Deficient Food Storage and Temperature Log Practices in Kitchen
Penalty
Summary
The facility failed to store food and beverages and utilize kitchen equipment in accordance with professional standards for food service safety in the main kitchen. Observations revealed multiple instances of improper food storage, including a container of bran flake cereal past its use-by date, beverage containers and orange juice in the refrigerator that were not labeled or dated, and a pan of chocolate pudding that was not properly covered and appeared dry. Additional issues included containers of brown beverage and milk powder that were not labeled or dated, a bag of frozen green beans that was not dated and appeared freezer burned, and a container of thickener with a scoop stored inside. There were also staff personal items stored in the walk-in freezer, and an open, improperly sealed container of flour. Review of temperature logs for kitchen equipment showed significant gaps in recordkeeping, with missing logs for the dish machine, pot sink, refrigerators, freezer, and stockroom over several months. Specific dates and meal periods were identified where temperatures were not recorded, indicating a lack of consistent monitoring. The facility's policy required proper labeling, dating, and storage of food items, as well as retention of temperature logs for 12 months, but these standards were not met. The Nursing Home Administrator confirmed that the expectation was for food and beverages to be labeled and dated per policy, and for kitchen equipment to be stored, cleaned, and utilized according to professional standards.