Deficient Food Storage, Labeling, and Dating Practices in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding the storage, labeling, and dating of food items. Food was found stored directly on the floor in the dry pantry, including boxes of canned goods, chips, coffee, and vegetables, none of which were dated. In the large freezer, several plastic bags containing various foods such as hamburger patties, chicken tender strips, sausage patties, onions, peppers, and French fries were not labeled or dated. The white freezer contained bags of unknown meat that were also not labeled or dated, and there was evidence of a melted and refrozen substance at the bottom of the freezer. In the refrigerator/cooler, a metal container of chicken noodle soup and a bag of sandwiches with resident names were not labeled or dated, nor was a partial bag of biscuits. Interviews with dietary staff and management confirmed that facility policy requires all food items to be labeled and dated when placed in storage, and that food should not be stored on the floor. Staff acknowledged that failure to label and date food could result in serving expired or spoiled food to residents, potentially causing illness. Staff also reported that the kitchen was short-staffed, the dishwasher was out of order, and that these factors contributed to the lapses in proper food storage and labeling. The dietary manager and administrator both stated that they expected staff to follow established policies for food storage, labeling, and dating, regardless of staffing or equipment issues. Record review of facility policies confirmed the requirement for all foods to be stored off the floor, covered, labeled, and dated, with special attention to items belonging to residents. The policies also emphasized the importance of safe food handling practices to prevent foodborne illness. Despite these policies, the observed deficiencies in food storage, labeling, and dating were not addressed at the time of the survey, as confirmed by staff interviews and direct observation.