F371

Depending on who you ask, anywhere from 1/3 to 1/2 of nursing homes are cited with a F371 tag in a year. F371 requires that kitchens be clean and sanitary. One way to verify that the conditions of F371 are being met is to have the dietary manager to conduct a weekly audit. The easiest way to do this is to make a list of all potential violations and have the manager to circle them as they occur. The possible violations are:

ANYTHING STORED ON FLOOR

DENTED OR SWOLLEN CANS NOT STORED SEPERATELY

INSECTS OR DROPPINGS

STREAKS ON WALLS ALONG SHELVES

LACK OF FIRST IN, FIRST OUT ROTATION

OPENED FOOD THAT IS UNSEALED AND/OR UNDATED

BULK FOODS IN CRACKED OR PEST-VULNERABLE CONTAINERS

UNUSUALLY HIGH OR LOW TEMPERATURE IN FOOD STORAGE AREA

REFRIGERATOR TEMPERATURE >41 DEGREES FAREINHEIT

HIGHLY PERISHABLE FOODS USED AFTER THREE DAYS OF BEING OPENED

(This means foods that are animal derived and/or high in protein)

EGGS IN UNBROKEN SHELL USED 4-5 WEEKS AFTER PACK DATE

RAW ANIMAL FOODS LOCATED NEAR OTHER ITEMS

FREEZER TEMPERATURE >0 DEGREES FAREINHEIT

FROST BUILDUP IN FREEZER OR EVIDENCE OF THAWING

SPILLS IN THE DAIRY CASE

DIRTY SHELVES, FLOORS, OR WALLS

CROWDED STORAGE SPACE

HOT FOOD HELD FOR MORE THAN 30 MINUTES BEFORE SERVING

ICE IN CONTACT WITH FOOD

HOT FOODS HELD <135>180 DEGREES

COLD FOODS HELD >41 DEGREES

LACK OF HAND WASHING/SANITIZATION

IMPROPER UTENSIL USE OR LACK OF CLEANING

IMPROPER OR LACK OF CLEANING OF EQUIPMENT AFTER USE

LACK OF COVER DURING TRANSPORTATION

FOODS TRANSPORTED NEAR SHOES OR FLOOR