Failure to Properly Label, Store, and Sanitize Food and Equipment
Penalty
Summary
The facility failed to ensure proper food labeling, storage, and disposal practices in the kitchen, as well as correct sanitization of kitchen equipment. During a kitchen tour, the Dietary Supervisor stated that all food items should be labeled with delivery, opened, and use by dates, and that items should be discarded after seven days. However, observations revealed several unlabeled and undated food items, such as a container of boiled eggs and a prepared tuna fish salad, both lacking prepared and use by dates. Additionally, a mechanical soft cold cut salad was found stored past its use by date and had not been discarded as required. Further observations showed improper storage of food items according to manufacturer recommendations. An opened bottle of lemon juice and a container of soy sauce were stored on a spice rack at room temperature, despite manufacturer instructions to refrigerate after opening. These items were also not labeled with opened or use by dates. The Dietary Supervisor acknowledged that these items should have been refrigerated and properly labeled, in accordance with both manufacturer guidelines and facility policy. The facility also failed to follow proper sanitization procedures for kitchen equipment. The cook was observed washing, rinsing, and quickly dipping blender parts into the sanitizing solution for only 2-3 seconds, rather than the required 60 seconds, and then hand drying the items with a towel instead of air drying. The Dietary Supervisor confirmed that the manufacturer's instructions, posted above the three-compartment sink, require full immersion for 60 seconds and air drying. The cook stated he was unaware of the required sanitization time and used a towel to dry the items due to time constraints and limited equipment availability.