Deficient Food Labeling, Storage, and Hand Hygiene Practices
Penalty
Summary
Surveyors identified multiple failures in food service safety and hygiene practices. Unlabeled and undated food items were found in both the kitchen and unit pantry, including a bag of sundried tomatoes and containers of mayonnaise in the salad refrigerator, as well as blueberries and fruit salad in the unit pantry. Expired food items, such as protein meal bars, canned tuna, apple juice, and nutritional supplements, were discovered in the emergency food supply and kitchen storage. Staff interviews confirmed that all food items should be labeled, dated, and discarded according to policy, but these procedures were not consistently followed. Additionally, a plastic bag of cake was found in the unit pantry with a date indicating it should have been discarded, and staff acknowledged it was their responsibility to ensure proper labeling and timely disposal. Further deficiencies were observed in hand hygiene practices. A dietary staff member was seen preparing a sandwich without washing hands after coughing and before donning gloves, contrary to facility policy. The Food Service Director and DON both confirmed that staff are required to wash hands before putting on gloves and that education on this policy had been provided. The environmental department was noted as responsible for general pantry cleaning, but expired and improperly stored food items were still present during the survey.