Failure to Follow Safe Food Handling, Storage, and Hygiene Practices in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen to adhere to safe food handling and storage practices as outlined in the facility's own policies and professional standards. Specifically, opened boxes of frozen pineapple sherbet and strawberry ice cream in Freezer 2 were marked only with a received date and not labeled with an opened date, contrary to posted signage and policy requirements. In the walk-in refrigerator, a 36-count of white eggs was stored on top of a box of 150 eggs with no indication that the eggs were pasteurized, despite the facility's policy requiring the use of pasteurized eggs for dishes requiring raw or undercooked eggs. The Dietary Supervisor confirmed that pasteurized eggs should be used to prevent foodborne illness, especially given the vulnerability of the elderly population served. Additionally, clean dishware and kitchenware were stored face up and uncovered on shelves and utility carts, rather than being stored upside down or covered as required to prevent contamination. Staff were also observed in the kitchen and dishwashing areas without wearing required hair restraints, with one staff member handling her hair while in the dishwashing station. The Dietary Supervisor acknowledged that hair restraints are mandatory upon entering the kitchen and that the facility provides hairnets at the kitchen door. Review of facility policies confirmed the requirements for labeling opened food, using pasteurized eggs, storing kitchenware in a sanitary manner, and mandatory use of hair restraints in food service areas.