Deficient Food Storage, Labeling, and Hand Hygiene in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food storage, labeling, and staff hand hygiene. The Dietary Manager (DM) was seen entering the kitchen from the dining room on two occasions without performing hand hygiene, and on one occasion, handed a scoop to the cook before washing his hands. In the refrigerator, a container of ham was found out of its original packaging without any labeling to indicate the item description, open date, or use-by date. Additionally, an open carton of thickened milk was found with an open date that exceeded the manufacturer's recommended discard period, as the instructions specified discarding within four days of opening. Interviews with the DM and Dietician confirmed that the facility's expectations and policies required proper labeling of food items, adherence to manufacturer discard dates, and hand hygiene upon entering the kitchen. The DM acknowledged responsibility for monitoring these practices and attributed the failures to staff being sidetracked and recent staff turnover. The Dietician also cited lack of proper training and turnover in dietary management as contributing factors. Review of facility policies corroborated the requirements for food labeling, discard dates, and hand washing upon re-entry into the kitchen.