Failure to Properly Store, Label, and Discard Food Items in Kitchen
Penalty
Summary
Surveyors observed that the facility failed to ensure proper storage, labeling, dating, and discarding of food items in the kitchen, including the freezer, refrigerator, and dry storage areas. During multiple observations, opened food items were found without open dates or use-by dates, and some were not properly sealed. Specific findings included boxes stored on the floor, opened bags and containers of food without required labeling, and food items past their manufacturer expiration dates. Additionally, some cans were covered with a white powdery substance, and rusted shelves were noted in the walk-in cooler. Perishable items such as cut onions and baby spinach were improperly labeled or visibly spoiled, and several containers of seasonings and other dry goods lacked open or use-by dates. Interviews with the Dietary Manager and Administrator confirmed that the facility's policy requires all food items to be labeled with the name, date of preparation or opening, and a use-by date, and that items past their expiration or use-by date should be discarded. The Dietary Manager stated that daily rounds are conducted in the kitchen, and the Administrator indicated that walkthroughs are performed weekly or monthly. Despite these stated expectations and policies, the observed deficiencies in food storage and labeling practices were not addressed, resulting in noncompliance with professional standards for food safety.