Failure to Store, Label, and Maintain Food and Equipment per Professional Standards
Penalty
Summary
The facility failed to store and serve food and beverages in accordance with professional standards for food safety in the kitchen and two nourishment pantries. Observations revealed multiple food items in the walk-in and reach-in refrigerators that were not labeled or dated, including sliced turkey, grated cheese, tossed salads, pureed foods, diced peaches, and thickened lemon water. Several open packages were not securely closed, and some items were not covered. Bulk items such as brown sugar were not date marked, and there were visible cleanliness issues, including dried food splatters on shelves, dirty pans and lids, a caked blender base, and a charred oven interior. The baker's rack contained uncovered coffee cake, and the steam table and prep areas had visible food debris. In the nourishment pantries, a thawed shake was not date marked, and the microwave contained dried splattered substances. Interviews with staff, including the Food Service Director and Diet Aide, confirmed that items should be labeled, dated, securely closed, and that cleaning schedules were in place but not consistently followed. There was uncertainty among staff regarding responsibility for cleaning certain equipment and areas, such as the ceiling and microwave. Additionally, there were maintenance issues, including broken plate warmer covers, missing baseboard tiles, missing grout, and a ceiling with a dark fuzzy substance. These findings indicate a failure to adhere to facility policies and professional standards for food storage, labeling, and cleanliness.