Food Storage and Labeling Deficiency: The facility failed to store food in accordance with professional standards by leaving expired milk in the refrigerator and by not labeling or dating opened food items, including an opened bag of breaded okra, a pitcher of tea, a covered plastic glass of milk, and an opened bag of breaded chicken patties. The DM stated opened items should be dated when opened and expired food should be discarded, and the NHA confirmed expired products must be removed immediately and should not be stored with food available for resident use.
Improper Dish Sanitizing and Reuse of Used Beverage Pitchers: Dietary staff failed to ensure dishes washed in a low-temp dishwasher were sanitized with the required chlorine concentration before reuse, with one aide observing no detectable chlorine and another washing dishes without checking sanitizer levels. Staff also returned used beverage pitchers with remaining beverage to the kitchen refrigerator without emptying, washing, or sanitizing them, and log entries reflected estimated rather than actual sanitizer readings.
Improper reheating and hot holding of food items: Several food items on the steam table were below the required 135-degree hot holding temperature, including pureed pork chops, pureed tomatoes, pureed roll, chopped pork chops, and a hamburger patty. After reheating, multiple items still did not reach 165 degrees Fahrenheit for 15 seconds, and the Dietary Manager stated food was normally reheated two or three times, while the RD confirmed items should only be reheated once before being discarded.
Food Storage and Produce Monitoring Deficiencies: Dietary staff failed to keep opened food items covered, labeled, dated, and discarded per policy, and moldy fresh produce was found in refrigerated storage. An opened pound cake was left exposed past the facility’s 7-day limit, and multiple containers of blueberries plus a container of strawberries had visible mold. The DM acknowledged the deteriorated food and stated staff were responsible for monitoring food storage and removing spoiled items.
Food was improperly stored and served when a cook returned a sandwich that had fallen on the floor to the tray, used a seasoning lid that had been placed on raw chicken, left a sugar bin partially uncovered, and stored rye bread with visible bio growth and Ham Base on a pantry shelf despite refrigeration instructions. In a separate observation, a fly landed on spaghetti with meat sauce on the hot bar, and the cook continued serving it.
Kitchen Not Maintained in Sanitary Condition: During a kitchen tour, staff observed accumulated dirt and dried food residue on a pantry door frame, dried food splatter on the ceiling, and grease and food residue on the vent hood above the cooking area. Dietary staff acknowledged the buildup, including that it had been present for a long time and could flake off into food during meal prep. The CDM later confirmed the conditions were not consistent with the facility's expectations for a clean food prep and serve area.
Unclean Tray Line Cooler With Damaged Door Gasket: The tray line cooler was observed with excessive moisture, greenish-black buildup, and a black substance on the lower door gasket, which was dangling and preventing a proper seal. Dietary staff stated the substance looked like mold, said the unit should be cleaned weekly, and confirmed the condition could contaminate food and affect refrigerator temperatures. The Dietary Mgr also confirmed the unclean condition and improper door seal.
Improper Food Labeling, Dating, and Storage in Dietary Department: Surveyors found opened refrigerated and frozen food items that were undated, improperly stored, or expired in the dietary area, including wilted coleslaw, chopped cabbage, frozen meats, onion rings, and dated juice pitchers. The DM and NHA acknowledged that opened foods should be labeled and dated, vegetables should not be stored in the milk refrigerator, and staff were expected to monitor food items for expiration.
Spoiled produce was found in Walk-in Refrigerator #1 when surveyors observed a box of cucumbers with molded, deteriorating items and three bags of grapes with molded grapes stored inside a cardboard box. The DM acknowledged the produce was deteriorated and removed it, and later stated dietary aides were responsible for checking fresh produce daily and that staff had not consistently completed the food storage checklist. The Administrator stated dietary staff were expected to routinely monitor produce and remove any moldy, spoiled, or deteriorating items when identified.
Food storage was not maintained in accordance with professional standards when surveyors found expired buttermilk, undated peeled eggs, wilted lettuce with an unclear handwritten date, and moisture in the flour bin during a kitchen observation. The DM acknowledged the findings and stated he was responsible for maintaining food quality standards, while the Administrator also recognized the issue.
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