Finding Description
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on record review, observations, and staff, resident, Registered Dietitian, and Food Service Provider Representative interviews the facility failed to ensure that fried chicken was completely cooked before serving to residents on lunch trays by 1 of 2 cooks (Cook #1). Undercooked fried chicken was served to 15 of 69 residents and 5 of 15 residents consumed the undercooked fried chicken. Resident #54, Resident #21, Resident #37, Resident #51, and Resident #45 were noted as having consumed the undercooked fried chicken. This unsafe food handling practice had a high likelihood for food borne illness for residents. In addition, the facility failed to have food items labeled with a use by or expiration date and discard food items by the use by date in the dry storage room. Food items were left open to air in 1 of 1 walk-in freezer and a food item was not discarded by the use by date in the reach in refrigerator.
Immediate Jeopardy began on 04/16/24 when residents were served undercooked fried chicken for lunch. The immediate jeopardy was removed on 04/19/24 when the facility implemented an acceptable credible allegation for Immediate Jeopardy removal. The facility remains out of compliance at a lower scope and severity level of an E (No actual harm with potential for more than minimal harm that is not immediate jeopardy) to ensure completion of education and monitoring systems put into place are effective.
Example #2 is cited at a lower scope and severity of a D.
The findings included:
1. An interview was conducted on 04/17/24 9:30 AM with Nursing Assistant (NA) #6 revealed she was present during lunchtime in the dining room yesterday (4/16/24) and had observed the undercooked chicken served to residents. She stated she was assisting Resident #54 and when she cut further into the resident's chicken towards the bone the chicken was pink, bloody, and appeared undercooked. When NA #6 looked at the plate further, she observed blood on the plate underneath the chicken. NA #6 stated she immediately picked up Resident #54's plate and took it into the kitchen and showed it to the Dietary Manager (DM) #1 and informed her the chicken was undercooked. NA #6 stated Dietary Manager #1 took Resident #54's plate with a look of shock on her face and stated the chicken was not cooked. NA #6 explained after that they were told by the Administrator and DM #1 to pull all the residents trays out of the dining room and off the halls and they would provide them with all new trays. She stated she observed other residents in the dining room had eaten some of the chicken on their plates prior to them pulling them and she just informed them that they would be bringing them a fresh tray shortly.
On 04/16/24 at 12:15 PM an observation was conducted of the 200 halls during the lunch meal. Staff were observed passing trays to 4 residents. Staff were observed immediately removing two of the trays from (Resident #5 and Resident #6). The other two residents on the hall had received a mechanical soft diet with precooked chopped chicken and their meals were left in the rooms. The Administrator was observed pushing the meal cart back towards the kitchen.
A continuous observation of the kitchen that included interviews occurred on 04/16/24 from 12:10 PM until 1:45 PM. The door to the kitchen was propped open by a meal cart with several other meal carts in the kitchen, all with resident trays. DM #1, Clinical Nutrition Manager, Dietary Aide (DA) #1 and [NAME] #1 were observed looking at a piece of fried chicken that had been cut in to and the meat was pink and red colored juices on the plate. DM #1 was asked what was going on and she replied they were having to pull all the fried chicken because it was undercooked and bloody. DM #1 explained the Administrator made the decision to remove all the fried chicken from the residents for safety reasons and a different meal had to be prepared. Dietary Aide (DA) #1 and DA #2 were removing trays from tray carts, and dumping the food into the trash can. Two other dietary aids were running all plates, silverware, plate warmers, lids, and trays through the dishwasher. [NAME] #1 was clearing all the food off the serving line and then began preparing new side items. It was confirmed by DM #1 that 5 of the 15 residents that had been served the undercook chicken had eaten part of the chicken provided to them. The fried chicken that was being discarded into the trash can included breasts, wings, thighs, and legs and some of the chicken pieces had been partially consumed and others had not been touched. During the continuous observation pieces of the fried chicken that were sent back to the kitchen were cut into by [NAME] #1. The fried chicken was observed to be pink and undercooked in the middle and close to the bone and had red colored juices flowing from the chicken onto the meal plate. There was an observation of plates that had red colored juices on the plate that had seeped into the vegetables and sides on the plates on the counter tops in the kitchen. According to DM #1 all carts had been sent out and returned to the kitchen. Then [NAME] #1 removed an additional tray of fried chicken from the oven and temped chicken with a thermometer that was given to him by DM #2 and the temperature was 137 degrees Fahrenheit. This fried chicken was discarded. It was observed that the temperature on the oven was set at 170 degrees Fahrenheit. The Administrator was observed bringing fried chicken from a local fast-food restaurant and placing it on the kitchen counter. Dietary staff were then observed preparing new meal trays for residents that had their meal trays pulled.
Review of the food temperature sheet revealed a temperature of 168 degrees Fahrenheit was entered for the fried chicken on 4/16/24.
An interview on 04/16/24 at 2:40 PM with [NAME] #1 revealed this was only his second day working at the facility. [NAME] #1 stated that when he had questions about cooking fried chicken, that DM #2 showed him the recipe for fried chicken, and he followed the instructions. [NAME] #1 revealed that he had chicken breast, thighs, legs, and wings to prepare for the lunch meal. [NAME] #1 revealed that Dietary Manager #2 was working on the sides while he worked on preparing the chicken. [NAME] #1 reported that the chicken was cooked for 15 minutes in the [NAME], but then moved it to the oven because he felt the grease was old and dark and did not want the chicken to become too dark, so the chicken was placed in the oven to finish cooking. [NAME] #1 also reported he did not have a 2-inch pan, so he had to put all the chicken in a 4-inch pan instead, so the chicken pieces were piled on top of each other. He explained using a 2-inch pan would have allowed the chicken to be spread out and not sitting on top of each other so it would have cooked better in the oven. [NAME] #1 stated he believed since the chicken was piled on top of each other was why the top layer of chicken pieces were cooked but the chicken in the middle and lower layers was not cooked. He reported that the first time he pulled the chicken out of the oven it was not done, and he asked DA #1 who told him the chicken was not done after she cut into it and told him to put it back into the oven. [NAME] #1 indicated he failed to take the temperature of the chicken the second time it was taken out of the oven and reported he knew better and should have checked the temperature of the fried chicken pieces before sending food out. [NAME] #1 also stated he knew better than to leave the oven at 170 degrees Fahrenheit knowing that would not cook the chicken, but only keep it warm. The food temperature sheet was reviewed during the interview and [NAME] #1 confirmed there was an entry for the fried chicken on 4/16/24 of 168 degrees Fahrenheit but [NAME] #1 stated he did not write that temperature down.
An interview on 04/16/24 at 02:05 PM with DM #1 revealed the menu being served that day for lunch included fried chicken. The Dietary Manager explained the chicken had been thawed the prior evening, marinated and was dredged in flour and fried that morning prior to being served. When asked to clarify the type of chicken that had been prepared and served, she stated it was frozen, raw chicken that had been thawed. DM #1 also stated that this was a common recipe she had seen used at several of the facilities she had worked at prior. DM #1 indicated DA#1 reported to her the fried chicken was returned to the oven because it was not fully cooked the first time it was removed from the oven. DM #1 stated that a temperature of 168 had been documented on the food temperature sheet for the fried chicken but she did not know who had written that temperature down and [NAME] #1 denied writing it down. DM #1 revealed that [NAME] #1 stated he did not check the temperature of the fried chicken the second time the chicken was removed from the oven. DM #1 indicated [NAME] #1 was responsible for checking the temperature of the food before it was served to the residents on 4/16/24. Dietary Manager #1 reported she became aware of the fried chicken not being fully cooked when NA #6 came to the kitchen door and told them a resident had raw chicken. DM #1 then notified the Administrator of the issue with the fried chicken not being [NAME] cooked. DM #1 further stated that she was going to adjust dinner time since lunch was not served until 1:30 PM. DM #1 also stated that all new sides were prepared, and the Registered Dietician had approved all changes to the menu. She indicated she had only been working at the facility for a month and was always short-staffed. Dietary Manager #1 stated she thought Dietary Manager #2, who was from another facility, and [NAME] #1 were working together.
An interview was conducted with DM #2 on 04/16/2024 at 3:00 PM. DM #2 stated she was from another facility and had been called in to help due to the facility not having enough kitchen staff. DM #2 stated she was asked to come and support DM #1 since she was new and was short staffed. DM#2 revealed that [NAME] #1 asked her about the chicken and DM #2 reported getting him the recipe for cooking fried chicken and told him to follow the recipe. DM #2 stated she was not with [NAME] #1 when he checked the temperature of the fried chicken, and she was not aware that the first time it was taken out of the oven it was not cooked all the way. DM #2 further added that if she had known the chicken was not cooked thoroughly, she would have provided [NAME] #1 with more assistance. DM #2 also revealed she was helping the best she could, but she felt like the kitchen was in chaos when she arrived at the facility, and she felt bad for the new employee (Cook #1). DM #2 also stated that when she started looking into the chicken situation, she noted that [NAME] #1 had turned the temperature on the oven to 170 degrees, so it was too low to cook the chicken.
A review of the recipe for fried chicken provided by Dietary Manager #2 revealed:
1.
Wash and drain the raw chicken, and season with salt and pepper.
2.
Combine eggs and milk in large mixing bowl and dip chicken in milk mixture.
3.
Season flour with salt and paprika, and dredge chicken in season flour.
4.
Melt shortening in a large skillet or pan and place chicken in hot grease and cook until golden brown on both sides and the internal temperature is reached. Hazard Analysis and Critical Control Point (HACCP). [NAME] to an internal temperature of 165 degrees Fahrenheit. And HACCP: hold food at 135 degrees Fahrenheit.
Interview on 04/16/24 at 3:15 PM with [NAME] #2 revealed she usually cooked for the facility, but they were short of staff today, so she was not cooking but working as a dietary aide on the serving line. [NAME] #2 stated since she was not cooking, she had not been responsible for temping the food and had not temped any of the food that was prepared. She further stated when [NAME] #1 had removed the chicken from the fryer after 15 minutes he asked her to check the chicken to see if it was done. [NAME] #2 said she cut into the chicken and told [NAME] #1 that it was not done so he had put the chicken into the oven to finish cooking. She indicated when the trays started coming back into the kitchen due to the undercooked chicken, she and the other dietary aide began tearing everything down, discarding all the food items and washing and sanitizing everything that had encountered the undercooked chicken.
An interview on 04/16/24 at 02:00 PM with DA #1 revealed she was not involved with the cooking process on 04/16/24 and [NAME] #1 was responsible for checking and writing down temperatures for the fried chicken. DA #1 further stated she had not temped any of the food during the meal preparation and she was not sure who had checked the temperature of the fried chicken prior to it being served to the residents. DA #1 recalled she did not know there was a problem with the fried chicken being undercooked until trays started being returned to the kitchen. She indicated once the issue was identified she began cleaning and washing all the service items that had been returned so they could prepare new trays for the residents.
An interview conducted with Resident #5 and Resident #6 on 04/16/24 at 12:20 PM revealed they had been told the chicken they received that day was undercooked. The interview revealed neither of the residents had time to remove the lid of the plate before staff came and removed the tray from the room.
An interview was conducted on 04/16/24 4:20 PM with Resident #54. Her most recent Minimum Data Set Assessment noted she had intact cognition. She stated she had been eating lunch around noon in the dining room and was served a fried chicken thigh on her plate. She revealed she had begun eating her chicken and the closer she got to the bone of the chicken she noticed the chicken appeared pink and bloody and there was blood on her plate underneath the chicken. Resident #54 stated NA #6 who was also in the dining room saw her chicken and the blood on her plate and immediately removed the plate from her and took the plate into the kitchen and informed her they would bring her a new tray shortly.
An interview was conducted with Resident #21 on 04/16/24 at 04:23 PM. His most recent Minimum Data Set Assessment (MDS) noted he had intact cognition. Resident #21 revealed he had eaten the top half of the fried chicken provided to him in his room on 04/16/24 at lunch time and staff returned to the room and removed the rest of his chicken telling him there was a problem, and he would get a different tray shortly. Resident #21 stated he was upset because the first half of the fried chicken he had eaten tasted good, and their chicken is usually not good at all.
An interview was conducted with Resident #37 on 04/16/24 at 04:41 PM. Her most recent MDS noted she had intact cognition. Resident #37 revealed on 4/16/24 she was eating lunch in the dining room and had been served a fried chicken thigh and she first noticed the skin on the chicken was very brown and dark. The resident peeled the chicken skin back and took a few bites of the chicken and realized that it did not taste right. The chicken was chewy and appeared pink like it wasn't fully cooked. Resident #37 stated she stopped eating the chicken and NA #6 removed her tray and informed her they would bring her a fresh tray.
An interview was conducted with Resident # 51 on 04/16/24 at 04:45 PM. His most recent MDS noted he had intact cognition. Resident #51 revealed he had been served two fried chicken thighs for the lunch meal (4/16/24). He stated he ate the first thigh which did not appear to be pink on the inside however the texture tasted, off. The interview revealed when he took a bite of the second chicken thigh it was red and bloody on the inside, which dripped onto his plate. He stated staff removed the plate and eventually he was provided with a new meal tray.
An interview was conducted with Resident #45 on 04/16/24 at 03:37 PM. Her most recent MDS noted she had moderately impaired cognition. Resident #45 revealed on 04/16/24 she was eating in the dining room for lunch and was served fried chicken. She stated she had been served a leg piece but reported it was not good so after the first bite she did not eat the chicken anymore. Resident #45 reported that NA# 6 came and removed her tray with everyone else's and eventually brought her a new lunch tray.
Interview on 04/16/24 at 3:45 PM with the Assistant Director of Nursing revealed she had been instructed to contact the Medical Director regarding the five residents who had been served the undercooked chicken.
An interview on 04/16/24 at 03:20 PM with the Clinical Nutrition Manager for the food service provider revealed Dietary Manager #2 stated that staff in the dining room were the ones who discovered the undercooked fried chicken and let the kitchen know there was a problem with the chicken. The interview further revealed there were plenty of pans in the kitchen, so she had no idea why [NAME] #1 said there were not enough pans to spread the chicken out instead of piling it on top of each other. Dietary Manager #2 further stated that [NAME] #1 should have checked the temperature of the chicken right before the serving line was started and if the chicken was not done it should have been cooked longer even if lunch had to be a little late.
An interview on 04/16/24 at 03:45 PM with the Registered Dietician (RD) revealed NA #6 showed her the undercooked fried chicken that day. The RD reported that she observed the piece of fried chicken that NA #6 identified as undercooked and reported she did see the red liquid on the plate. The RD stated the fried chicken was slightly bloody and it was immediately pulled from the dining room. The RD further stated all trays had been delivered to the halls, but not all had been delivered to residents when the issue with the undercooked fried chicken was identified. Then the Administrator instructed staff to pull all trays back to the kitchen. The RD indicated DM #1 had informed her that 5 residents had consumed the undercooked fried chicken. The RD denied being present during the preparation of the fried chicken and did not observe [NAME] #1 while he prepared or cooked the chicken. The RD was asked twice if the kitchen used raw chicken for its fried chicken recipe and she stated yes, both times. The RD further stated all her kitchens used raw chicken for their fried chicken recipe.
Review of nursing note written by Assistant Director of Nursing (ADON) on 4/16/24 at 12:15 PM revealed Resident #54 notified of undercooked chicken. Removed tray, replaced with another meal, notified provider and power of attorney (POA/ sister). Resident education done and if experience abdominal pain, nausea/ vomiting, chills, lightheadedness, diarrhea, gas, weakness, headaches, or anything abnormal to notify staff/nurse. Resident #54 indicated understanding by nodding her head up and down. Denies any symptoms at present. No orders received by provider. (This same nursing note was placed in Resident #21, #23, and #51 electronic chart).
An interview and review of a purchase order was completed on 04/18/24 at 10:58 AM with the Regional Director of Operations (RDO) for Dietary with the food service provider. The RDO stated the facility had previously used raw bone-in chicken but had just recently switched to using the frozen precooked breaded chicken and there was no way that the fried chicken on 4/16/24 could have been undercooked. She supplied a purchase order with a delivery date of 04/14/24 for precooked breaded chicken. The RDO stated that the fried chicken could not be undercooked because it was a precooked product. She reported they had just switched from frozen raw chicken to precooked frozen chicken. The RDO also stated she felt the dietary staff were confused about what they were cooking and that it was precooked chicken. When the RDO was asked about the recipe instructions for fried chicken using raw chicken, she stated she did not know why the recipe was written the way it was since they no longer ordered raw chicken, so they needed to update the recipe. The RDO stated the [NAME] #1, Dietary Manager #1, and Dietary Manager #2 had since calmed down and she reported that their stories had changed and [NAME] #1 had checked the temperature of the fried chicken the second time it was pulled from the oven and the temperature was 168 degree Fahrenheit. The RDO was asked why the Registered Dietician would have confirmed the recipe was prepared using raw chicken and by the fried chicken recipe on 4/16/24. The RDO stated they just switched to pre-cooked chicken and was not sure if there was still raw chicken in kitchen freezer, or maybe the supplier had sent the wrong product. The RDO stated she was not present in the facility on 4/16/24 and wished someone had taken a picture of the undercooked fried chicken and was unable to produce the packaging the chicken had come from.
An interview on 04/18/24 at 02:38 PM with the Administrator revealed food being served to the residents should have temperature checks and be in expected ranges before it is served to the residents. The Administrator stated that DM #1 reported the undercooked fried chicken to her immediately after DM #1 became aware (on 4/16/24) and she went to the kitchen to see the undercooked chicken. The interview revealed after the Administrator observed the fried chicken, the decision was made to remove and discard all the fried chicken. The Administrator reported she was happy about how all the staff handled the situation once the issue was identified. The Administrator stated that education had been started for all dietary employees concerning correct food temperatures.
A conference call on 04/18/24 at 4:10 PM with the survey team, Administrator, Clinical Educator, Director of Clinical Asset Management for the food service provider, Clinical Nutrition Manager for the food service provider, [NAME] President of Operations for the food service provider, [NAME] President of Operations for the facility, owner and Chief Executive Officer of facility, revealed the facility and the food service providers maintained the fried chicken on 4/16/24 could not have been undercooked because the product was in fact frozen precooked chicken that was prepared and served to the residents. The Director of Clinical Asset Management stated there was no raw chicken in the kitchen, only precooked chicken as indicated by the purchase order she had provided to the survey team. She also stated she had interviewed the 4 residents that were identified as having received undercooked fried chicken and they had denied being served undercooked chicken. The [NAME] President of Operations for the food service provider indicated [NAME] #1 had embellished what he had told the survey team about how he had prepared and cooked the fried chicken. The [NAME] President of Operations also stated what NA #6 had cut into in the dining room was the blood line of the chicken close to the bone and said it was always dark reddish in color. The [NAME] President of Operations further indicated the cook time for raw chicken should have been 15 to 30 minutes in the fryer per the guidelines and then held in the warmer or oven at 140 degrees Fahrenheit until ready for service. During the conference call the Administrator stated she had not actually laid eyes on the fried chicken so she could not speak to what it looked like.
The Administrator was notified of immediate jeopardy on 04/16/2024 at 05:25 PM.
The facility provided the following credible allegation of immediate jeopardy removal.
Identify those recipients who have suffered, or are likely to suffer, a serious adverse outcome because of the noncompliance.
On 4/16/2024 at about 11:30 am, a facility Certified Nursing Assistant assigned to the dining room observed undercooked chicken served to two residents in dining room at the beginning of lunch service. The Certified Nursing Assistant immediately removed trays from affected residents to prevent consumption of the undercooked chicken and informed the Nurses assigned to those residents to ensure safety.
On 4/16/2024 The [NAME] President of Human Resources was in dining room during the incident and immediately notified Administrator and Director of Nursing of observed undercooked chicken being served in the dining room. The Administrator and Director of Nursing immediately notified dietary staff and went to halls in which trays were being served, where trays had been delivered to 1 out of 3 halls. Administrator and Director of Nursing assisted Certified Nursing Assistants in removal of delivered trays containing chicken and tray carts to prevent any further tray deliveries.
On 4/16/2024 The Director of Nursing and Administrator identified 15 residents were served and 5 consumed the undercooked chicken.
On 4/16/2024 The Director of Nursing notified the Physician and Medical Director. The physician's order was to monitor the residents and report any gastrointestinal complaints including abdominal pain, nausea, vomiting or diarrhea.
On 4/16/2024, The kitchen staff discarded the chicken dinners, including fried chicken, macaroni, cheese, and spinach. The trays were cleaned using sanitizer and high temperature. An alternative meal was prepared and served to residents in accordance with the facilities' food preparation policy. The facility management bought chicken from a local fast-food restaurant and new side items were prepared in the kitchen.
Specify the action the entity will take to alter the process or system failure to prevent a serious adverse outcome from occurring or recurring, and when the action will be complete.
On 4/16/2024 the Administrator notified Regional Dietary Manager of the situation and she informed administrator she was in route to the building. Dietary Manager re-educated immediately by Regional Dietary Manager on safe food handling, potential food borne illnesses and proper cooking temperatures on 4/16/2024.
On 4/16/2024, The facility cook informed the Administrator and Regional Dietary Manager that temperature of 168 degrees Fahrenheit was obtained from top layer of prepared chicken prior to serving lunch service. The temperature log was also reviewed by the Administrator and confirmed the documented chicken temperature of 168 degrees Fahrenheit.
On 4/17/2024, all dietary staff were re-educated verbally by Regional Dietary Manager with reference to facility policy on food safety requirements and preparation guidelines. This included proper cooking temperatures and potential for food-borne illnesses and emphasized the importance of maintaining food temperature logs.
The Dietary Manager/designee will educate any dietary staff not educated on 4/17/2024 before their next scheduled shift. All newly hired dietary staff will be verbally educated upon hire by the Dietary Manager/Designee on food safety requirements and preparation guidelines, to include proper cooking temperatures and potential food borne illnesses. Employees must verbalize understanding and have required competencies including accurate thermometer readings.
On 4/17/2024, all staff including newly hired staff will be verbally educated by the Dietary Manager or Designee with reference to facility policy on food safety requirements and potential for food borne illness related to consuming undercooked chicken as well as proper procedure to immediately remove and report any identified undercooked food items to Dietary/Administrator/Director of Nursing/Designee. Any staff member who did not work on 4/17/2017 will receive the education from the Dietary Manager prior to the start of their next shift. Administrator/Vice President of Dietary Operations /Designee will monitor for 100% completion.
On 4/17/2024 the [NAME] President of Dietary Operations instructed dietary staff that a temperature check must be performed for at least 3 pieces of chicken per layer, followed by verification of temperature before serving. Dietary staff were also educated by Dietary Manager using approved recipe cards and food products.
On 4/16/2024, The Regional Dietary Manager provided one on one re-education with the facility cook on proper use of recipe cards, food products, and appropriate food temperatures and process.
Alleged date of immediate jeopardy removal: 04/19/24.
The immediate jeopardy removal plan was validated on 4/23/24. Review of education sign-in sheets revealed all dietary and facility staff were educated on signs and symptoms of foodborne illnesses, identifying undercooked food, and what to do in the event of finding undercooked food. The kitchen staff were able to describe the process of checking food temperatures and having another kitchen staff member to verify the temperature, as well as testing multiple areas of the food for temperature. Observations of the kitchen on 4/23/24 revealed no concerns with food preparation, checking food temperatures before plating or tray line. An Ad Hoc QAPI was conducted on 4/17/24. During an interview the Administrator confirmed they are putting a hold on purchasing raw chicken for residents until they were certain the corrections were sustained. The immediate jeopardy removal date of 4/19/24 was validated.
2. a. A tour of the kitchen was conducted with the Dietary Manager (DM) #1 on 04/15/2024 at 11:20 AM. Observations in the dry storage room revealed a plastic bin on a shelf that contained 10 to 15 bags of instant chocolate pudding bags. A crumbly dry substance was observed on and under the bags and there was no use by or expiration date on the bags of pudding. DM #1 could not identify what the substance was, but stated she would get it cleaned up. DM #1 stated the expiration date for the instant chocolate pudding was on the box they came in but that the boxes had been thrown away. In addition, there was an open bag of dried pasta with a use by date of 03/29/24. Dietary Manager #1 took the bag of dried pasta and removed it from dry storage.
b. Observation of the walk-in freezer on 04/15/2023 at 11:35 AM revealed an open box of bacon on a shelf. The plastic bag surrounding the bacon in the box was not sealed shut and the bacon was left open to air inside of the box. DM #1 was observed closing up the bacon, so it was no longer exposed. In addition, there was a package of sliced American cheese open to air with individual slices observed in other boxes on the same shelf. There was no date on the box of bacon or the package of cheese to indicate when they were opened. DM #1 took the cheese and removed it.
c. Observation of the reach-in refrigerator on 04/14/2024 at 11:42 revealed an unlabeled container of dried shredded cheese which DM #1 identified as parmesan cheese. It was noted on the container that the use by date was 04/09/2024. The Dietary Manager #1removed the container from the refrigerator and threw it away.
Interview with Dietary Manager #1 on 04/15/2024 at 11:50 AM revealed the cook for the day was responsible for checking dates before food was prepared. She also stated that all dietary employees were supposed to date all food items when they were opened and check products and to discard any expired food items. DM #1 stated was new to the position and is still trying to get things in order.