Deficient Food Storage, Preparation, and Service Practices Identified in Kitchen
Penalty
Summary
Surveyors identified multiple failures in the facility's kitchen related to food storage, preparation, and service. During an initial tour, several dry storage items such as butterscotch pudding powder, cherry gelatin powder, citrus gelatin powder, and dry potato pearls were found opened and not sealed. In the freezer, a drinking glass containing an unidentified frozen liquid was not labeled or dated. In the refrigerators, various food items including cooked sausage, eggs, meat sauce, soups, pimento cheese, sliced ham, and grated cheese were either not dated, improperly labeled, or stored beyond the facility's 72-hour policy for leftovers. Additionally, personal food items were found stored in one of the kitchen refrigerators, contrary to facility policy. Further observations revealed that the facility did not consistently check or record food temperatures prior to serving. Lunch items on the steam table, such as fortified soup and white gravy, were not covered, not temped, and appeared dried out, indicating improper holding practices. Chicken strips and fries were also not temperature-checked before service. During lunch service, a staff member dropped a hot mitten on the floor, picked it up, and used it to handle food, and another staff member touched a baked potato with a bare hand while preparing it, both actions violating food safety protocols. Interviews with dietary staff and the Dietary Manager confirmed a lack of knowledge and adherence to proper procedures, including the correct dishwasher temperatures and food labeling requirements. The dishwasher was observed operating below the manufacturer's recommended temperature for several cycles. Facility policy and federal food code require proper labeling, dating, and storage of food, as well as discarding leftovers after 72 hours, but these standards were not consistently met during the survey.