Improper Food Storage and Labeling in Kitchen
Penalty
Summary
The facility failed to store food in accordance with professional standards for food service safety, as evidenced by multiple items in the walk-in refrigerator that were either undated or improperly labeled. During a kitchen tour, surveyors observed containers of prepared shredded carrots, deli ham, chopped ham and cheese, deli cheese, thawed raw ground beef, chopped fruit, prepared peas, raviolis, and finely chopped herbs that were missing required 'Use By' dates. Some items, such as the shredded carrots, appeared dry with residue, and the herbs and hard-boiled eggs were past their use-by dates and should have been discarded according to facility policy. The Director of Dining Services confirmed that the labeling and storage practices did not align with the facility's policy, which requires all foods to be wrapped or covered, labeled, dated, and arranged to prevent cross-contamination. The policy also mandates adherence to FDA Food Code guidelines for storing time/temperature control for safety (TCS) foods. The observed deficiencies were based on direct observation, staff interviews, and a review of facility policy, with no mention of specific residents or their conditions.