Failure to Label and Discard Food Items According to Policy
Penalty
Summary
Surveyors observed multiple instances where food items stored in the facility's kitchen refrigerator and freezer were not labeled with required open or use-by dates. Items such as cooked chicken, sliced ham, turkey, ground beef, chicken salad, diced pears, cut honey dew, salsa sauce, peeled garlic, tomato sauce, and margarine were found in the walk-in refrigerator without use-by dates. Additionally, three bags of corn tortillas were found with a use-by date that had already passed. In the freezer, several packages of frozen fish, chicken thighs, chicken strips, mixed vegetables, and peas were missing open or use-by dates, or only had delivery dates. These observations were made during a walkthrough with the Dietary Supervisor, who confirmed that facility policy requires all food removed from original packaging to be labeled with open and use-by dates, and that expired food should be discarded. Interviews with the Dietary Supervisor and the Administrator confirmed the importance of proper food labeling and discarding expired foods to prevent foodborne illness. A review of the facility's policy and procedure on food receiving and storage indicated that all food stored in the refrigerator or freezer must be covered, labeled, and dated with a use-by date. The failure to follow these procedures was directly observed and acknowledged by facility staff during the survey.
Plan Of Correction
Immediate Corrective Action Undated food items were immediately discarded by Kitchen Supervisor 06/09/25. Corrective Actions for Others Affected On 6/09/25, the kitchen supervisor conducted a thorough inspection and all food items were labeled properly and found no other residents affected by the deficient practice. Measures Taken to Prevent Reoccurrence On 7/01/25, the Dietary Supervisor implemented a strict policy requiring all food items to be clearly labeled with a use-by date. Starting 7/01/25, the Dietary Supervisor will conduct regular audits of food inventory to ensure compliance with labeling requirements. Dietician Consultant conducted an in-service on food storage practices on 06/18/25 with all kitchen staff to reiterate the importance of checking use-by dates when restocking the storages; notify all staff the importance of labeling and checking food for spoilages. Beginning 7/01/25, the Dietary Supervisor implemented a log for regularly checking and updating use-by dates. Performance Monitoring to Sustain Solutions 1. Beginning 7/01/25, the Dietary Supervisor will conduct random spot checks weekly to ensure standards are maintained continuously (to be submitted and documented for monthly QAPI meetings) for 3 months. F 812