Unlabeled Food Storage Deficiency
Penalty
Summary
The facility failed to ensure food was stored in accordance with professional standards for food service safety, as observed during a recertification survey. During an initial tour of the kitchen, a pitcher containing red liquid, identified as tomato juice, was found unlabeled in the dessert refrigerator. The Kitchen Director acknowledged that the pitcher should have been labeled with the date it was opened. Additionally, an opened, unlabeled bottle of Ocean Spray Cranberry Juice was discovered in the dry storage area. The Regional Food Director attributed this oversight to a new employee who had left the facility shortly before the survey team arrived. The facility's policy, titled 'Food from Home,' mandates safe and sanitary storage, handling, and consumption of all foods, including those brought by family and visitors. It also requires all food service workers to adhere to food safety requirements, including labeling and dating food items when opened. Interviews with the Kitchen Director and Regional Food Director confirmed that the unlabeled items were not in compliance with the facility's policy. The deficiency was cited under 10 New York Codes of Rules and Regulations 415.14(h).
Plan Of Correction
Plan of Correction: Approved April 25, 2025 No residents were affected by this deficient practice. The pitcher containing red liquid was immediately removed at the time of survey by the Food Service Director and discarded. The opened, unlabeled bottle of Ocean Spray Cranberry juice was removed at the time of survey by the Regional Food Service Director and discarded. All residents have the potential to be affected by this deficient practice. A facility wide inspection of all food storage areas, including unit nourishment kitchens and food storage areas was conducted to identify any other unlabeled or incorrectly stored food items. The policy for personal food in the work area was reviewed with no modifications needed. The Dietary staff were re-educated on the appropriate labeling and storage of food items as well as the policy on personal food in the work area. An audit tool was created for the Director of Food Service or designee to monitor the storage of food through a weekly inspection of food storage areas observing for proper food storage and to verify that there are no personal food items in the work area. Results of these weekly audits will be shared monthly with the Quality Assurance Performance Improvement committee who will determine the need for monitoring and reporting until compliance is achieved. Any deficient practice identified will be addressed with staff re-education and/or formal disciplinary action. The Food Service Director is responsible for this plan of correction.