Deficient Food Storage and Dishware Handling Practices
Penalty
Summary
Facility staff failed to store, prepare, and distribute food in a sanitary manner in the main kitchen, as observed during a kitchen tour with the dietary manager. In the walk-in cooler, opened bags of green peas were not labeled with open or use-by dates, and some bags were left open to air. The dietary manager acknowledged that bags should be tied and boxes closed, and that dating is important for rotation. In the walk-in freezer, a pan of turkey meatloaf was inadequately covered with saran wrap, leaving food exposed and with ice build-up, and the dietary manager stated it would be discarded. Additional items, such as a bag of bread dough and fish filets, were found with holes or open to air, lacking labels or dates. Sausage patties and bacon were also found exposed and without identification. In the stand-alone coolers, garden salads and pitchers of juice were not labeled or dated, and the dietary manager confirmed the juice had been prepared for the meal. Facility policy and federal food codes require proper labeling, dating, and storage to prevent contamination, which was not followed in these instances. Additionally, staff were observed stacking stainless steel pans and meal trays while still wet, with standing water and moisture present, and significant food residue noted on some trays. The dietary manager confirmed that wet stacking can promote bacterial growth. Facility policy and federal food codes require that dishware be air-dried and properly stored after cleaning and sanitizing, which was not adhered to in this case. These findings were shared with the facility administrator and DON during an end-of-day meeting.