Improper Food Storage and Inadequate Sanitizer Levels Identified
Penalty
Summary
Surveyors observed that the facility failed to properly store and label food items and did not maintain sanitizing solution at the recommended level. During a kitchen tour, a red sanitation bucket near the three-compartment sink was tested and found to have a sanitizer concentration of 150 ppm, below the required 200 ppm. The Food Service Director confirmed that staff had been using this under-concentrated solution throughout the morning. Additionally, in the storage refrigerator, an opened and undated jar of marble glaze and a container of minced garlic were found, both visibly used. In the storage freezer, an undated and improperly closed bag of fish filets with visible ice crystals was observed. Staff confirmed that food items should be labeled with open and discard dates. The facility's policies require that food be labeled with the date received, the date opened, and the date by which it should be discarded to decrease the risk of foodborne illness. The policy for sanitation buckets specifies that the sanitizer should be mixed to a concentration of 200-400 ppm, as per manufacturer's directions. The Infection Preventionist confirmed that the sanitizer solution should be at the recommended level to effectively kill bacteria. These failures in food storage and sanitization practices had the potential to affect all 29 residents in the facility.