Improper Food Storage and Labeling in Kitchen Refrigerator
Penalty
Summary
Surveyors observed multiple failures in food storage and labeling practices within the facility's main kitchen walk-in refrigerator. Items such as whipped cream, coleslaw, chopped spinach, turkey sandwiches, soups, roasted red peppers, chopped lettuce, sliced tomatoes, cilantro, shredded carrots, frozen meat, shredded lettuce, cinnamon rolls, bacon, and sausage were found either undated, improperly covered, or exposed. Several items were past their use-by or best-by dates, and some displayed visible signs of spoilage, such as brown discoloration, sogginess, limpness, and dried-out or exposed surfaces. The facility's own policy requires all foods stored in the refrigerator or freezer to be covered, labeled, and dated, with refrigerated foods monitored to ensure use by their expiration dates. The FDA Food Code also mandates date marking for ready-to-eat, time/temperature control for safety foods, and proper storage to prevent contamination. Despite these requirements, surveyors repeatedly found food items that were not labeled with open or use-by dates, not stored in their original containers, and not covered to prevent contamination. Some items, such as whipped cream pouches and exposed meats, were left uncovered, increasing the risk of cross-contamination. During interviews, the Food Service Manager confirmed that these practices did not align with facility policy or professional standards. The manager acknowledged that prepared foods should be stored in manufacturers' containers, labeled with open dates, and covered to prevent contamination. The manager also stated that all foods must be rotated and used or discarded by their expiration dates, and that exposed meats and other items should be kept covered. These lapses in food safety and sanitation practices created the potential for the spread of foodborne illness among residents, who are considered high risk.