Deficient Food Storage, Labeling, and Sanitation Practices Identified in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding the storage, labeling, and cleanliness of food and equipment. Opened food items such as parmesan cheese, roast beef, lemon juice, and tamales were found in various refrigerators and freezers without required labels or open dates. Some items, including parsley and jelly, were expired and had not been discarded. Additionally, certain food items were labeled with incorrect dates, making it unclear when they were opened or if they were still safe for consumption. During the inspection, it was also noted that the dry storage area lacked a designated and labeled area for dented cans, contrary to facility policy. The kitchen mixer and food processor were found to be unclean, with visible residue and debris, indicating they had not been properly washed after use. The juice dispenser nozzle was observed with an orange residue, and upon wiping, it was found to be unclean, despite staff initially stating it was a permanent stain. The facility did not have a policy specifying how often the juice nozzles should be cleaned. Review of the facility's policies and procedures confirmed requirements for labeling and dating foods, proper rotation and disposal of expired items, separation and labeling of dented cans, and cleaning of kitchen equipment after each use. The observed practices did not align with these policies, resulting in deficiencies related to food safety and sanitation standards.