F0812

F

Unsanitary Food Storage, Handling, and Dishwashing Practices

Conway Springs, Kansas Survey Completed on 03-17-2026

Penalty

No penalty information released

Summary

Surveyors identified deficiencies in the facility’s food storage and preparation practices. During an initial kitchen tour with dietary staff, three open plastic bags of food were observed in the freezer with ice crystals formed directly on the food items, along with one unsealed bag of meat and one opened package of cheese. These items were not properly sealed, indicating improper storage of frozen and refrigerated foods. Additional observations showed dietary staff handling resident meal plates by placing their thumbs on the eating surfaces of the plates while delivering meals to residents.

Surveyors also found deficiencies in dishwashing and sanitization practices. A dietary staff member measured the dishwasher water temperature at 103°F, and stated that the water temperature should be 120°F to properly disinfect and sanitize dishware and cookware. Review of recent kitchen service reports showed that both the wash and final rinse temperatures of the dishwasher had been recorded at 122–123°F on prior dates. Another staff member reported that the pilot light on the water heater went out at times and that staff were expected to monitor dishwasher temperatures and not run dishes if the temperature was below 120°F. The facility’s written dishwashing policy from 2020 did not specify required temperatures for cleaning, disinfecting, or sanitizing dishware and cookware.