Improper Food Storage and Temperature Control in Kitchen
Penalty
Summary
Surveyors identified multiple failures in food safety practices within the facility's kitchen, specifically related to the storage, preparation, and serving of food. Observations revealed that prepared foods, such as individual servings of chocolate pudding and uncooked pizzas, were stored uncovered in the walk-in cooler, leaving them exposed to air. Additionally, a ready-to-eat salad was stored on the bottom shelf directly underneath a cardboard box of raw bacon strips, which had water on top, creating a risk for cross-contamination. The salad was later served to residents during a meal service. Staff interviews confirmed that the salad had been prepared that day and would be served, and both staff and management acknowledged the improper storage and potential for cross-contamination. Further deficiencies were noted in the handling of potentially hazardous foods (PHF/TCS), specifically egg salad sandwiches and bowls prepared with hard-boiled eggs and mayonnaise. These items were prepared in advance, stored in the walk-in cooler, and served to residents during meal service. Temperature checks conducted by the regional dietitian revealed that the egg salad items were held at temperatures ranging from 50.4 to 53.4 degrees Fahrenheit, which is above the required maximum of 41 degrees Fahrenheit for safe cold holding of PHF/TCS foods. There was no documentation of food temperatures being taken prior to meal service to ensure compliance with food safety standards. Review of facility policies confirmed that raw meats and eggs should not be stored above ready-to-eat foods and that PHF/TCS foods must be cooled and held at or below 41 degrees Fahrenheit. The posted Safe Refrigerator Storage chart in the walk-in cooler was not followed, as evidenced by the improper storage of raw and ready-to-eat foods. Staff and management interviews consistently acknowledged the observed deficiencies and agreed that the practices did not meet the facility's own policies or professional standards for food safety.