Improper Food Storage and Equipment Cleaning in Dietary Services
Penalty
Summary
Surveyors observed multiple failures in the facility's food service operations. Three steam table pans were found stored while still wet, with one pan containing food residue, in the ready-to-use area. Additionally, both a food processor and a blender were stored with their lids on, wet, and with food residue inside. The Dietary Supervisor confirmed during interviews that these items were expected to be clean and air-dried before storage, and acknowledged that improper washing and drying could lead to foodborne illness. Review of the facility's dishwashing policy and the FDA Food Code confirmed that all dishes and equipment should be properly sanitized, free of food residue, and air-dried before storage. Further observations revealed that the dry storage area floor contained food packets, a piece of plastic wrap, and paper debris. The Dietary Supervisor confirmed that the floor needed to be swept. According to the FDA Food Code, food must be stored in a clean, dry location, protected from contamination. These findings demonstrate that the facility did not consistently follow professional standards for food storage, preparation, and cleanliness, as required by both facility policy and federal regulations.