Health inspection·November 14, 2024

The following reflects the findings of the California Department of Public Health during a recertification survey on 9//24 - 9/13/24. State Citation B was written. CLASS B CITATION - DIETARY §483.60(i) Food safety requirements. The facility must - (1) Procure food from sources approved or considered satisfactory by federal, state, or local authorities. This may include food items obtained directly from local producers, subject to applicable State and local laws or regulations. 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. This provision does not preclude residents from consuming foods not procured by the facility. (2) Store, prepare, distribute, and serve food in accordance with professional standards for food service safety. § 72343. Dietetic Service -Food Storage. (c) All readily perishable foods or beverages shall be maintained at temperatures of 7 degrees C (45 degrees F) or below, or at 60 degrees C (140 degrees F) or above, at all times, except during necessary periods of preparation and service. Frozen foods shall be stored at minus 18 degrees C (0 degrees F) or below at all times. There shall be an accurate thermometer in each refrigerator and freezer and in storerooms used for perishable foods. All foods stored in walk-in refrigerators and freezers shall be stored above the floor on shelves, racks, dollies or other surfaces that facilitate thorough cleaning. § 72523. Patient Care Policies and Procedures. (c) Each facility shall establish and implement policies and procedures, including but not limited to: (4) Dietary services policies and procedures which include: (A) Provision for safe, nutritious food preparation and service. On 9/09/24, an unannounced survey was initiated at the facility for recertification. The facility failed to store, prepare, and distribute food in accordance with professional standards for food service safety, including but not limited to storage and thawing food in a safe and sanitary manner when the facility: 1. Failed to store frozen foods at a temperature of at least 0°F. 2. Failed to thaw fish under cold running water in accordance with professional standards. During a concurrent interview and observation on 9/9/24 at 9:31 a.m. with DM, a stainless-steel bowl covered with foil was observed resting inside a 3-compartment dishwashing sink. DM opened the foil and revealed the bowl contained fish fillets thawing without running water. DM stated, the fish was being prepared for today's lunch. During a concurrent interview and observation on 9/9/24, at 10:11 a.m., with the DM, reach-in freezer # 2's thermometer reading was 30 degrees F. DM stated the door to the freezer does not fully close. Multiple food items stored were soft to touch that included fish fillets, corn dogs, French fries, meatballs, kernel corn and hash browns. Multiple food items contained moisture inside the bags including spinach, green beans and green peas. Corn on cobs had freezer burn. During a review of the facility's P&P titled, "Food Storage and Handling," dated, 6/4/24, indicated "2. Frozen Meat, Poultry and Food a. Frozen products purchased are to be held at a temperature of 0 degrees F or below ... b. ...Examine products for signs of defrosting. c. Store items promptly at 0 degrees F or below. ...g. Refreezing of defrosted food is not recommended because of the increase in growth of food bacteria and the deterioration in food quality. ...10. Frozen Vegetable Storage a. Store frozen vegetables as purchased in a freezer with temperature of -10 degrees F to 0 degrees F." In violation of the above cited standards, the facility failed to store, prepare, distribute and serve food in accordance with professional standards for food service safety, including but not limited to: the facility failed to store frozen foods at a temperature of at least 0°F and thaw fish under cold running water in accordance with professional standards. The above violation had a direct or immediate relationship to the health, safety, or security of residents.