Finding Description
Based on observation, interview, and record review, the facility failed to maintain safe and sanitary conditions in the kitchen and food storage areas in regard to labeling, dating, and discarding of expired food items, and general cleanliness, potentially affecting all those who receive meal services from the kitchen, resulting in the potential for cross-contamination of food and development of food-borne illness.
Findings include:
In an observation on 6/26/23 beginning at 9:19 a.m., reviewed the 100 building kitchen area. Observed the following items in the fridge: Cheese slices wrapped in Saran wrap with no label, open date, or use by date. A bottle of mustard with an open date of 4/17/23 and a use by date of 5/17/23. A 32 ounce bottle of French vanilla creamer with no open date or use by date. A 38 ounce bottle of ketchup with no open date or use by date. A 16 ounce bottle of ranch dressing with no open date or use by date. A 30 ounce container of mayonnaise with no open date or use by date. A 16 ounce bottle of Caesar dressing with no open date or use by date. A 15 ounce bottle of lemon juice with no open date or use by date. An 18 ounce bottle of barbeque sauce with no open date or use by date.
In an observation on 6/26/23 beginning at 9:19 a.m., reviewed the 100 building kitchen area. Observed the drawers to the right of the center/island sink, which contained clean utensils used for serving resident food items. Noted crumbs/debris and bits of foil within the drawers. Observed two 16 ounce bottles of olive oil in a drawer along the window section of the kitchen, with no open dates or use by dates noted on the bottles.
In an observation on 6/26/23 beginning at 9:19 a.m., reviewed the 100 building kitchen area. Observed the following items in the tall cupboard containing spices and dry food items: A 28 ounce box of cream of wheat, with an open date of 11/10/22 and a use by date of 5/10/23. An open bag of brown sugar, with no open date or use by date on the package. A 31.9 ounce bag of dry mashed potatoes with no open date or use by date. An open container of rosemary leaves with an open date of 3/12/22 and a use by date of 3/12/23. An open container of black pepper with an open date of 10/21/21 and a use by date of 10/21/22. An open 4.5 ounce container of lemon pepper seasoning with no open date or use by date. A 5 ounce container of onion powder with no open date or use by date. An open gallon of vegetable oil with no open date or use by date. An open gallon of white distilled vinegar with no open date or use by date.
In an observation on 6/26/23 beginning at 9:58 a.m., reviewed the 100 building pantry/food storage area. Observed the following items on the shelves in the dry storage section of the pantry: A small plastic bag of penne noodles with an open date of 6/7/23 and a use by date of 6/13/23. Two 7.25 ounce cans of vegetable soup with an expiration date of 3/30/23. A plastic bag of white rice with no label, open date or use by date. A plastic bag of spaghetti noodles with no label, open date or use by date. A plastic bag of brown rice with no label, open date or use by date. Two plastic bags of Cake Mix, with a use by date of 6/8/23. Observed the following items in the fridge within the pantry: A plastic bag of parmesan cheese with a use by date of 6/16/23. Observed multiple dark brown bananas within a clear drawer. Noted the drawer appeared to be broken and would not open. Noted the interior surfaces of the pantry fridge were heavily soiled with spilled food debris.
In an interview on 6/26/23 at 10:20 a.m., Certified Nursing Assistant (CNA) D reported all opened food items should be labeled with open dates and use by dates.
In an observation on 6/26/23 beginning at 10:20 a.m., reviewed the 200 building kitchen area. Observed the interior surface (top) of the microwave was soiled with splattered/dried food debris. Observed multiple clear glass baking dishes in the cupboard with baked on food debris/discoloration. Noted a drawer with a lock on the south side of the kitchen, which contained the pizza cutter and blender attachment. Noted the lock was not functional, and the drawer was easily opened without a key. Observed the following items in the tall cupboard containing spices and dry food items: An open 24 ounce bottle of syrup with no open date or use by date. A 1.1 ounce container of ground nutmeg with a discard date of 6/22/23. An open 17 ounce bottle of olive oil, with no open date or use by date. A plastic container of an unlabeled white substance. Noted the floors in the kitchen area were tacky/greasy, and the pocket door blocking the kitchen area from access by residents was soiled/sticky to the touch.
In an observation on 6/6/23 beginning at 10:37 a.m., reviewed the 200 building pantry/food storage area. Observed the following items on the shelves in the dry storage section of the pantry: An unlabeled dry grain in a plastic bag, with no open date or use by date. A plastic bag of a white substance with no label, open or use by date. Observed the following items in the fridge within the pantry: A plastic bag with an unlabeled herb, with no open date or use by date. A plastic bag of uncooked sausage links, with a use by date of 6/24/23. Two carrots in a plastic bag with no open date or use by date.
In an interview on 6/27/23 at 12:11 p.m., CNA H reported third shift staff are supposed to review the fridge/food items for appropriate labeling/dating and discard items as necessary. CNA H reported all open food items should be labeled with open dates and use by dates.
In an interview on 6/28/23 at 12:28 p.m., Director of Dining Services T reported all open food items should be labeled with open dates and use by dates.
Review of the policy/procedure Date Marking for Food Safety, dated 11/18/19, revealed .The facility adheres to a date marking system to ensure the safety of ready-to-eat, time/temperature control for safety food .Refrigerated, ready-to-eat, time/temperature control for safety food (i.e. perishable food) shall be held at a temperature of 41 F or less for a maximum of 7 days .The food shall be clearly marked to indicate the date or day by which the food shall be consumed or discarded .The individual opening or preparing a food shall be responsible for date marking the food at the time the food is opened or prepared .The marking system shall consist of an adhesive label, the day/date of opening, and the day/date the item must be consumed or discarded .The discard day or date may not exceed the manufacturer's use-by date, or six days plus today, whichever is earliest. The date of opening or preparation counts as day 1 .The Lead Cook, or designee, shall be responsible for checking the refrigerator daily for food items that are expiring, and shall discard accordingly .The Director of Dining Services, or designee, shall spot check refrigerators weekly for compliance, and document accordingly. Corrective action shall be taken as needed .
Review of the policy/procedure Food Safety Requirements, dated 2019, revealed .It is the policy of this facility to procure food from sources approved or considered satisfactory by federal, state and local authorities. Food will also be stored, prepared and served in accordance with professional standards for food service safety .Food safety practices shall be followed throughout the facility's entire food handling process. This process begins when food is received from the vendor and ends with delivery of the food to the resident. Elements of the process include the following .Storage of food in a manner that helps prevent deterioration or contamination of the food, including from growth of microorganisms .Equipment used in the handling of food, including dishes, utensils, mixers, grinders, and other equipment that comes in contact with food .Facility staff shall inspect all food, food products, and beverages for safe transport and quality upon delivery/receipt and ensure timely and proper storage .Practices to maintain safe refrigerated storage include .Labeling, dating, and monitoring refrigerated food, including, but not limited to leftovers, so it is used by its use-by date, or frozen (where applicable)/discarded .All equipment used in the handling of food shall be cleaned and sanitized, and handled in a manner to prevent contamination .
Review of the policy/procedure Sanitation Inspection, dated 11/18/19, revealed .It is the policy of this facility, as part of the department's sanitation program, to conduct inspections to ensure food service areas are clean, sanitary and in compliance with applicable state and federal regulations .All food service areas shall be kept clean, sanitary, free from litter, rubbish and protected from rodents, roaches, flies and other insects .The sanitation program will provide for inspections to be conducted of the food service areas .Inspections will be conducted but not limited to the following areas: a. Dry storage b. Freezer c. Refrigerator d. Dish room e. Pot wash f. Main production area g. Food preparation area h. General dietary observations .