Improper Food Storage and Handling Practices
Penalty
Summary
The facility failed to ensure that food was stored and prepared in a manner that prevents foodborne illness, as evidenced by multiple observations and staff interviews. A dietary aide was seen placing a plastic cup that had fallen on the floor back with clean dishes, contrary to facility policy requiring re-washing of dropped items. The same staff member was unaware of the need to check sanitizer levels or dish machine temperatures. In the dry storage area, a dented can of beef ravioli was stored with other cans, and there was no designated area for dented cans. An uncovered, unlabeled, and undated container of white powder (identified as thickener) was found next to the three-compartment sink. In the freezer, uncooked chicken was stored above vegetables and cooked turkey, and bacon was stored above waffles and pancakes, with no specific system for separating uncooked meats from other foods. In the walk-in refrigerator, pasteurized shell eggs were stored above milk, and there were containers of food that were either unlabeled, undated, or both. Food temperatures taken after meal service revealed that ham salad and pureed items were held at temperatures (55°F, 68°F, and 71°F) not consistent with safe food handling standards. The registered dietitian confirmed uncertainty about whether staff were checking food temperatures before serving and acknowledged the improper storage of uncooked animal proteins. Facility policies require proper labeling, dating, covering, and storage of food, as well as re-washing of any dishware that falls on the floor, but these were not followed as observed.