§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 facility policy reviews, observations, and staff interviews, it was determined that the facility failed to store food and utilize equipment in accordance with professional standards for food service safety in the main kitchen, receiving area, and three of three nourishment areas. Findings include: Review of facility policy, titled "Storage- Food", not dated, read, in part, "Food should be stored in a manner which maximizes food quality and safety."
Review of facility policy, titled "Labeling and Dating of Food", not dated, read, in part, "Condiments in pantry areas will be discarded and replaced monthly. Any foods found that are not labeled and dated need to be discarded immediately." Observation of the dish machine in the main kitchen on February 20, 2024, at 9:49 AM, revealed the sanitizing final rinse cycle reached a maximum temperature of 178 degrees Fahrenheit (F).
Review of the dish machine temperature log for February 2024, revealed all sanitizing final rinse temperatures recorded in the month of February were below the minimum temperature for food service safety of 180 degrees F.
Interview with Employee 6 (Registered Dietitian) on February 20, 2024, at 9:51 AM, revealed they are getting a new dish machine in April 2024 due to issues with reaching the appropriate final rinse cycle temperatures.
Observation of trash receptacle and recycling bin on February 20, 2024, at 9:53 AM, revealed the dumpster lids were open and the recycling door was open.
Interview with Employee 7 (Food Service Employee) on February 20, 2024, at 9:54 AM, revealed the lids to the dumpster and door to the recycling bin should be closed when not in use. Observation during initial tour of the west nourishment area on February 20, 2024, at 9:55 AM, revealed: five Nutra grain bars not dated; a container of condiments not dated, and some of the condiments had broken open and spilled in the container.
Observation of the west nourishment area refrigerator on February 20, 2024, at 9:57 AM, revealed: four individual orange juices not dated; and one individual container of cranberry juice not dated. Observation during initial tour of the first-floor nourishment area refrigerator on February 20, 2024, at 10:01 AM, revealed: a shelf containing individual butter packets not dated; and two individual orange juice containers not dated.
Observation during initial tour of the first-floor nourishment area on February 20, 2024, at 10:03 AM, revealed one bin of condiments not dated. Observation during initial tour of the second-floor nourishment area on February 20, 2024, at 10:06 AM, revealed two bins of condiments in the refrigerator not dated, and one can of thickening powder in a cabinet with a scoop stored inside. Observation in the main kitchen on February 21, 2024, at 11:38 AM, revealed one container of parsley flakes, one container of chives, and one container of garlic powder all open and not labeled with an open date, and the garlic powder had a scoop stored inside.
Interview with the Nursing Home Administrator on February 21, 2024, at 1:44 PM, revealed it is the facility's expectation that food and beverages are labeled and dated, the dumpster lids are closed when not in use, and food items and kitchen equipment are stored, cleaned, and utilized in accordance with professional standards. 28 Pa. Code 211.6(f) Dietary services
| | Plan of Correction - To be completed: 04/12/2024
Preparation and/or execution of this plan of correction does not constitute an admission or agreement by the provider of the truth of the facts alleged or conclusions set forth in the statement of deficiencies. The plan of correction is prepared and/or executed solely because it is required by the provisions of Federal and State Law. The plan of correction represents the facility's credible allegation of compliance. One, actions taken for situation identified: 1. All food items identified in the kitchen area were removed and discarded 2. Facility pantries that had unlabeled or undated food items had the items removed and discarded 3. Food Items were visually inspected to ensure there were no scoops or utensils stored in them 4. Trash and Recycle receptacle bins were closed immediately 5. Food Service staff were immediately in-serviced on ensuring dishwasher's final rinse reaches a minimum of 180 degrees and what to do if the dishwasher fails to hit 180 degrees. Two, how the facility will respond regarding residents in similar situations: The facility recognizes that all residents have the potential to be affected. Please see sections three and four for system changes and monitoring mechanisms. Three, system changes and measures that will be taken: 1. All food service staff were in-serviced on the food storage policy 2. All Food Service staff were immediately in-serviced on ensuring dishwasher's final rinse reaches a minimum of 180 degrees and what to do if the dishwasher fails to hit 180 degrees. 3. Food Service staff and the Nursing staff will in-serviced on safe storage of food in the resident pantries 4. All staff who utilize the outside trash receptacle bins will be in-serviced on the importance of the lid and doors being shut 5. A new dishwasher has been purchased and will be installed in the Dietary Department Four, monitoring mechanism to assure compliance: 1. The Dietitian or her designee will conduct random audits of Food Storage located in the kitchen, Dishwasher temperatures, Food items stored on the unit pantries, and that the garbage and recycle doors are closed. This will be done 3 times per week for 1 month, then weekly for 1 month, and then monthly thereafter for 3 months for compliance 2. The Dietitian will report findings at Continuous Quality Improvement Committee meetings
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