Improper Food Storage and Handling Practices
Penalty
Summary
Surveyors observed multiple failures in food storage and handling practices within the facility's kitchen and nourishment pantries. In the kitchen pantry, spices and a corn muffin mix box were left open and exposed, and a box of elbow noodles was stored without an opening or expiration date. Additionally, expired spaghetti was found in the pantry. In the cooler, staff personal drinks were stored alongside facility food items. The kitchen area was found to have food spills on the floor that were not cleaned, and a metal basin pan was left on the floor near the stove. Utensil drawers contained dried food spots and utensils were not stored in a uniform manner. The chef was observed with hair and beard not fully covered, wearing only a hat with hair exposed at the neck. The kitchen temperature was recorded at 91 degrees due to a broken air conditioner, and the cooler temperature was elevated at 51 degrees, which was acknowledged by both the Kitchen Account Manager and the facility administrator. In the nourishment pantries, the refrigerator in Nutrition Room One was consistently above the recommended temperature, with logs showing temperatures of 42-44 degrees over several days. A bowl of oatmeal was left uncovered and unlabeled on the counter, and staff reported that the room became excessively hot when the ice machine was running, affecting the refrigerator's ability to maintain safe temperatures. In another nutrition room, a tray of medicine pudding cups was found in the refrigerator without labels or dates, which was confirmed by the Nurse Infection Preventionist as having come from food service in that condition. These findings indicate a pattern of non-compliance with professional standards for food storage and handling, as well as facility policy requirements.