Hair restraints were not consistently worn during food prep when two dietary aides were observed with hair exposed outside their hair nets while preparing resident food items. One aide stated their long hair should have been fully contained, and the other aide also acknowledged all hair should have been up in the hair net. The DM confirmed all hair should be confined and that extra-large hair nets were available, while the Administrator stated dietary staff were trained on hair restraints during initial hire.
The ice machine was not maintained in a clean and sanitary condition. During observation, the DM and Administrator wiped the inside near the storage bin opening and found a yellow-brown substance that appeared to be rust or dirt. The DM said the MS was responsible for cleaning the machine, while the MS said he deep cleaned it every two months and was unsure what dietary staff did daily or weekly. The cleaning log showed infrequent entries, and the facility policy required ice machines and ice storage containers to be drained, cleaned, and sanitized.
A facility failed to ensure a high-temp dish machine reached required temperatures and failed to ensure the correct sanitizer test strips were available for the 3-compartment sink. The DM stated the proper strips had been unavailable, a borrowed bleach strip did not work with the kitchen chemical, and a Dishwasher admitted writing down the expected ppm instead of actually testing it. Temperature logs showed multiple days when rinse and sanitizing temperatures did not reach required levels, and the Administrator stated the issue could leave dishes not properly sanitized.
Surveyors found that expired food items, such as buttermilk and bread, were not promptly removed from storage, and opened bags of hamburger buns were left unsealed, exposing them to contamination. Ice scoop holders were dirty, and dietary staff failed to follow hand hygiene protocols, handling clean equipment and food items after touching dirty surfaces without washing their hands. These deficiencies were confirmed through staff interviews and direct observation.
Surveyors identified multiple deficiencies in food storage and handling, including unsealed and undated food items, improper separation of raw meats and vegetables, expired foods not discarded, and open containers in various storage areas. The Dietary Manager confirmed that these practices did not align with facility policies and could lead to contamination.
Staff did not follow hand hygiene protocols while serving meals, as CNAs failed to change gloves or wash hands between serving different residents and after touching potentially contaminated items. During meal preparation for modified diets, a CNA used utensils that were placed on unclean counters and then reused, despite both the CNA and Dietary Manager acknowledging the counters were not cleaned and utensils were contaminated.
Dietary staff did not follow hand hygiene protocols during meal service, including handling food and food service equipment with bare hands and failing to wash hands between tasks that could cause cross contamination, as required by facility policy.
Surveyors found deficiencies in kitchen sanitation and food handling, including unclean air vents, grease and debris accumulation, uncovered food items, and a dirty ice machine. Dietary staff failed to follow proper hand hygiene, handling food and equipment with contaminated hands or gloves, and using inappropriate utensils. These issues were confirmed by staff interviews and were not in accordance with facility policies.
Surveyors found that food items were improperly stored uncovered or unsealed, expired foods were not discarded, and some items requiring refrigeration were left at room temperature. The ice machine and scoop were not cleaned as required, with visible mold and residue present. Dietary staff failed to wash hands between dirty and clean tasks, increasing the risk of cross-contamination during food preparation and meal service.
Multiple instances of cross contamination occurred during meal service, including improper use of a food thermometer, trays touching food, and staff handling food with contaminated hands. Staff and management confirmed these actions were not in line with proper food handling, and the facility lacked a policy on cross contamination.
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