Failure to Maintain Sanitary Food Storage and Equipment
Penalty
Summary
Surveyors observed multiple instances of improper food storage and unsanitary kitchen conditions during a tour of the facility's kitchen. Specifically, the stand-up freezer contained BBQ ribs and frozen vegetables that were open to air and undated. The refrigerator held salad, cottage cheese, sour cream, and cream that were opened but not dated or covered. In the dry storage area, a freezer contained frozen peas that were also open to air. Additionally, a cutting board in the kitchen was found to have deep grooves and scratches, making it difficult to clean and sanitize properly. Interviews with the Dietary Manager and Administrative Staff confirmed that facility policy required all food items to be labeled, dated, and covered or stored in airtight containers, and that kitchen equipment should have cleanable surfaces without damage. The staff acknowledged that the observed practices did not meet these standards, as food was not properly labeled, dated, or covered, and damaged equipment was in use. These failures resulted in unsanitary conditions for food storage and preparation.