Food Storage and Handling Deficiencies Identified
Penalty
Summary
The facility failed to store and serve food and beverages in accordance with professional standards for food safety in multiple areas, including two of four pantry refrigerators and the kitchen. Observations revealed that cases of food such as oatmeal cream pies, egg noodles, and mayonnaise were stored directly on the floor in dry storage, and some opened food items like rotini and elbow pasta were not date marked. In the walk-in freezer, peas and carrots were not securely closed or date marked, and in the walk-in refrigerator, several open items including shredded lettuce, sliced cheese, ham, and containers of fruit punch and tomato juice were also not date marked. In the nourishment pantries, there were instances of dried spills, expired thickened water, and food items without resident identifiers or date markings, such as chocolate bars and peanut butter and jelly sandwiches. During tray line service, staff members were observed with hair not fully contained in hairnets, and one cook changed gloves after they became soiled but did not perform hand hygiene. Additional issues in the dry storeroom included loose and uncovered cereal and an open container of sugar. Interviews with staff confirmed that these practices did not align with facility policy or professional standards, as food should be stored off the floor, opened items should be date marked, and staff should follow proper hand hygiene and hair restraint protocols.