Deficient Food Storage, Labeling, and Sanitation Practices Identified
Penalty
Summary
Surveyors identified multiple failures in the facility's food storage, labeling, temperature monitoring, and sanitation practices. During a kitchen tour, it was observed that refrigerators, freezers, and coolers lacked current temperature logs, with several missing entries on the previous month's logs. Most foods in cold storage were not labeled with open or expiration dates, and some potentially hazardous foods, such as tuna fish, slaw salad dressing, cottage cheese, and bacon, were found with past due expiration dates or no dates at all. Additionally, a box of bacon was found unsealed and open to air, and a container of tuna salad and a jar of slaw salad dressing were not properly dated. The dietary manager acknowledged these issues, stating that outdated perishable foods could cause illness. Further observations revealed that the facility did not maintain proper sanitizing water concentrations in dishwashing areas. Critical control point tests on sanitation buckets used for cleaning dishes and silverware showed results outside the required range, with one bucket testing at 300 ppm (above the 200 ppm standard) and another at 100 ppm (below the standard). Staff confirmed that improper sanitizing concentrations could result in unclean dishes and pose a risk to residents. Facility policies reviewed by surveyors required proper food labeling, storage, temperature monitoring, and sanitation, but these were not followed as observed during the survey.