Deficient Food Storage, Labeling, and Sanitation Practices in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food storage, preparation, and sanitation practices. During a tour, it was found that food items stored in two reach-in refrigerators and a walk-in freezer were not properly labeled or dated with a use-by date. Items such as potato salad, pea salad, oatmeal, pureed eggs, and pureed sausage were only marked with a preparation date and lacked identification or use-by dates. Additionally, a vacuum-sealed ground beef package and a bag of beef and bean burritos in the freezer were not properly sealed or labeled, with the burritos also being exposed to air-borne contamination. Further observations revealed improper sanitation and hand hygiene practices during meal preparation. A dietary staff member (DC K) was seen preparing pureed meals without sanitizing the blender between uses, only rinsing it with water in a soiled sink without soap or sanitizer. The staff member also failed to change gloves or wash hands after touching potentially contaminated surfaces, such as the sink, before returning to food preparation. These actions were contrary to the facility's own policies, which require thorough cleaning and sanitizing of equipment and proper hand hygiene to prevent cross-contamination. Interviews with dietary staff and management confirmed that use-by dates were not being used, as staff were trained to discard items after three days rather than label them. Management acknowledged that items should be labeled with preparation and use-by dates, and that all food should be properly sealed to prevent contamination. Policies reviewed by surveyors outlined clear requirements for handwashing, equipment sanitation, and date marking, all of which were not followed as observed during the survey.