Deficient Food Storage, Labeling, and Sanitation Practices in Dietary Services
Penalty
Summary
Surveyors observed multiple deficiencies in food storage, labeling, and handling practices within the facility's kitchen. Several food and drink items, including tomato juice, soy milk, grape juice, white milk, chocolate milk, and orange juice, were found open and not dated. Additionally, containers of apricots, ham salad, and mixed berries were stored past their recommended discard dates. Staff interviews confirmed a lack of understanding regarding proper labeling and discard timelines, with one staff member incorrectly stating that food items remained good for three days after opening. The Certified Dietary Manager (CDM) verified that these items should have been discarded and that all opened food should be labeled and dated according to facility policy. Further observations revealed lapses in personal hygiene and food handling procedures. A male dietary aide with a beard was not wearing a beard net, contrary to facility policy, and reported he was unaware of the requirement. Staff preparing and serving food were seen wearing gloves for multiple tasks without changing them or performing hand hygiene between tasks, including handling utensils, food containers, and food items. On several occasions, staff donned new gloves without washing their hands, and used gloved fingers to handle food directly. The CDM confirmed that gloves should be used for a single task and changed to prevent cross-contamination, and that hand hygiene is required after glove removal.