Deficient Food Storage, Labeling, and Cross-Contamination Prevention in Dietary Services
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's food storage, preparation, and handling practices during observations in the kitchen, walk-in refrigerator, and dry storage areas. Several food items, including chicken salad, cherry tomatoes, liquid eggs, and green bell peppers, were found without proper date labeling. Some of these items, such as the tomatoes and bell peppers, were visibly spoiled, with discoloration, wrinkling, and the presence of whitish-gray matter. Additionally, raw bacon was stored on a shelf above produce, contrary to policy, increasing the risk of cross-contamination. Ground beef was found partially unsealed and exposed to air, and several dry goods, such as spaghetti noodles and fish-shaped crackers, were not properly sealed. Brown sugar was found open and stored directly on the floor, violating storage policies. During meal service, improper cleaning and sanitizing of food thermometers was observed. A dietary staff member used a paper towel to clean the thermometer probe between checking different foods, and the body of the thermometer made contact with the food. Alcohol wipes, which are the approved method for sanitizing the probe, were not used because they were unavailable at the time. The dietary manager confirmed that the correct process is to use alcohol wipes or a sanitizing solution and acknowledged that the observed practice did not meet facility standards for preventing cross-contamination. Interviews with dietary staff and the dietary manager confirmed that facility policies require all food items to be dated upon receipt and opening, stored according to the first-in, first-out (FIFO) method, and sealed to prevent contamination and pest infestation. The dietary manager also stated that spoiled or withered produce should be discarded. The observed failures to follow these policies resulted in multiple instances of improper food storage, lack of date marking, and inadequate sanitization practices, all of which contributed to the cited deficiency.