Deficient Food Storage, Labeling, and Sanitation Practices Identified
Penalty
Summary
Surveyors observed multiple failures in food storage, preparation, and service practices within the facility. Beverage pitchers on all three beverage carts used during dinner meal service were not labeled with the contents or the date of preparation. The Dietary Manager confirmed that all beverage pitchers should be labeled and that the staff member responsible had been trained on this procedure. Additionally, in one of the freezers, raw ground beef was stacked on top of raw chicken drumsticks, which in turn was stacked on top of pasta, contrary to safe food storage practices. Two products in the freezer were also found to be undated and unlabeled, with staff unable to identify one of the items. Further observations revealed that the ice machine had black spots and rust inside, and the Dietary Manager admitted to only cleaning the outside of the machine. A fan blowing towards the 3-compartment sink used for cleaning dishes was found to be dirty and had debris, including a string, blowing from it. Sanitizing buckets were stored near food products such as thickener, bananas, and potatoes, and a personal beverage was found on a shelf below a food preparation table alongside food and sanitizing buckets. Staff interviews indicated some confusion about the appropriateness of these practices, with conflicting statements about health department guidance. Additionally, a dietary aide failed to check the temperature of milk served at breakfast, and the Dietary Manager acknowledged oversight of this process. Facility policies and the FDA Food Code require proper labeling, dating, and storage of food, as well as regular cleaning of equipment and separation of chemicals from food items. Staff interviews confirmed awareness of these requirements, but the observed practices did not align with established standards and facility policies.