Deficient Food Storage, Labeling, and Kitchen Maintenance
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's food storage, preparation, and kitchen maintenance practices. During kitchen tours, several refrigerators lacked internal thermometers, and one refrigerator displayed an external temperature of 50°F. Expired food items, such as whole milk and leftover fish, were found in the refrigerators, and some containers lacked proper labeling or use-by dates. Lettuce with brown edges and undated containers were also present. A staff member was seen attempting to use expired milk in food preparation before being stopped. Additionally, prepared drinks and desserts were stored without clear dating, and some items were disposed of only after being identified as expired or undated. The kitchen environment also showed maintenance issues, including dust accumulation on vents, a vent partially detached from the ceiling, and a drip pan under the cooktop with significant food debris and grease buildup. The Dietary Manager acknowledged responsibility for monitoring expiration dates, while the Maintenance Director was responsible for cleaning and repairs. The facility's policies required proper labeling, dating, and preventive maintenance, but these were not consistently followed, as evidenced by the observations and staff interviews.