Deficient Food Storage, Labeling, and Kitchen Sanitation Practices
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's food service operations during a kitchen tour and record review. Cleaned mixing bowls were stored upright and uncovered, and ladles were hung bowl side up, contrary to professional standards requiring inversion or covering to prevent contamination. Additionally, some pans were found wet and nested together, and the top of the commercial oven and stove drip trays were visibly soiled, with staff acknowledging inadequate cleaning frequency. These practices were not in line with the facility's own cleaning protocols and the FDA Food Code requirements for air drying and proper storage of utensils and equipment. Further deficiencies were identified in food storage and labeling. Food items past their use-by dates, including fruit cocktail and various cheeses, were found stored with active food stock in the walk-in cooler. In the freezer, an opened and unsealed bag of hot dogs was exposed to freezer air. In a resident refrigerator, an opened bag of sweet treats was not labeled with a resident's name, leading to its required disposal. Facility documentation reviewed by surveyors confirmed that these practices did not align with established policies for food storage, labeling, and monitoring of expiration dates.