Deficient Food Storage, Preparation, and Sanitation Practices in Kitchen
Penalty
Summary
The facility failed to adhere to professional standards for food storage, preparation, and sanitation in the kitchen. During an observation, a 5-lb. bag of salad mix was found in the reach-in cooler with approximately 15% of the leaves brown or rotten, despite being labeled with the date it was received and opened. The Food Service Supervisor (FSS) confirmed that the salad mix should have been discarded, and all dietary staff were responsible for proper labeling, dating, and discarding of food items past their use-by dates. In the dry storage room, a 50-lb. bag of pinto beans was observed to be opened and rolled over, but not sealed or placed in a sealed bin or container. The FSS acknowledged that the beans should have been stored in a sealed container to prevent deterioration in food quality and potential contamination from pests. This practice was not in accordance with facility policy and federal food storage guidelines. Additionally, the facility did not properly sanitize the blender used to puree food for residents on modified diets. After use, the blender components were only rinsed in hot water, without the use of soap or sanitizing solution, and were not washed or sanitized in accordance with the manufacturer's instructions or facility policy. The staff member responsible for this task stated she was instructed to rinse with hot water only, and the FSS later confirmed that dietary staff had not been properly trained on correct sanitizing procedures.