Deficient Food Labeling and Dish Sanitization Practices Identified
Penalty
Summary
The facility failed to maintain proper labeling, dating, and expiration practices for food items, as well as to ensure correct sanitization procedures in the kitchen. During a kitchen tour, staff were unable to identify correct expiration dates on several food items, including a box of hot sauce with conflicting dates and cereal dispensers with unclear labeling. Expired spices were found, and staff could not consistently identify or date items in the freezer, with some frozen goods and a container of potato salad lacking proper labeling. Unlabeled bags of spreadable butter were also found in a freezer, and staff acknowledged the need for improved labeling practices. Additionally, the facility did not consistently meet the manufacturer-recommended range for Quaternary Ammonium Compounds (QACs) used for dish sanitization. Staff were unsure of the correct QAC concentration range, and logs showed readings below the required 200-400 ppm, with staff not recognizing that 100 ppm was insufficient for proper sanitization. These deficiencies were identified during the initial kitchen visit of the annual recertification survey.