Deficiencies in Food Storage, Labeling, and Dish Sanitization Practices
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's food service operations, including failure to monitor and record cool down temperatures for prepared meats, lack of labeling on opened food items in both refrigerators and dry storage, and improper use of dish machine sanitizing test strips. Observations revealed that opened hot dog buns were left undated and unsealed on a kitchen counter, and several opened, undated food items such as liquid eggs, onion, shredded cheese, and a bottle of soda not belonging to a resident were found in the refrigerator. The Dietary Manager confirmed these items should have been dated and that the soda should not have been stored there. Further, the kitchen staff were not using a cool down log for meals cooked ahead of time, as confirmed by the Dietary Manager when a pork loin was being prepared for a future meal. Additionally, the Dietary Manager was observed using incorrect quaternary test strips instead of the required 160 EF sanitizer test strips to check the dish machine, and admitted to not knowing which test strips to use or having the correct ones available. These failures were found to be contrary to the facility's own policies and have the potential to affect all 69 residents residing in the facility.