Deficiencies in Food Storage and Dish Sanitization Procedures
Penalty
Summary
Facility staff failed to ensure proper storage and labeling of frozen food items, as evidenced by an observation of an opened box of okra in the facility's freezer that was not sealed or labeled with an opened date. The facility's policy required that opened boxes of frozen foods be closed, sealed tightly, and dated when opened, but this was not followed. The Dietary Manager confirmed that the bag of okra was not sealed or labeled as required. Additionally, staff did not adhere to the manufacturer's instructions for sanitizing dishware using the 3 compartment sink. The instructions specified that water in the rinse compartment should be at least 110 degrees Fahrenheit, the sanitization compartment at 75 degrees Fahrenheit, and that dishes should be submerged in the sanitization compartment for 45 seconds. However, a cook reported only checking the temperature of the wash compartment and not timing the sanitization soak, and observations confirmed that temperatures and soak times were not properly monitored. The Dietary Manager and Regional Director of Operations provided inconsistent information regarding the required soak time, further indicating a lack of adherence to proper procedures.