Improper Food Storage and Wet Dish Stacking Identified
Penalty
Summary
Surveyors observed multiple deficiencies in food storage and dish handling practices within the facility. During a kitchen tour, it was noted that food items, including a prep pan of raw whole turkeys, were stored on racks in the walk-in freezer that were less than six inches from the floor, with one rack's bottom shelf touching the floor. Additionally, boxes of food were found sitting directly on the floor of the first-floor refrigerator following a recent delivery. The culinary manager and dietary manager confirmed that these storage practices did not comply with facility policy, which requires food to be stored at least six inches off the floor. Further observations revealed that clean dishes, including plastic glasses and food storage containers, were stacked while still wet, with visible moisture present between and inside the items. Both the culinary manager and dietary aide acknowledged that dishes should be completely air dried before stacking, as per facility policy, to prevent infection risks. These practices were confirmed through interviews and direct observation, indicating a failure to adhere to established food storage and dishwashing protocols.