Missing handwashing supplies, improper food storage, and unsanitary food prep were observed in the serving kitchens. A handwashing station lacked disposable hand towels, open pouches of powdered fruit punch and lemonade were left exposed in a pantry, and a DS served soft and bite sized asparagus at 132 F before using a personal knife from a pocket, washed only with hand soap in the handwashing sink, to cut food on a resident plate.
Unsanitary kitchen conditions were observed throughout food prep, storage, and dishwashing areas, including food debris, dirty carts, contaminated bulk food containers, and heavy buildup on equipment. Surveyors also found backed up water in the dishwasher and beverage areas from broken drain/sewer lines, and a nourishment room refrigerator at 60 degrees Fahrenheit with opened, undated foods and cold items stored above safe temperatures; the unit clerk’s temperature log showed 39 degrees Fahrenheit earlier that morning, which the DM said could not have changed that quickly.
Unlabeled Food and Beverages in Nourishment Room Refrigerators: Open juice containers and a resident food item were found in nourishment room refrigerators without the required labels. Kitchen staff stated they were responsible for labeling resident beverages before placement, while nursing staff were responsible for labeling resident food items. A CNA stated she did not know labels were available for resident stored food items, and confirmed the items were not properly labeled.
Unsanitary Kitchen Conditions and Improper Frozen Food Storage: Surveyors observed a malfunctioning handwashing sink in the food prep area that did not dispense hot water, heavy grease and food debris on kitchen equipment, dusty and greasy hood filters, and dried food spillage on floors beneath multiple pieces of equipment. The oven, dishwasher exhaust, and toaster were also visibly soiled, and several frozen food items were stored in the walk-in refrigerator instead of the freezer, contrary to manufacturer instructions. A cook and the Dietary Manager acknowledged the unsanitary conditions and improper storage.
Food storage and sanitization deficiencies were identified when the Dietary Manager could not verify sanitizer ppm for the 3-compartment sink because test strips were unavailable, yet the sanitation log incorrectly showed verification had been completed. Staff also found expired food items in the refrigerator and nourishment room, and dented cans were not discarded as required. The Cook and Dietary Manager acknowledged that expired and damaged food items must be removed to prevent contamination and illness.
Low Sanitizer Concentration in Three-Compartment Sink: The facility failed to ensure dishware was sanitized per policy in the main kitchen three-compartment sink. The quaternary ammonium sanitizer measured about 50-100 ppm, below the Food Service Manager’s stated target range and the facility policy requirement for immersion in a 150-200 ppm solution for at least one minute. The Food Service Manager stated the sink should be tested daily and that utensils and equipment must be washed, rinsed, and sanitized.
Unlabeled food items, an expired marinara sauce, a dented can mixed with stock, and an unlabeled spray bottle of chemical solution were found during a kitchen tour. The RD and Dietary Manager stated food removed from original packaging needed labels and dates, chemicals in spray bottles had to be identified, and stored food needed acceptable use-by dates.
Improper Dishwasher Sanitizing Temperature and Unsanitary Ice Storage: The facility failed to ensure the dishwasher reached the required sanitizing temperature during the wash cycle, with the gauge reading 100 degrees F instead of the minimum 120 degrees F confirmed by the Dietary Manager. The facility also stored resident ice in a five-gallon plastic container in the hallway with a black serving tray as a makeshift lid and used a water pitcher liner as an ice scoop; an uncovered ice scoop was also found stored with uncovered bath basins. A CNA was observed using the liner to scoop ice into resident pitchers, and the IP, RCM, and DON verified resident ice should have come from the unit nutrition room.
Hand Sanitizer Stored With Resident Food Items: Surveyors observed an open bottle of hand sanitizer stored on a tray with a coffee pot, cups, creamer, and sugar in the resident food storage area. The [NAME] confirmed the sanitizer was kept with the coffee service items for use before serving residents coffee, and the cook stated chemicals were not to be stored with food. The facility policy stated food storage areas must be maintained in a clean, safe, and sanitary manner and toxic substances were not to be stored with food.
Improper Food Storage in Kitchen Refrigerators: Employee food was found stored in the prep and walk-in refrigerators with resident food, and raw shrimp, raw chicken, and raw turkey were stored above cooked food. The Asst Kitchen Mgr stated raw meats should not be placed above cooked food and employee food was not allowed where resident foods were stored. The Admin stated staff personal food belonged in the employee refrigerator in the breakroom, consistent with facility food safety and safe food handling policies.
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