§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 staff interview and observation, it was determined that the facility failed to properly store food and maintain sanitary conditions in the dietary department, on one of two unit kitchens (Bistro 1), and on one of two unit pantries (1st Floor).
Findings include:
In an interview on August 13, 2024, at 9:50 a.m., Dietary Manager (DM) 1 stated that all opened food items were to be labeled with a date. In an interview on August 16, 2024, at 10:35 a.m., the Administrator stated that refrigerated foods were to be discarded after seven days and that foods in the unit pantry were to have the resident's name and date written on them by staff.
Observations of the main kitchen on August 13, 2024, at 9:50 a.m., revealed the following:
In dry storage, there was a bottle of syrup removed from the original packaging that was not dated. In the walk-in cooler, there was an opened package of lunch meat that was not dated. In the snack reach-in cooler, there was a box of raw pork that was dated August 1, 2024. In the freezer truck, there were three opened garden burgers that were not dated. There were two boxes of opened hamburger buns with ice on top of them. In the food preparation area, the can opener piercer had thick dried food debris on it.
In the Bistro 1 unit kitchen, the three drawers under the steam table had multiple areas of dried, sticky food debris on the front and edge. In the refrigerator, there was a package of turkey lunch meat and a pan of meat salad that were not dated. The freezer had dried food particles along the bottom. The outside of the refrigerator had multiple areas of dried food debris and several areas of rust along the door edges.
In an interview on August 13, 2024, at 10:30 a.m., DM1 confirmed the previously mentioned food items should have been dated.
Observation of the 1st floor unit pantry on August 14, 2024, at 1:06 p.m., revealed in the freezer, there were five bottles of water with no name or date on them. In the refrigerator, there was a salad with a use-by date of August 8, 2024, four opened bottles of tea, lemonade, two sports drinks, a bottle of juice, and a cup of ice tea. These items were not labeled with a resident's name or date. There were two cartons of chocolate milk with an expiration date of August 9, 2024. There were two dished containers of strawberries and pasta salad that were not dated. In the refrigerator drawer, there were two containers of a dished food with red sauce that were not labeled with a resident's name or date.
In an interview on August 14, 2024, at 1:10 p.m., Registered Nurse (RN) 1, confirmed the unit pantry refrigerator was to be used for resident food items.
28 Pa. Code 201.14(a) Responsibility of licensee.
28 Pa. Code 201.18(e)(2.1) Management.
| | Plan of Correction - To be completed: 10/02/2024
Following survey findings on Aug 16, 2024, DM discarded all items opened and outdated following the policy.
A sanitation audit was conducted by the Food Service Director/designee to ensure the dietary department is maintaining a sanitary environment. Any deficient areas identified were cleaned.
An audit of all food storage areas was completed by the Food Service Director/designee to ensure all food items were dated and labeled according to facility policy. Any discrepancies found were corrected.
The Food Service Director or designee will monitor compliance by conducting weekly audits x 4 weeks, monthly x 2 that food items are labeled and dated as per policy and the kitchen and bistro areas are maintained in a sanitary condition.
All dietary employees will be re-inserviced by the Food Service Director/designee on proper cleaning procedures to ensure the kitchen and bistro areas are maintained in sanitary conditions.
DM/Designee to in-service staff on labeling and dating opened containers, food/drinks being placed in refrigerator, and discarding food after seven days.
Tracking and trending of outcomes will be presented by the Food Service Director/designee and reported to the monthly Quality Improvement Committee.
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