Deficient Food Storage, Preparation, and Sanitation Practices in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food storage, labeling, preparation, and sanitation practices affecting all residents. Improper storage and labeling of food items were noted, including cooked pork roast and prepared tuna stored in the refrigerator without adherence to the facility's policy of using refrigerated leftovers within 72 hours. The cool down method for prepared foods was not properly followed, and several food items were found with expiration dates. Dietary staff did not consistently follow the correct thawing process for large pork roasts, and there was a lack of proper labeling and dating of defrosting meat as required by facility policy. Additionally, the kitchen environment was found to be unsanitary, with dirty stove tops, floors, and large silver pans observed during the inspection. Dietary staff and supervisors acknowledged that these practices did not meet professional standards and could result in unsafe food for residents. The facility's own policies on thawing meats and handling leftovers were not followed, as confirmed by staff interviews and record reviews.