Deficient Food Storage, Preparation, and Sanitation Practices
Penalty
Summary
The facility failed to ensure that food was stored, prepared, and distributed in accordance with professional standards to prevent foodborne illness. Observations revealed that bulk food containers in the kitchen were not labeled or dated, and scoops were stored directly inside the food, contrary to facility policy. In the walk-in refrigerator, cartons of milk and applesauce were found lying directly on the floor, and pasteurized shell eggs were stored above boxes of nutritional shakes that required freezing. Additionally, saucers stored near the walk-in freezer had visible crumbs and debris, and the dish room floor was covered in food debris. The dishwashing machine was found to be operating without sanitizer, as evidenced by a test strip that did not change color and an empty sanitizer bucket. Interviews with dietary staff confirmed a lack of adherence to proper food storage protocols, including the improper placement of eggs and the failure to keep food off the floor. The dietary manager acknowledged the issues with labeling, storage, and cleaning, and the registered dietitian explained the importance of proper food storage to prevent contamination. The facility's policies require all food containers to be labeled and dated, scoops to be stored outside of food containers, and all foods to be stored off the floor and at appropriate temperatures. These deficiencies had the potential to affect all 108 residents in the facility.