Improper Food Storage, Labeling, and Thawing Practices Identified
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's food storage and preparation practices. In the kitchen refrigerator, an opened box of uncooked bacon was stored above containers of orange juice, and several opened food items—including shredded cheddar cheese, American cheese, liquid eggs, sour cream, and Italian dressing—were found without labels or dates. Additional unlabeled and undated items, such as crab cakes, peas, and cooked meat, were also present. Individually wrapped sandwiches prepared the previous evening were left unrefrigerated from early morning, resulting in internal temperatures of 74°F and 71.5°F for turkey/mayonnaise and ham/mayonnaise sandwiches, respectively. Staff interviews confirmed that all food items should be labeled and dated, and that meat should not be stored above other foods. The dietary manager also acknowledged that the sandwiches should have remained refrigerated and that bacon should be stored on the bottom shelf. Further deficiencies were identified in the facility's food thawing procedures. Five bags of raw chicken, each with holes allowing water to enter, were found submerged in standing water in the facility's sanitization sink, with no running water present. The dietary manager confirmed that this was not the correct method for defrosting chicken and that it should have been thawed in the refrigerator instead. These observations and staff interviews demonstrate failures to store, label, and thaw food in accordance with professional standards and facility policy.