Failure to Maintain Food Safety Standards in Dietary Services
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety. Specifically, the ice scoop holder in the main dining room was observed to have orangish-brown sediment in the bottom, and records indicated it had not been cleaned since the last documented date. The Dietary Manager confirmed that kitchen staff were responsible for cleaning the ice scoop holder and acknowledged the presence of sediment when shown. The daily cleaning list provided showed the last cleaning date, with no evidence of more recent cleaning. Additionally, a bag of boiled eggs in the refrigerator was found with only one date and was not disposed of within the required timeframe. The Dietary Manager stated that eggs should be discarded within seven days of opening, and that all kitchen staff were responsible for timely removal of expired food. Interviews with the Dietary Manager, ADON, and Administrator confirmed expectations that kitchen staff should regularly check expiration dates, dispose of outdated foods, and clean the ice scoop holder and ice machine according to facility policy. Facility policies reviewed indicated that food storage areas should be kept clean, all foods in the refrigerator should be labeled and dated, and all equipment and food contact surfaces should be cleaned and sanitized per policy and manufacturer instructions. The failure to follow these procedures was acknowledged by staff and administration during interviews.