Failure to Label and Date Opened Frozen Food Products
Penalty
Summary
The facility failed to store food in accordance with professional standards for food service safety by not labeling and dating food product bags after opening them for use. During an observation in the kitchen's second freezer, open and unlabeled packages of frozen fried eggs, soy chicken patties, and soy beef patties were found. The Food Service Supervisor confirmed that these bags had been previously opened and that there was no apparent label present on any of the packages. A review of the facility's policy titled 'Labeling and Dating of Foods' indicated that newly opened food items are required to be closed and labeled with an open date and a use-by date according to guidelines. The Food Service Supervisor acknowledged that, per facility policy, products are to be labeled with an open date once the packaging is opened for use. The failure to follow this procedure was directly observed and confirmed during the survey.
Plan Of Correction
The facility recognizes the importance of storing, labeling, and dating food products in accordance with professional standards. The facility shall continue to store, label, and date food products in accordance with professional standards. The facility's Food Service Supervisor will begin utilizing a freezer-proof storage bag that works well with our permanent markers with no smearing. The Food Service Supervisor ordered for delivery on Friday, 6/13/2025. The facility will continue to utilize these to prevent labeling and dating issues in the freezer. Food Service Supervisor and the facility's Registered Dietitian have not seen any "smearing" or "smudging." The RD will include labeling, storing, and dating of food products in the freezer in the monthly audit. Further issues regarding storing, labeling, and dating of food products in accordance with professional standards will be received by the Food Service Supervisor or Registered Dietitian during the QA process and brought to the QAPI Committee for review at least quarterly, or more frequently if an issue is identified. The Food Service Supervisor, Registered Dietician, dietary staff, and Administrator shall be responsible for monitoring ongoing compliance. This page purposefully left blank.