Deficient Food Storage, Preparation, and Sanitation Practices
Penalty
Summary
Surveyors observed multiple failures in food storage, preparation, and service within the facility's main kitchen and a kitchenette. Dietary aides were seen plating food without wearing required beard restraints, contrary to facility policy. Additionally, a dietary aide was cooking fish fillets on a stove grill directly adjacent to an open, uncovered, and full industrial-sized garbage can. These actions were acknowledged by the Director of Food Services as violations of established procedures for maintaining sanitary conditions during food preparation and service. Further inspection of the dry storage, refrigerator, and freezer areas revealed several opened and undated food items, including various types of pasta, rice, fish fillets, broccoli, and orange juice. The Director of Food Services confirmed that all opened food items should have been labeled with the date they were opened, as per facility policy. The ice cream freezers were found to be missing thermometers, despite temperature logs being maintained, and the Director of Food Services could not explain how temperatures were recorded without thermometers present. In the kitchenette of the main dining room, the refrigerator/freezer unit was found to be soiled, malodorous, and contained expired and unlabeled food items, including milk cartons, eggnog, pitchers, and a bottle with an unknown liquid. The microwave and coffee maker were also dirty, and the floor was stained and littered with debris. The temperature log for the refrigerator/freezer was missing, and staff interviews revealed inconsistent practices regarding temperature monitoring and responsibility for maintaining cleanliness and food safety in the kitchenette.