Deficiencies in Food Storage, Preparation, and Safety Standards
Penalty
Summary
Surveyors observed multiple failures in the facility's food service operations, including improper use of hairnets by dietary staff, with hair not fully covered as required. Staff acknowledged the importance of proper hair covering to prevent contamination but were seen with hair exposed during food preparation and service. The Dietary Manager confirmed that staff were expected to ensure hair was appropriately covered, but admitted that hairnets sometimes slipped and staff were responsible for checking their coverage. Further observations in the kitchen revealed several food storage and labeling deficiencies. Food items in the refrigerator and freezer were found uncovered, undated, or dated without the year, and some items were past their manufacturer use-by dates. Large containers of dry goods were labeled with only the month and day, lacking the year or an indication of when they were opened. Additionally, a juice dispensing gun was found with visible debris and residue, and metal pans were stacked while still wet, indicating they had not been allowed to air dry properly after cleaning. Temperature control issues were also identified, with a food item on the steam table measured at 130 degrees Fahrenheit, below the required 135 degrees Fahrenheit for hot holding. The Dietary Manager stated that staff were instructed to check food temperatures and reheat items if necessary, but acknowledged the difficulty in measuring thin pork chops. Both the Dietary Manager and Administrator confirmed that facility policy required food to be stored, covered, and dated per guidelines, and that manufacturer use-by dates should be followed, but there was inconsistency in staff understanding and practice regarding date labeling.