Maplewood at Cuyahoga Falls

Based on observation, interview, record review and facility policy review, the facility failed to ensure foods were stored appropriately to prevent contamination and spoilage. This had the potential to affect all residents residing in the facility.

Finding include:

An observation on 02/27/24 at 11:15 A.M. of the facilities food pantry revealed one bottle of Regina Fine Red Wine Vinegar best by date 09/04/23, one bottle of Sunkist Blueberry Pomegranate Acai concentrate with a best before date 02/19/24, four cans of La Choy water chestnuts with a best if used by 12/03/22, and three cans of Chaokoh coconut milk best by 11/30/23.

Interview on 02/27/24 at 11:25 A.M. with Culinary Service Director (CSD) #101 confirmed the facility did not discard one bottle of Regina fine Red Wine Vinegar best by date 09/04/23, one bottle of Sunkist Blueberry pomegranate Acai concentrate with a best before date 02/19/24, four cans of La Choy water chestnuts with a best if used by 12/03/22, and three cans of Chaokoh coconut milk best by 11/30/23.

Reviewed of the Kitchen Sanitation policy dated 09/23 revealed any expired foods or beverages must be removed from stock and discarded.

Review of the Line Cook Training Manual dated 06/01/06 revealed the facility is use the First In First Out method. Also stating the staff are to notify the kitchen manager and discard the product.

Based on observation, interview and review of the facility dishwasher temperature logs, the facility failed to ensure the dishwasher was operating properly. This affected all residents residing in the facility. The facility census was 68.

Findings include:

Observation on 02/27/2024 at 11:45 A.M. of the dishwasher temperature, during a wash cycle, revealed the facility dishwasher temperature was 129.1 degrees Fahrenheit (F). The posted temperature guide on the dishwasher revealed a recommended minimum temperature for the wash cycle to be 155 degrees. There were no concerns with the rinse cycle meeting recommended temperature readings.

An interview on 02/27/24 at 11:48 A.M. with Dishwasher #103 confirmed the temperature reading of 129.1 degrees on the wash cycle. Further interview revealed the dish washing machine was serviced on 02/26/24.

An interview on 02/27/24 at 11:50 A.M. with the Culinary Service Director (CSD) #101 verified the dishwasher wash cycle temperature was 129.1 degrees F during the wash cycle and the recommended minimum wash temperature was 155 degrees F. Further interview revealed the dish washing machine was serviced on 02/26/24.

Interview on 02/27/24 at 3:13 P.M. with the Executive Director (ED) confirmed the dishwasher did not reach the recommended temperature during the wash cycle. The ED explained on 02/24/24 a pipe had come loose from the dishwasher and the facility did not use the dishwasher until 02/25/24 when the Environmental Services Director (ESD) #107 was able to repair the dishwasher. However, the ED contacted a repair company to fix the dishwasher, and the dishwasher was serviced on 02/26/24.

Interview on 02/27/24 at 4:50 P.M. with ESD #107 confirmed that the dishwasher continued to operate at temperatures below the minimum recommended wash temperature, and the repair company would be contacted again to address the issue.

Review of the Dish Machine Temp Log dated February 2024 confirmed wash cycle temperatures were below the recommended minimum temperature beginning 02/23/24.

Based on observation, interview, record review and facility policy review, the facility failed to ensure foods were stored appropriately to prevent contamination and spoilage. This had the potential to affect all 72 of 72 residents residing in the facility.

Findings include:

Observation of the kitchen on 09/22/23 starting at 7:52 A.M. revealed the following areas of concern:

In the walk-in cooler, there was a tray of six fruit cups and a bowl of pepperoni slices not covered, labeled or dated. There was sliced Swiss cheese, a bag of shredded cheddar cheese and a bag of sausage not wrapped, labeled or dated. There was a tube of ground beef, four bags of chicken and a large container of fresh cut fruit which lacked a date. Three cartons of strawberries were moldy. There were also two cartons of undated employee food. Additionally, the walk in-cooler had a container of olives with a date of discard of 08/30/23, a container of fresh mozzarella cheese with a date open of 08/25/23 and a best-by date of 09/10/23 and a container of sour cream with a best-by date of 09/11/23.

In the dry storage room, a container of panko breadcrumbs had the scoop stored inside, the bulk bin for sugar had its lid open and there was a package of tortillas with an expiration date of 07/28/23.

On a shelf near the ice maker, three packages of dry pasta were noted with the packages torn open to air and no covering.

On the front line in the prep cooler, a pan of bacon and a pan of bacon bits were open to air and not labeled or dated. There was a container of shredded Parmesan cheese that lacked a date, three packages of cheese that did not have a date and a package of hard-boiled eggs torn open and not labeled or dated.

In the server reach-in cooler, there was a carton of prune juice with an expiration date of 09/16/23, a carton of thickened orange juice with an expiration date of 08/20/23 and a yogurt cup with an expiration date of 08/09/23.

Follow-up observation and interviews on 09/22/23 starting at 7:58 A.M. with Cook #210 confirmed the above findings. Cook #210 stated a sticker was to be placed on a food once it was open and a date would be written on the sticker. Cook #210 shared opened items had to be securely wrapped before being stored. Cook #210 confirmed the sour cream, mozzarella cheese, olives, tortillas, yogurt cup, prune juice and thickened orange juice noted were expired and stated all staff were supposed to go through the food to remove out-of-date items.

Follow-up observation on 09/22/23 starting at 10:01 A.M. with Culinary Services Director (CSD) #204 to review the above observed concerns revealed there were also four cartons of prune juice that expired 09/16/23 and a 50-pound bag of cake flour not securely closed in the dry storage room.

Interviews on 09/22/23 starting at 10:01 A.M. with CSD #204 revealed staff were supposed to go through the server reach-in cooler every day to check for out-of-date food but acknowledged that they did not pay attention to thickened liquids too much. CSD #204 confirmed food items needed to be appropriately wrapped, labeled and dated and if the food was expired it needed to be thrown away. CSD #204 indicated a staff meeting had occurred on 09/07/23 after the local health department visited to remind staff about labeling and dating.

Review of a culinary meeting agenda dated 09/07/23 revealed we are all responsible for cleaning out the cooler of expired/past date food containers. Check at the start of your shift what is past date and discard. After truck comes pull all the proteins we need and put them on the speed rack and label the tray.

Review of the form, Cooks Daily

Based on observations, staff interview, and review of the facility's policy, the facility failed to ensure proper storage of food. This had the potential to affect all residents. The facility census was 61.

Findings include:

Tour of the kitchen on 04/05/23 from 8:58 A.M. through 9:24 A.M. revealed bulk salt in a clear bin with a red funnel stored inside and observed bulk panko (breadcrumbs) in clear bin with clear measuring cup stored inside in the dry storage room. Observed in the walk in cooler one large bag of white shredded cheese and a large bag of yellow shredded cheese, both open but not labeled or dated. Observed on the same shelf sliced cheese and sliced cheese cut in half, both wrapped in saran but not labeled or dated.

Interview on 04/05/23 between 8:58 A.M. through 9:24 A.M., Director of Culinary Services (DCS) #247 verified the identified findings. DCS #247 stated the red funnel should not be stored in the bulk salt and the measuring cup should not be stored in the panko. DCS #247 stated the opened shredded cheese and cheese slices should be labeled and dated.

Review of the facility policy titled Food Handling & Storage

Based on observations, staff interview, and review of the facility's policy, the facility failed to maintain a clean and sanitary kitchen. This had the potential to affect all residents. The facility census was 61.

Findings include:

Tour of the kitchen on 04/05/23 from 8:58 A.M. through 9:24 A.M. revealed a moderated amount of various food crumbs on the bottom shelf of prep table across from the juice machine that housed five large cutting boards and numerous large and medium sheet pans. The cappuccino machine area around the nozzles and on the nozzle was heavily soiled with a brownish splatter. The microwave was moderately soiled with dried food debris on the inside door and throughout the inside of the microwave. The deep fryer had various harden food crumbs and fries on it and the grill next to the deep fryer had black chard, harden food debris between the grills throughout.

Interview on 04/05/23 between 8:58 A.M. through 9:24 A.M., Director of Culinary Services (DCS) #247 verified the identified findings. DCS #247 stated the cappuccino machine, grill, deep fryer, and microwave were cleaned weekly. DCS #247 stated the microwave splatter should had been cleaned immediately.

Review of the facility policy titled Food Handling & Storage