Deficient Food Storage, Temperature Control, and Sanitation Practices
Penalty
Summary
The facility failed to store, label, and monitor food in accordance with professional standards for food service safety. During a kitchen tour, surveyors observed multiple opened food items in dry storage, the refrigerator, and freezer that were not labeled with open or expiration dates, as well as expired food items such as cereals and baking soda. Molded grapes and partially used celery without dates were also found. Staff confirmed that all food items should be labeled with open and use-by dates. Additionally, cold and hot food items were found to be outside of required temperature ranges during tray line service, with cottage cheese and hot dogs not meeting the necessary standards for safe serving temperatures. Staff acknowledged the importance of serving food at proper temperatures to prevent foodborne illness. Hand hygiene and kitchen cleanliness were also deficient. Staff were observed handling food and kitchen equipment without changing gloves or performing hand hygiene after touching potentially contaminated surfaces. The kitchen and storage areas were found to be unclean, with food debris on floors, dirty equipment, and unclean refrigerators, including one at the nurse's station. Cleaning schedules were incomplete or missing, and temperature logs for refrigerators showed multiple omissions. Staff interviews confirmed the need for regular cleaning and temperature monitoring, but these practices were not consistently followed.