Deficient Food Storage, Staff Hygiene, and Sanitation Documentation
Penalty
Summary
The facility failed to ensure proper food storage, timely discarding of expired food, and adherence to professional standards in food handling and sanitation. Observations in the walk-in cooler revealed multiple expired food items, including hoisin sauce, cooked peppers, cooked rice, and shredded cheese, as well as a beef base container without a remove-by date. Staff confirmed the presence of these outdated items during inspection. Additionally, staff were observed working in the kitchen and on the tray line without appropriate hair or beard restraints, despite facility policy requiring such measures for all food handlers. Some staff stated that beard restraints were only necessary for longer beards, which contradicted the stated expectations of the Dining Director. The facility also failed to maintain proper documentation of dishwasher sanitization. A review of the dishwasher temperature log showed no entries for the current year, and staff were uncertain about who was responsible for recording the temperatures. The Director of Facility Services confirmed that the dishwasher was heat-sanitizing but acknowledged that the required temperature checks and recordings were not being performed. These lapses in food safety and sanitation practices placed residents at risk for cross-contamination and food-borne illnesses.