Deficient Food Storage and Dishwashing Practices Identified
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety. During an inspection of the facility's refrigerator and freezer, multiple food items were found to be undated, improperly labeled, and not stored in sealed containers as required by facility policy. Specific observations included a box of bacon in unsealed plastic wrap, sliced lunchmeat leaking juices without a label, loose cabbage heads, chopped lettuce with browning, cubed ham, prepared biscuits, flour tortillas, and partially used bags of buns—all lacking proper dating and/or sealing. In the freezer, a foil pan of lasagna, partially used unsealed eggrolls, and an open bag of frozen corn were also undated and not stored in sealed containers. The Dietary Manager confirmed these items were not in compliance with storage and labeling procedures. Additionally, the facility's high temperature dishwasher did not meet the required temperature standards for safe dishwashing. The wash cycle was observed to reach only 140 degrees Fahrenheit, below the minimum required 150 degrees, and the rinse cycle temperature gauge was stuck at 175 degrees Fahrenheit, failing to reach the required minimum of 180 degrees. The Dietary Manager acknowledged that both the wash and rinse cycles did not meet the necessary temperature requirements for proper sanitation. These deficiencies had the potential to affect all residents receiving meals at the facility on the day of the survey.