Health inspection·June 23, 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 observation interview and record review the facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food safety in the facility's only kitchen. Residents Affected - Many The facility failed to ensure food items in the refrigerator were not expired. The facility failed to ensure food item in the dry storage area that required refrigeration was refrigerated. These failures could place residents at risk for food-borne illness, and food contamination. Findings included: Observations of the refrigerator in the kitchen on 06/23/2023 beginning at 12:00 PM revealed that the following items were expired: 1.One plastic bag labelled turkey had sliced meat in it. The packed date written on it was 06/06/23 and 'use by date' was 06/13/23. DM stated it was Turkey Ham 2.One plastic bag contains four sandwiches with prepared date 06/16/23 and 'use by date' 06/21/23 written on it. 3.One plastic bag containings 11 small containers with yellow creamy substance in it. Mayo, 6/1/23 was written on the bag. DM stated it was mayonnaise repacked from a large container, for day-to-day use. DM said they were supposed to be used within 7 days from the date of packing. 4.Observations of the storage area in the kitchen on 06/23/2023 beginning at 12:00 PM revealed a jar of strawberry jam that was in use, stored in the dry storage area. On the label it was written Refrigerate after opening During an interview on 06/23/23 at 12:30 PM the DM stated the expired food items should not have been in the refrigerator. DM said the food item that required refrigeration after opening should be stored in the refrigerator. When the investigator asked about the consequences of these deficiencies, DM stated inappropriate storage of food items might promote the growth of microorganisms. He added, this created opportunity for cross contamination of fresh food items in the refrigerator. DM stated the facility follows Texas Food Establishment Rules (TFER) for storing, preparing, distributing, and serving food. He said the expectation was, prepared and repacked items were disposed within 7 days Page 1 of 2 676123 676123 06/23/2023 Fairfield Nursing & Rehabilitation Center 420 Moody St Fairfield, TX 75840

F 0812 Level of Harm - Minimal harm or potential for actual harm Residents Affected - Many and the food items that needed refrigeration should be refrigerated at the correct temperature and every staff member who worked in the kitchen was responsible for it. When the investigator asked about the training conducted regarding safe storage of food items DM stated there were in-services (training) on food safety however he did not remember any training conducted specific to safe storage of food items. Review of facility in-service records on 06/23/23 revealed there were no in- services (training) on safe storage of food products since 01/01/2023. The DON stated the facility administrator was on leave. She said following proper protocol for food handling was necessary to ensure food safety of the residents. Review on 06/23/23 of facility undated policy titled Dietary Services Policy and Procedure Manual 2012: Food storage and Supplies reflected: All facility storage areas will be maintained in an orderly manner that preserves the condition of food and supplies. We will ensure storage areas are clean, organized, dry and protected from vermin, and insects . . 4. Open packages of food are stored in closed containers with covers or in sealed bags and dated as to when opened . .6. When items are received from the vendor, they should be first examined for expiration date, and if an expiration date is present, it is beneficial to mark it by circling it, so it is readily visible and noticeable. It is important to distinguish between an expiration date and a production date, or a best by or use by date. Production dates indicate when the product was manufactured, not when it expires, and should not be interpreted as a best by or use by date. Best by or use by dates indicate when a product will have best flavor or quality and are not an indicator of the product's safety. As the quality may deteriorate after the date passes, the dietary manager should closely inspect any products that are past the best by date to determine if they are still good quality. . 8. On perishable foods, microorganisms such as molds, yeasts, and bacteria can multiple and cause food to spoil. Spoiled foods will develop an off odor, flavor, or texture due to naturally occurring spoilage bacteria. If a food has developed such spoilage characteristics, it should not be eaten. There are two types of bacteria that can be found on food: pathogenic bacteria, which cause food borne illness, and spoilage bacteria, which causes foods to deteriorate and develop unpleasant characteristics such as an undesirable taste or odor making the food not wholesome, but do not cause illness. Perishable foods have been processed/treated and sealed to eliminate pathogenic bacteria, but spoilage bacteria can multiply, and this is what causes the food to deteriorate in quality and taste. If perishable food items are not stored at the proper temperature, spoilage bacteria can grow faster than anticipated and food becomes spoiled and should not be served. Food items such as loaves of bread or dairy products with a stamped best-by or use by date do not need to be labeled when opened as this will not affect the date by which they should be used. However, if possible, food spoilage is observed p1ior to the best by date, the product will be discarded . 676123 Page 2 of 2