Health inspection·December 15, 2023

F 0812 Level of Harm - Minimal harm or potential for actual harm Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve food in accordance with professional standards. Based on observations, staff interview and policy review, the facility failed to maintain the kitchen in a sanitary condition. This had the potential to affect all 52 residents residing in the facility. The census was 52. Residents Affected - Many Findings include: Tour of the kitchen 12/16/23 at 11:30 A.M. through 12:47 P.M. revealed the following concerns: 1. The ice machine had brown streaks running from the screws onto the white plastic in each corner of the ice machine making up the chute. 2. The fronts of the stainless steel appliances were dirty, smeared, sticky, with dry debris which included the top surfaces of the oven, salad bar, refrigerators, and dishwasher. 3. There was no evidence of the facility recorded food temperatures for breakfast, lunch and supper tray line between 09/01/23 and the lunch meal of 12/13/23. 4. There was no evidence of the facility recorded refrigerator and freezer temperatures to ensure acceptable refrigeration temperatures were maintained since 09/01/23. 5. The walk in refrigerator had a white liquid pooled on the floor. There were two mugs on a shelf with liquid that were uncovered and unidentifiable. 6. Observation of the lunch tray line at 11:50 A.M. revealed [NAME] #70 left the tray line, went to the salad bar, opened the lid with the handle using his right gloved hand, grabbed shredded cheese into his gloved hand, opened the cabinet door below with his left gloved hand, took a bag of shredded lettuce from the refrigerated cabinet and went back to the trayline. [NAME] #70 put the shredded cheese on the sandwich, opened the bag of lettuce, reached in the bag with his right gloved hand and took out lettuce. He placed the lettuce on the sandwich all without changing his gloves that touched the handles of the salad bar roll top and underneath cabinet. 7. Observation of the tray line at 11:56 A.M. revealed [NAME] #70 left the tray line, opened the door to the dry goods pantry using his gloved right hand, returned with a bag of sandwich buns, opened it and retrieved a bun with his right gloved hand without changing his glove that he used to open the pantry door. 8. Observation of the walk in freezer revealed bags of hamburger patties, chocolate chip cookies, Page 1 of 2 366170 366170 12/15/2023 The Sanctuary at Tuttle Crossing 4880 Tuttle Road Dublin, OH 43017

F 0812 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Many oatmeal raisin cookies, and fish fillet were all in bags that had been left open to the air after some of the contents were removed. 9. There was no evidence of dishwasher temperatures was monitored or recorded since 09/01/23. 10. Observation of the dishwasher cycle revealed the dishwasher rinse cycle reached 180 degrees Fahrenheit (F) on the third cycle. The dishwasher wash cycle never reached 150 degrees F after watching seven cycles. On the fifth cycle the temperature reached 148 degrees F. The temperature dropped on the sixth cycle to 146 degrees F and on the seventh cycle the temperature dropped to 140 degrees F. Interview 12/15/23 at 12:47 P.M. with Dietary Manager (DM) #71 revealed his first day was 12/13/23. DM #71 verified there was no evidence of recording of food temperatures, dishwasher temperatures, refrigerator and freezer temperatures. DM #71 verified the ice machine had brown streaks running from the screws in the chute. DM #71 started to record food temperatures on 12/13/23. DM #71 verified the stainless appliances were dirty, and the [NAME] broke sanitation when he left the tray line, opened the salad prep and the dry goods door without changing gloves. DM #71 verified they had unsealed bags of food in the walk in freezer. DM #71 further verified the dishwasher temperatures did not reach minimum requirements. DM #71 revealed the dishwasher maintenance repairmen were at the facility the prior day because maintenance noticed the temperatures did not meet requirement. The facility confirmed all 52 residents receive their meals from the facility kitchen. Review of the Maintaining a Sanitary Tray Line policy revised 02/23 included wash hands before and after wearing or changing gloves. Change gloves when activities are changed, or when the type of food being handled is change, or when leaving the work station. Review of the Monitoring of Cooler/Freezer Temperature revise 02/23 included it is the policy of this facility to maintain temperatures of coolers and freezers at the appropriate temperature to promote food safety. Logs for recording temperatures for each refrigerator or freezer will be posted in a visible location outside the freezer or refrigerator unit. Temperatures will be checked an logged at least twice per day by designated personnel. Logs will be changed out and filed each month. Review of the Record of Food Temperatures policy revised 02/23 included food temperatures will be checked on all items prepared in the dietary department. Hot foods will be held at 135 degrees Fahrenheit or greater. Measure and record the temperatures for each food product and milk at all meals. Record temperature on temperature log. Review of the Dishwasher Temperature policy revised 02/23 included the wash temperature shall be 150-165 degrees Fahrenheit. The final rinse temperature shall be 180 degrees Fahrenheit shall be 180 degrees or above, but not to exceed 194 degrees for stationary rack single temperature machine. This deficiency is based on incidental findings discovered during the course of this complaint investigation. 366170 Page 2 of 2