LAC 48:I.9841. Sanitary Conditions

A. All food shall be procured, stored, prepared, distributed and served under sanitary conditions to prevent food borne illness. This includes keeping all readily perishable food and drinks according to the LAC Title 51, Public HealthSanitary Code. B. Refrigerator temperatures shall be maintained according to the LAC Title 51, Public HealthSanitary Code. C. Hot foods shall leave the kitchen or steam table according to the LAC Title 51, Public HealthSanitary Code. D. In room delivery temperatures shall be maintained according to the LAC Title 51, Public HealthSanitary Code. E. Food shall be transported to residents' rooms in a manner that protects it from contamination while maintaining required temperatures. F. Refrigerated food which has been opened from its original package shall be covered, labeled and dated. G. All food shall be procured from sources that comply with all laws and regulations related to food and food labeling. H. Food shall be in sound condition, free from spoilage, filth or other contamination and shall be safe for human consumption. I. All equipment and utensils used in the preparation and serving of food shall be properly cleansed, sanitized and stored. This includes: 1. maintaining a water temperature in dishwashing machines at 140 degrees Fahrenheit during the wash cycle (or according to the manufacturer's specifications or instructions) and 180 degrees Fahrenheit for the final rinse; 2. maintaining water temperature in low temperature machines at 120 degrees Fahrenheit (or according to the manufacturer's specification or instructions) with a minimum of 50 ppm (parts per million) of hypochlorite (household bleach) on dish surfaces; or 3. maintaining a wash water temperature of 75 degrees Fahrenheit, for manual washing in a three-compartment sink, with a minimum of 25 ppm of hypochlorite or equivalent, or a minimum of 12.5 ppm of iodine in the final rinse water; or a hot water immersion at 170 degrees Fahrenheit for at least 30 seconds shall be maintained. J. Dietary staff shall not store personal items within the food preparation and storage areas. K. A commercial kitchen in a nursing facility shall not be used for resident dining. L. Dietary staff shall use good hygienic practices. M. Dietary employees engaged in the handling, preparation and serving of food shall use effective hair restraints to prevent the contamination of food or food-contact surfaces. N. Staff with communicable diseases or infected skin lesions shall not have contact with food if that contact will transmit the disease. O. There shall be no use of tobacco products in the dietary department. P. Toxic items such as insecticides, detergents, polishes and the like shall be properly stored, labeled and used. Q. Garbage and refuse shall be kept in durable, easily cleanable, insect and rodent-proof containers that do not leak and do not absorb liquids. Containers used in food preparation and utensil washing areas shall be kept covered when meal preparation is completed and when full. R. All ice intended for human consumption shall be free of visible trash and sediment. 1. Ice used for cooling stored food and food containers shall not be used for human consumption. 2. Ice stored in machines outside the kitchen shall be protected from contamination. 3. Ice scoops shall be stored in a manner so as to protect them from becoming soiled or contaminated between usage.