Improper Food Storage Practices in Kitchen
Penalty
Summary
The facility failed to adhere to food safety requirements as evidenced by improper food storage practices in the main kitchen. During an inspection, it was observed that a reach-in refrigerator contained items such as a carton of orange juice and portioned servings of applesauce and mixed fruit, all of which were past their use-by dates. Additionally, a one-gallon container of pickle relish was found without a use-by date, although it should have been discarded after one month according to the facility's guidelines. These observations were confirmed by Employee 3, the dietary manager, who acknowledged the discrepancies in food storage practices. Further inspection revealed that scooping utensils were improperly stored within food containers, specifically in bins containing sugar and a thickener, contrary to the facility's policy. The policy mandates that scoops should not be stored in contact with food products but should be kept in a protected area nearby. Employee 3 confirmed that the staff did not follow this policy. These findings were discussed with the Nursing Home Administrator and the Director of Nursing, highlighting the facility's failure to maintain professional standards for food service safety.
Plan Of Correction
1. Facility cannot retroactively correct. Expired and Improperly Labeled Food Items: - All expired food items (orange juice, applesauce, mixed fruit, and pickle relish) were immediately discarded. Improper Storage of Scooping Utensils: - Sugar and thickener bins were discarded and replaced with properly stored products. 2. Expired and Improperly Labeled Food Items: Kitchen staff re-educated on the facility's Food Storage Guidelines, including proper labeling with "use by" dates and discard dates for perishable items. Daily checks for expired food implemented, with findings logged and reviewed by the Dietary Manager. Improper Storage of Scooping Utensils: Dietary Staff re-trained on proper storage of scooping utensils, ensuring all utensils are stored outside food containers in designated, covered storage areas. 3. Dietary manager will educate dietary staff on: - Proper food storage and labeling policies. - Shelf life and expiration date tracking for all perishable and non-perishable items. - Proper handling and storage of food scoops and utensils. 4. Dietary manager and or designee will conduct Daily kitchen audits to verify compliance with food storage policies. The Dietary Manager and or designee will conduct weekly food inventory checks, ensuring: - All food items are properly labeled and stored. - No expired products remain in storage. Audits will be completed weekly for four weeks then monthly x 2 months. Results of audits will be reviewed in QAPI to determine ongoing monitoring.