Improper Food Storage and Unsafe Temperature Probe Practices Identified
Penalty
Summary
Surveyors observed that the facility failed to ensure proper food storage and handling practices in accordance with professional standards. During a kitchen tour, several opened food items in the walk-in cooler, including sliced tomatoes, repackaged sour cream, shredded cheese, salads, and pre-poured juice, were found to be covered but not labeled or dated with an opened or use-by date. The Dietary Manager confirmed that the expectation was for all opened or prepared foods to be labeled and dated, but this was not done, resulting in the disposal of potentially hazardous foods. Additionally, during food temperature checks, the Head of the kitchen was seen cleaning the thermometer probe with isopropyl alcohol wipes and immediately inserting it into food items without allowing it to air dry as required by FDA Food Code. The Head of the kitchen admitted to not being aware of the need to let the probe air dry between uses and was unsure of when she was last trained on this procedure. These practices were observed to have the potential to affect all residents in the facility.