Deficient Food Storage, Labeling, and Temperature Control in Dietary Services
Penalty
Summary
The facility failed to ensure proper food storage, labeling, and temperature control in multiple areas of the kitchen and storage rooms. Surveyors observed expired food items in both the reach-in refrigerator and dry storage room, including opened cartons of thickened tea that were kept beyond the manufacturer's recommended use-by period, and several dry goods and condiments that were past their expiration dates. Some items, such as creamy wheat and vanilla pudding, lacked clear expiration dates, and staff were unaware of the appropriate shelf life for these products. Additionally, opened food items, such as a box of bacon, were found without proper dating. During inspections, significantly dented cans were found in stock rotation in the dry storage room, which had not been removed as required. The Dietary Manager acknowledged that these cans should not have been available for use and that a system for segregating and discarding dented cans was not in place at the time of the survey. The presence of these cans in active stock rotation indicated a lapse in routine inspection and removal procedures by dietary staff. Temperature control issues were also identified during meal service preparation. Cold food items, specifically potato salad, were found to be above the required holding temperature of 41 degrees Fahrenheit, with recorded temperatures of 47 and 48 degrees Fahrenheit. The Dietary Manager confirmed that the potato salad had been left out too long during delivery and restocking, resulting in improper cold holding. These deficiencies were observed during direct surveyor inspection and confirmed through staff interviews.