Deficient Dietary Practices Due to Lack of Training
Summary
The facility failed to administer its resources effectively, impacting the dietary department's adherence to professional standards for food services. This deficiency was observed when a dietary staff member used a Clorox/Bleach solution for dishwashing a blender used in pureed meal preparation, which was not in compliance with proper sanitation practices. The staff member admitted to using this method regularly to save time, indicating a lack of proper training and oversight. Further observations revealed that the dietary staff lacked proper training and competency checks. One staff member was seen preparing pureed meals by free-pouring an unmeasured amount of powdered thickener, admitting that she had not been taught otherwise. Another staff member was observed without a beard net, stating he was unaware of the requirement and had not received any training since his hire. Interviews with staff revealed a lack of guidance and support from the administration, with some staff members feeling uncomfortable seeking help due to perceived inattention from supervisors. The facility's documentation showed no records of training or competency evaluations for dietary staff, including the administrator and maintenance supervisor who were overseeing the kitchen in the absence of a dietary manager. The administrator acknowledged the absence of a dietary manager since July 2024 and admitted to being responsible for the kitchen's daily operations, yet there was no evidence of effective management or training being provided to the dietary staff.
Removal Plan
- The training of new dietary staff will be done on hire, and continuing education will be provided at monthly in-services for all dietary staff to improve the knowledge, and basic skills of the dietary staff to ensure regulatory compliance.
- The training and continuing education of current and new dietary staff will be done by the administrator, the administrator's designee, or the dietary consultant.
- The administrator verbally in-serviced dietary staff present not to use bleach to sanitize equipment and instructed staff how to use the 3 compartment sink and check for the proper amount of sanitizer.
- The administrator called the dietary consultant to in-service and train dietary staff on sanitation in the kitchen and how to set up and check the sanitizer in the 3 compartment sink to ensure regulatory compliance.
- The administrator called off duty dietary staff to verbally in-service them about not using bleach, and how to setup the 3 compartment sink and check the sanitizer.
- All dietary staff have been in-serviced.
- Continuing education will be provided by the administrator, the administrator's designee, or the dietary consultant at monthly in-services for all dietary staff.
- The training of each new hire in dietary will be monitored using a check list to orient them to the kitchen and dietary policies and procedures, and all dietary staff will receive monthly in-servicing training.
- The administrator will monitor the training of new dietary staff and the monthly in-services, both will be ongoing.
- The dietary consultant will monitor the administrator to ensure new hire training and monthly in-servicing is taking place during their monthly visit.
- This monitoring will be included in the current QAPI being done in the kitchen and reported in the QA meeting.
Penalty
Resources
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