Deficiencies in Food Storage, Labeling, and Kitchen Sanitation
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen related to food storage, preparation, and sanitation. An opened box of frozen fish was found in the freezer without a use by date, and two opened cereals in the dry pantry were not labeled with open or use by dates. The Dietary Manager confirmed that these items should have been labeled according to facility policy, which requires all food items in storage to be labeled and dated. Additionally, facility guidelines specify that ready-to-eat cereals can be stored for two months after opening, but the lack of labeling made it impossible to determine compliance. Further observations revealed that a metal container was stored while still wet, which was confirmed by the Registered Dietician, who stated that containers must be dry when stacked. During food preparation, a dietary aide placed a metal container in a wet food preparation sink and poured pureed meat into it, rather than using a dry container and scooping the food as per best practice. The Dietary Director acknowledged that the preferred method is to scoop pureed food into a container rather than placing the container in the sink. These actions were not in accordance with the facility's policies and procedures for food preparation and sanitation.