Deficient Food Storage, Preparation, and Sanitation Practices
Penalty
Summary
Surveyors observed multiple failures in the facility's food storage, preparation, and sanitation practices. An open gallon of milk and a bag of potato chips in the kitchen were found without open date labels. Additionally, a bin of celery and several bags of hotdog buns were observed to be past their expiration dates. Two tubs of chicken were seen thawing in standing water in the sink, rather than under cold running water as required. Dietary staff confirmed that all opened food items should be labeled with an open date, expired food should be discarded, and chicken should be thawed under running cold water to prevent foodborne illness. Further, the sanitation bucket used in the kitchen was found to contain only 10 parts per million (ppm) of quaternary ammonium sanitizer, which is below the required concentration. The dietary supervisor and dietary aides acknowledged that the sanitizer solution should be maintained at 200-400 ppm to ensure proper sanitation and prevent cross contamination. Review of facility policies confirmed the need for proper food labeling, storage, and sanitation practices, as well as adherence to FDA food code standards for food preparation and thawing.