The facility failed to keep the kitchen hood clean, removed moldy cantaloupe from storage only after it was observed, allowed a staff drink to be stored in the kitchen freezer, and observed an employee washing hands for only four seconds with visible substance still on the arm before serving food. Food and refrigerator temperature logs were incomplete, and the activities refrigerator was found with condensation, black buildup, and temperatures above the safe range while the AD reported freezer temperatures were not being checked.
Food safety and sanitation deficiencies were observed in the meal service area and resident freezer storage. A DM donned gloves and handled hot food and temperature checks without washing hands between tasks, physical therapy ice was stored with food ice packs, ice cubes were placed directly on resident juice cup lids, and the handwashing sink contained dirty dishes, a reusable cup, and lacked towels, a trash can, and employee handwashing signage.
Unsanitary kitchen equipment and improper food storage: The facility had dirty walk-in refrigerator fans, an expired container of chicken soup still stored in the refrigerator, discoloration on the ice machine interior hood, and scratched white cutting boards with residue and debris. The Kitchen Mgr and Dietary Mgr confirmed the conditions and stated the old cutting boards should have been discarded when new ones arrived.
Food items were not dated and labeled as required. Surveyors observed a container of watermelon chunks in a resident unit refrigerator that was not dated or labeled while an RN was present, and the RN stated it should have been dated and labeled or discarded.
Food storage, labeling, and sanitation deficiencies were observed in the kitchen. Surveyors found no handwashing sign at the sink, multiple opened food items without open dates, a skillet with encrusted black food residue, and missing refrigerator/freezer temp log entries. The FSS stated the sign had been removed and not replaced yet, and that opened foods should have been sealed and dated, temp logs completed daily, and cookware cleaned appropriately.
Food storage, tray handling, and labeling were deficient. A resident’s breakfast tray remained in the room hours after the meal, a dry food container was found with a cracked lid, and an opened ice cream container in the dining room freezer was unlabeled. Facility staff stated meal trays should be removed shortly after meals and resident foods should be labeled and dated.
Food was found improperly stored and labeled in the kitchen and on resident unit refrigerators. Three uncovered plates of leftover food were left on the tray line area after the prior dinner meal, and resident refrigerator items were observed without proper dating or resident identification. The 100 Hall refrigerator also contained staff drinks, and the DON stated unit refrigerators are for resident items only.
Kitchen sanitation and food storage deficiencies: Surveyors observed an open box of corn starch in an unsealed plastic bag, powder residue around flour and sugar containers, unlabeled and undated cups in the freezers, dirty trash can lids by handwashing sinks, and food and grease residue in the plate storage area. The DM confirmed the observed issues, including that the corn starch should not have been left open and the cups should have been labeled.
Food storage, cleaning, and monitoring practices were not followed in the kitchen. Surveyors found multiple opened refrigerated and pantry items without proper opened or use-by dates, dirty food-contact equipment such as encrusted skillets and soiled plate covers, a missing or incomplete walk-in refrigerator temp log, and a Dietary Supervisor in the food prep area without a beard net. The Administrator and Food Service Manager gave differing statements about sanitizer bucket change frequency.
Surveyors found that the facility did not maintain sanitary conditions in the walk-in freezer and ice machine area. Ice buildup on freezer lines was encroaching on a box of burritos, and an ice scoop holder attached to the ice machine contained standing water with two scoops resting in it and no visible drainage. The Dietary Manager acknowledged the recurring ice buildup and reported that the standing water issue had not previously been raised. These practices did not follow the facility’s policies for food safety, storage, and ice machine preventative maintenance and had the potential to affect 46 residents who consumed food from the kitchen.
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