Deficient Food Storage and Sanitation Practices in Kitchen
Penalty
Summary
Facility staff failed to store and prepare food in a sanitary manner in the main kitchen. During an inspection of the kitchen, surveyors observed four 8-quart containers of dry cereal not in their original packaging and lacking labels indicating the date opened or a discard date. Additionally, two partially used packages of gravy mix and an opened package of corn meal were found without date labels. Eighty-four cartons of whole milk were stored in the walk-in refrigerator with expiration dates that had passed. The 3-compartment sink was in use with pots and pans soaking, but the sanitizer concentration was measured at 100 ppm, below the facility's policy requirement of 200-400 ppm, and there was no supply of sanitizer connected to the sink pump at the time of observation. Further inspection revealed that prep and service pans identified as ready to use were stored nested and wet, including three 8-quart plastic containers and a large stainless pan with standing water on the rim. The dietary manager confirmed that all food items were supposed to be labeled with the date opened and a discard date, expired milk was to be discarded, and pans were not to be stored nested and wet. Facility policies reviewed documented requirements for proper food labeling, sanitizer concentration, and air drying of pans and dishes before stacking or nesting. These findings were confirmed in interviews with the dietary manager and reviewed with facility leadership.