Deficient Food Storage, Labeling, and Sanitation Practices in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food storage, labeling, and sanitation practices. During a kitchen tour, a dietary aide identified several food items, including tomato soup and stewed prunes, that were not disposed of by their expiration dates. Additionally, various produce items such as mixed grapes, oranges, apples, carrots, purple cabbage, and leafy lettuce were found without proper labeling of received or expiration dates. Other items, such as grated Parmesan cheese and sliced deli meat, were missing required opened and expired dates. A frozen pepperoni bag was also incorrectly labeled with an expiration date. Further observations revealed improper storage practices, such as sliced cheeses being mixed with avocados and grapes in a single bin, which the dietary aide acknowledged should not occur due to contamination risks. A bin of thickener powder was found in the dry storage room without a product name, opened date, or expiration date, and was not stored in its original packaging as required. One of three plate warmer machines was found to have dried food debris, indicating it had not been cleaned as per facility policy. Interviews with the dietary director confirmed that staff are expected to inspect, label, and date all food items upon receipt and opening, and to store produce separately to prevent cross-contamination. The director also stated that opened food items should be discarded after three days and that equipment should be kept clean and in optimal working condition. Facility policies reviewed by surveyors supported these expectations, indicating that the observed practices were not in compliance with established procedures.