Food safety standards were not followed when the walk-in cooler was found at 50 degrees F and several refrigerated foods were measured above 41 degrees F. The kitchen also had multiple opened and undated items in the refrigerator, freezer, and dry storage. During tray line service, an aide handled food with the same gloves after touching her face and leaving the station, and the DM stated food should not be touched with bare or gloved hands.
Kitchen sanitation and dishmachine temperature deficiencies: A dietary aide used sanitizer that tested outside the expected range and later another staff member found it at 0 PPM, while soiled areas were observed on the shelf above the trayline, ceiling, and piping behind cooking equipment. Staff also handled raw meat and then touched cutting boards without hand hygiene, and the dishmachine washing cycle repeatedly measured below the stated minimum while clean dishes were being put away.
Food items were found undated in the refrigerator and freezer, including opened whipped topping, meatballs, dijon honey mustard, and frozen rolls. The DM was observed without a hairnet, and sanitizer buckets tested at 150 PPM when the DM stated they should be 200 PPM. The dishwasher and DM gave differing accounts of when the sanitizer solution was changed, and the dishwasher said he had not changed it that morning because dishes had piled up.
Food was not stored and handled according to professional standards. Surveyors found undated drinks, frozen vegetables, buns, and refrigerated items, an opened bag of corndogs left exposed to air, expired evaporated milk in dry storage, and expired sandwiches and a snack pack in a resident refrigerator. On a follow-up tour, the sanitizer bucket tested at 75 ppm when the DM stated 100 ppm was required, and additional refrigerated items were still undated.
Surveyors found that residents’ personal food was not stored according to posted standards when two containers in a designated personal food refrigerator—one with a cloudy brown soup-like liquid and meat-like substance, and another with vegetables—were observed without any resident name or date labels, despite a sign requiring all items to be labeled and discarded after three days. An LPN acknowledged the items should be thrown away due to missing labels, and the DON stated she was responsible for checking the fridge and that food was supposed to be discarded after three days.
Surveyors found that food items in the kitchen were not consistently stored, labeled, or sealed according to professional standards, with multiple items left open to air in freezers and refrigerators, and some lacking required dates. The stove and oven surfaces were also observed to be unclean, with crumbs, debris, grease, and powder present. Staff interviews confirmed that procedures for dating and sealing food were in place but not consistently followed.
Surveyors found that kitchen staff did not consistently label or date food items in storage, left some foods open to air, and failed to wear required hairnets and beard coverings. Additionally, a sanitizer bucket was not at the required sanitation level, and an open drink was left on a food prep table. These actions did not meet professional standards for food service safety and hygiene.
Surveyors found that chemicals were stored with food in the dry storage area, a freezer lacked a functional thermometer and backup temperature monitoring, and the Dietary Manager wore a hairnet that did not fully contain hair, all in violation of professional food service standards.
Surveyors identified multiple deficiencies in food storage, preparation, and sanitation, including soiled kitchen surfaces and equipment, improper sanitizer solution levels, open spices, and a broken steamer. A Registered Dietitian was also observed in the food prep area without a hairnet, and cleaning routines were found inadequate to maintain professional standards.
Surveyors found that multiple food items in the kitchen, including frozen and dry goods, were left open to air and several items were past their use by or best used by dates. Despite regular audits and ongoing staff education, the facility did not maintain proper food storage practices, leading to deficiencies in food service safety standards.
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