§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.
|
Observations:
Based on a review of facility policy, observations and staff interview it was determined that the facility failed to properly store food products in the Main Kitchen, which created the potential for foodborne illness in one of six coolers (cooler #6).
Findings Include:
Review of the facility policy " Food Safety Manual" last reviewed on 7/23/25, indicated to store team member food separately from any food prepared for the business unit and do not store personal items in the kitchen, service or storage areas.
During an observation tour of the main kitchen on 9/5/25, at 12:20 p.m., revealed that cooler #6 contained employee drinks and food items with resident food items.
During an interview on 9/5/25, at a.m.,12:30 p.m. Food Service Director Employee E1 confirmed that the facility failed to properly store food products in the Main Kitchen, which created the potential for foodborne illness.
During an interview on 9/5/25, at 3:00 p.m. the Director of Nursing confirmed the above findings, and the facility failed to properly store food products in the Main Kitchen.
Pa. 28 Code: 211.6(c)(d)(f) Dietary services.
| | Plan of Correction - To be completed: 09/26/2025
This plan of correction constitutes my written allegation of compliance for the deficiencies cited. However, submission of this plan of correction is not an admission that a deficiency exists or that one was cited correctly. This plan of correction is submitted to meet the requirements established by state and federal law.
It is the policy of the Regional Center to provide the necessary care and services to attain and maintain the highest practicable well-being of our residents in accordance with state and federal regulations.
Team member personal food immediately removed/discarded from the cooler #6 in the main kitchen.
Staff were reeducated on facility policy regarding proper food storage products in the main kitchen, to avoid the potential of foodborne illness.
Dietary supervisor/designee will conduct random audits/2 audits per day, to include appropriate food storage in coolers/cooler #6 to ensure sanitary practices are in place.
Audits will be conducted: weekly for 1 month, then monthly times 3 months. If non-compliance is identified dietary director will be immediately notified.
Results will be reported to Quality Improvement Committee for review/recommendations.
|
|
