Improper Food Storage, Labeling, and Equipment Handling in Kitchen
Penalty
Summary
Surveyors observed multiple failures in food storage, preparation, and service within the facility's kitchen. During a tour, opened and undated food items such as milk, liquid eggs, sour cream, salad dressings, and maple syrup were found in the reach-in refrigerator. Additionally, several containers and glasses with various colored liquids and a bowl with a pink substance were opened, undated, and unlabeled. The registered dietician confirmed these findings and acknowledged that all food items should be properly dated and labeled according to facility policy. The facility's policy also specifies use-by dates for refrigerated items, which were not adhered to in these instances. Further observations revealed that plastic containers above the food preparation area contained rigatoni noodles, lentils, rice, brown sugar, polenta, and panko breadcrumbs, all of which were unlabeled and undated. The registered dietician confirmed that these items should have been labeled and dated upon placement in the containers. Additionally, 13 metal pans were found stacked while still wet, contrary to FDA Food Code requirements that equipment and utensils be air-dried before storage. These deficiencies were confirmed by the registered dietician and were not in accordance with professional standards or the facility's own policies.