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.
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.
Surveyors found that handwashing stations in both the kitchen and café/gift shop were either nonfunctional or lacked necessary supplies, and staff were unaware of these deficiencies. A scoop was improperly stored in a dry food bin, the griddle grease trap was not cleaned as required, and the café/gift shop refrigerator was not being monitored for temperature, all in violation of facility policies and food safety standards.
Surveyors identified failures in food storage and temperature control, including refrigerators holding food at temperatures above policy requirements and expired food items present in dry storage. The Kitchen Manager confirmed that staff had not consistently monitored temperatures or removed expired products, contrary to the facility's Food Services Plan.
The facility failed to maintain safe storage temperatures for perishable food items in the walk-in refrigerator, which consistently registered above the safe range of 35-41°F for several days. Despite being aware of the issue, the Dietary Manager and kitchen staff did not ensure maintenance was notified, leading to a delay in addressing the malfunction. This posed a risk of food-borne illness to residents.
The facility failed to document cooking and holding temperatures for chicken before serving it to residents. Dietary staff removed chicken from the oven and placed it on a steam table without checking temperatures. The Dietary Manager confirmed that temperatures were not documented, and the Registered Dietician acknowledged the lack of temperature recording, which could lead to foodborne illness. The facility lacked a policy on foodborne illness, and no cooking temperature log was found, despite existing policies requiring temperature checks.
The facility failed to ensure culinary staff checked holding temperatures for all hot foods before meal service in two dining rooms. In the [NAME]/Quail room, mechanical soft fish was served at 128°F, below the required 135°F. In the Aspen/Pinion room, minced vegetables were served at 132°F without rechecking. The facility's policy required hot foods to be held and served at a minimum of 135°F.
The facility failed to properly label and discard opened food items in the refrigerator and freezer, as observed by a surveyor and confirmed by the Director of Dietary Services. Items such as chopped onions, a half-cut tomato, and canned fruits were not labeled or dated correctly, and an undated chocolate cream pie was improperly stored. The dietary staff were responsible for ensuring proper labeling and timely discarding of opened items, as per facility guidelines.
The facility failed to maintain cleanliness and proper labeling in the kitchen. Opened food items lacked open date labels, and the kitchen area had dried cooking oil and grime accumulation. The Kitchen Manager confirmed these issues, which violated the facility's policies on cleanliness and food storage.
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