Deficient Food Storage, Sanitation, and Handling Practices Identified
Penalty
Summary
Surveyors observed multiple failures in safe food storage, preparation, and sanitation practices within the facility's kitchen. During an initial tour, a partially uncovered leftover chocolate cake was found on a cookie tray in the dry goods storage area. In the walk-in refrigerator, a gallon of 2% milk was present with a date that had already passed, and the Dietary Manager initially believed milk was good for three days past the expiration date. An 18-quart container of shredded yellow cheese was also found with a date from nearly a month prior, and the Dietary Manager disposed of it upon discovery. Additionally, the inside of a microwave was noted to have dried tan residue, indicating it had not been properly cleaned. During a subsequent observation of the noon meal process, the microwave still contained dried residue. While preparing pureed and mechanical soft diets, a dietary staff member used different spatulas for each food item but placed them directly on the countertop without a barrier after checking food consistency. Interviews with dietary staff revealed inconsistent practices regarding checking for expired food and cleaning responsibilities. The Dietary Manager later confirmed that milk should be discarded by the expiration date and noted that a significant quantity of milk had to be thrown away due to improper rotation. The night staff was identified as responsible for nightly checks of refrigerated items for outdated food.