Complaint Investigation Report

The pantries were kept locked and were inaccessible to clients. Staff indicated that each day the food necessary to meet the clients’ needs is taken out from the pantries and placed out in the open area where it is accessible to clients. An adequate supply of food to meet the clients’ needs was observed set out on the dining table and on top of the kitchen counters. Three clients were observed making lunch and it appeared the clients had the necessary food ingredients to make lunch as scheduled per the daily menu. Staff were observed assisting in the meal preparation by taking out the food necessary from the pantry and refrigerators for the meal that was being prepared for lunch.

A total of four large refrigerators were observed in the kitchen, of which two were locked and inaccessible to clients. Staff explained that in an effort to ration food supply and to ensure food was available for meal preparation, two of the four refrigerators were kept locked. Each day, the food necessary to fulfill each day's needs was taken out of the locked refrigerators and moved into the two refrigerators that were unlocked and accessible to clients. During interviews, staff indicated that although the refrigerator and the food pantries was restocked twice a week and the procedure was to clean and throw away food remains and food beyond expiration dates, the expired frozen food and shelved items in the pantry were missed. Based on observations and staff interviews there was sufficient evidence to support the allegation.

It was also alleged that licensee did not provide a clean and in good repair refrigerator to accommodate the storage of perishables. August 6, 2021, during a tour of the facility’s kitchen area, one of the two unlocked refrigerators was observed with various food items that were spoiled and/or left-over food remains. The refrigerator was also observed to be messy with food spills and stains that were dried up and stuck to the surface, indicating they had been there for an extended period of time. Although the refrigerator had a broken shelf, the refrigerator temperature was in good working order and there was enough refrigeration space to meet the clients’ needs as the facility had a total of four refrigerators available to accommodate the storage of perishables. Staff indicated that the Daily Facility Safety and Bedroom Checklist included a section specifically dedicated for kitchen and dining room cleaning tasks.