§483.60(i) Food safety requirements. The facility must -
§483.60(i)(1) - Procure food from sources approved or considered satisfactory by federal, state or local authorities. (i) This may include food items obtained directly from local producers, subject to applicable State and local laws or regulations. (ii) This provision does not prohibit or prevent facilities from using produce grown in facility gardens, subject to compliance with applicable safe growing and food-handling practices. (iii) This provision does not preclude residents from consuming foods not procured by the facility.
§483.60(i)(2) - Store, prepare, distribute and serve food in accordance with professional standards for food service safety.
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Observations:
Based on observation and staff interview, it was determined that the facility failed to store food in accordance with professional standards for food service safety in the facility's main kitchen.
Findings include:
Observation of the facility's main kitchen on Tuesday, July 7, 2026, at 10:13 AM, Employee 4 (Certified Dietary Manager) revealed the following:
An opened box of single serving Italian dressing packets in refrigerator one with June 2024, recorded in black marker on the box. Employee 4 indicated that was the date received. There was no evidence when the product needed used by or when it expired.
A small metal pan labeled "tuna salad, discard by July 4, 2026", in the walk-in cooler.
The walk-in freezer contained a steam-table style pan of lasagna labeled to be discarded by June 26, 2026, and another unlabeled/undated pan of which Employee 4 indicated was shrimp alfredo.
Review of a temperature monitoring log for refrigerator two, for April 2026, revealed a corrective action is necessary for a temperature greater than 41 degrees Fahrenheit (F). Temperatures were documented as the following:
April 4, 2026, 42.2 degrees F
April 5, 2026, 44 degrees F
Review of the temperature monitoring log for the walk-in freezer for May and June 2026, revealed a corrective action is necessary for a temperature greater than zero degrees F. Temperatures were documented as the following:
May 29, 2026, morning, 5 degrees F
May 29, 2026, afternoon, 1 degrees F
May 31, 2026, afternoon, 2 degrees F
June 9, 2026, afternoon, 1 degrees F
June 10, 2026, afternoon, 1 degrees F
June 12, 2026, afternoon, 1 degrees F
June 15, 2026, afternoon, 1 degrees F
June 16, 2026, afternoon, 1 degrees F
June 17, 2026, afternoon, 1 degrees F
June 19, 2026, afternoon, 1 degrees F
June 21, 2026, morning, 30 degrees F
June 21, 2026, afternoon, 2 degrees F
June 22, 2026, afternoon, 1 degrees F
June 24, 2026, afternoon, 2 degrees F
June 26. 2026, afternoon, 2 degrees F
June 27, 2026, afternoon, 3 degrees F
June 28, 2026, afternoon, 4 degrees F
June 30, 2026, afternoon, 2 degrees F
There was no evidence that any corrective action was documented or completed for the temperatures noted above as indicated as needed.
The above findings were reviewed with the Nursing Home Administrator and Director of Nursing on July 9, 2026, at 1:20 PM.
28 Pa. Code 201.14 (a) Responsibility of Licensee
| | Plan of Correction - To be completed: 08/06/2026
1. Expired, unlabeled, and improperly stored food items were discarded immediately. Refrigeration and freezer storage areas were inspected and temperature monitoring practices were reviewed. 2. An audit was completed of food storage and preparation areas, including review of dating, labeling, storage practices, and temperature logs. 3. Dietary staff were re-educated regarding food safety requirements and documentation of corrective actions. 4. The Dietary Manager or Designee will conduct daily audits for 4 weeks and weekly audits x 2 months. The results of these audits will be reviewed during QAPI.
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