Deficient Food Storage and Unsafe Food Handling Practices
Penalty
Summary
The facility failed to ensure proper food storage, preparation, and distribution in accordance with professional standards, as observed during a survey. In the dry storage area, a large bag of rice was found open, unsecured, and undated, contrary to facility policy requiring all items to be secured and dated when opened. In the walk-in refrigerator, a tray with multiple single-serving bowls of green salad was not labeled or dated, despite the Food Service Director stating that salads are served daily and should be labeled and dated. During the lunch meal distribution, a cook sustained a cut on her hand, applied a Band-Aid, and donned gloves after being prompted to wash her hands by the Food Service Director. However, the cook then repeatedly handled food items, utensils, oven doors, tray tickets, and her own clothing with the same pair of gloves, without changing them between tasks. She also handled food directly with gloved hands, touched contaminated surfaces, and used a ladle that had fallen into the macaroni salad to continue serving. The Food Service Director confirmed that these actions did not meet the facility's expectations for proper food handling and sanitation.