Deficient Food Storage, Preparation, and Sanitation Practices
Penalty
Summary
Surveyors observed multiple failures in food storage, preparation, and sanitation practices within the facility's kitchen and nourishment rooms. Expired foods, such as vanilla yogurt and picante sauce, were found in refrigerators, with staff acknowledging that these items were past their use-by dates. Additionally, containers of vanilla and molasses stored under the prep counter were visibly soiled with residue and described as unacceptable by the Dietary Manager. In the nourishment room, several resident food items, including salad, sour cream, pudding, orange juice, and supplement containers, were found without proper labeling or dating, and some were uncovered or outdated. Food preparation equipment and utensils were not properly cleaned or stored. The hand crank can opener had a brown sticky substance on the blade, and the Dietary Manager admitted it had not been cleaned as required. Quarter steamtable pans were stacked while still wet, which the Dietary Manager recognized could promote bacterial growth. Utensil bins contained serving scoops, measuring cups, and other utensils with visible dried food particles, and the bins themselves had crumbs and debris. Knives on the clean rack were found lying in bits of paper and food debris. Several pieces of equipment, including the microwave, mixer, and meat slicer, were observed with dried food remnants, indicating inadequate cleaning after use. Sanitizing procedures were also deficient. The three-compartment sink, intended for sanitizing utensils and equipment, was found to contain no sanitizer in the designated compartment, and the Dietary Manager was unsure if it had been filled correctly or if the system was functioning. These findings demonstrate a failure to follow professional standards for food safety, as outlined in the FDA Food Code, and have the potential to affect all residents receiving food services in the facility.