Deficient Food Storage and Unsafe Food Handling Practices
Penalty
Summary
Surveyors identified multiple failures in food storage and service practices within the facility's kitchen. During an initial tour, foods in the walk-in refrigerator, freezer, and dry storage were found not labeled or dated, including heads of lettuce, mixed peppers, and a case of whole tomatoes left open on the bottom shelf. Various frozen and dry food items were also observed out of their cases and not dated. These practices were not in accordance with the facility's own policy, which requires all foods to be labeled, dated, and rotated using the first-in, first-out (FIFO) method to ensure freshness and prevent bacterial growth. Further observations during the supper meal tray line revealed improper use of food thermometers, as the Dietary Manager was seen pushing thermometers through plastic wrap covering the food on the steam table, which caused the plastic to melt and posed a risk of cross contamination. Additionally, a Dietary Aide was observed using utility carts with wet top shelves to transport food trays, placing trays directly onto the wet surfaces. Interviews with staff, including the Dietary Manager and DON, confirmed that these actions were not in line with best practices or facility policy, and that proper procedures were not followed to ensure safe food handling and service.