Deficient Food Storage, Labeling, and Kitchen Cleanliness
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food storage, preparation, and cleanliness. The commercial can opener had a dark substance around the cutting blades and holder, and the deep fryer contained dark grease with white floating substances, with uncertainty about when the grease was last changed. In the walk-in cooler, several food items were found either expired, undated, or unlabeled, including dairy drinks, sandwich meats, coleslaw, crushed pineapple, cottage cheese, margarine, and other products. Some items were partially exposed or had unknown substances, and all undated and unlabeled items were removed by the cook during the inspection. Interviews with dietary staff and facility leadership confirmed expectations that all food items should be labeled with identification and expiration dates, and that the kitchen should be kept clean. The Dietary Manager was noted to be new to the position and facing challenges, and the Registered Dietitian stated that prepared foods should be discarded after three days if unused. Facility policy requires food storage areas to be maintained in a clean, safe, and sanitary manner, with prepared foods dated and sealed, and daily checks of refrigerator and freezer temperatures.