Worthington Christian Village, Inc

Based on observations, staff interview, and facility policy review, the facility failed to ensure all food was properly stored. This had the potential to affect 34 of 34 residents in the facility. Also, the facility failed to serve food in a safe and sanitary manner. This had the potential to affect 34 of 34 residents in the facility.

Findings Include:

1. Observations on 11/10/25 from 8:30 A.M. to 8:50 A.M. revealed the following items were not stored appropriately in the facility walk in refrigerator: a pan of cooked macaroni in a metal pan that did not have a date as to when it was put in the refrigerator or when it should be discarded; a sealed bag of chicken breasts that had no date as to when they were removed from the freezer or when they should be used by; and an opened bag of lettuce that had no date as to when it was opened or when it should be used by.

Observations on 11/10/25 from 8:30 A.M. to 8:50 A.M. revealed the following items that were not stored appropriately in the facility walk in freezer: a bag of chicken fingers, bag of carrot slices, bag of french fries, bag of bite sized chicken, and a bag of breaded mushrooms were all opened but had no date as to when they were opened or when they should be discarded by. Also, there was an opened box with a plastic bag inside that had hamburgers; there was no date as to when they were opened or when they should be used by.

Observations on 11/10/25 from 8:30 A.M. to 8:50 A.M. revealed there were six loaves of bread in the dry goods area that had a used by date of 11/08/25. There was a hand written sign on the shelf where the six loaves of bread were located that stated, use these first.

Interview with Cook #130 on 11/10/25 at 8:50 A.M. confirmed the items listed above as not being stored and dated according to their policy and standards. He stated he usually does this on Monday's; to go through all the food items to make sure they are dated and/or out of an appropriate date range to keep in the facility. He confirmed he had not had time to complete that task yet.

Review of facility Food Storage: Dating for Food Storage policy, undated, revealed in addition to labeling, dating items requires special attention. All foods that require time and temperature control should be labeled with the following: common name of the food, date the food was made, and use by date. The temperature control food can be kept for seven days if it is stored at 41 degrees or lower. If the food is not used within seven days, it must be discarded.

2. Observations on 11/10/25 from 11:10 A.M. to 11:20 A.M. revealed Dietary Staff #131 serving food from the assisted living steam table and a plastic cart that held cold items. Dietary Staff #131 had gloves on and touched the following items without changing his gloves: thermometer, alcohol swab to clean the thermometer probe, plastic tub holding cold cut sandwiches, handle of the refrigerator, plastic wrap, serving utensils, counter of the steam table, and the side of a bowl that he had served soup into. Some of the soup had dripped on the side of the bowl; he wiped it with the gloved index finger, and then wiped the excess soup on that gloved finger back into the pan of soup.

Observations on 11/10/25 from 11:20 A.M. to 11:31 A.M. revealed Dietary Staff #131 changed his gloves after wiping the soup off the side of the bowl and then back into the pan of soup. He went on to touch the following items without changing his gloves: steam table counter, serving utensils, handle of the refrigerator, plates, bowls, plastic wrap, three dinner/lunch rolls, and one bun used for a sandwich. Then, he used the same tongs when picking up the piece of lettuce, tomato slice, and three slices of bacon for a bacon lettuce tomato (BLT) sandwich.

Observations on 11/10/25 from 12:32 P.M. to 12:50 P.M. revealed Dietary Staff #131 touched the thermometer, alcohol swab to clean the thermometer probe, plastic wrap, plates, bowls, serving utensils, bowls containing fruit and dessert, 11 roast beef sandwiches, a leaf of lettuce, two slices of bread, and one dinner roll. All of those were touched intermingled without switching gloves.

Interview with Dietary Staff #131 on 11/10/25 at 12:50 P.M. confirmed that he needs to change gloves after touching food. He confirmed he should have changed his gloves more often.

Review of facility Bare Hand Contact with Food and Use of Plastic Food policy, dated 2023, revealed single use gloves or other barriers will be used when handling food directly with hands to assure that bacteria are not transferred from the food handlers' hands to the food product being served. Staff will use clean barriers such as single use gloves, tongs, deli paper, and spatulas when handling food. Gloved hands are considered a food contact surface that can become contaminated or soiled. If used, single use gloves shall be used for only one task such as working with ready to eat food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Clean gloves are to be used when: handling ready to eat foods, and anytime hands would otherwise touch food directly. Gloves are just like hands. They get soiled. Any time a contaminated surface is touched, the gloves must be changed and hands must be watched: after handling boxes, crates, or packages; during food preparation, as often as necessary to remove soiled and contamination and prevent cross contamination when changing tasks; and any time a contaminated surface is touched.