Failure to Store and Label Food According to Professional Standards
Penalty
Summary
The facility failed to store, label, and manage food in accordance with professional standards and its own policies. Surveyors observed multiple instances in the main kitchen and unit kitchenettes where food items were not dated, including opened thickened apple juice, whipped cream in a piping bag, pastries, and various containers of food and supplements. Additionally, food brought in by families was not consistently labeled with resident names, contents, or dates, and perishable items were not always discarded within the required three-day period. These lapses were confirmed by interviews with the executive chef, registered dietitian, and unit managers, who acknowledged that all food should be labeled and dated, and undated food should be discarded. Further deficiencies were noted in the storage and handling of food items. Surveyors found several dented cans of food in the dry storage area that were not labeled "do not use" or set aside as required by facility policy. There was also evidence of environmental contamination risks, such as a bug-trapping device leaking liquid above a container of oatmeal, and food items like coffee ice cream and cooking wine stored directly on the floor. Mold-like growth was observed on shelving in the walk-in refrigerator, with food stored on and below these shelves. Produce showing significant signs of decomposition, such as cabbage and herbs, was not discarded in a timely manner. The facility's own policies require that all food be covered, labeled, and dated when returned to storage, and that dented cans be removed from storage and labeled appropriately. Staff interviews confirmed awareness of these requirements, but observations indicated that these procedures were not consistently followed. The failure to adhere to food storage, labeling, and safety protocols resulted in the cited deficiencies.