Failure to Ensure Proper Food Labeling and Hand Hygiene in Dietary Department
Penalty
Summary
Kitchen staff failed to follow proper food labeling and handling procedures, as observed during a survey. Cilantro, lettuce, and carrots stored in the refrigerator were not labeled with delivery or use-by dates, and some vegetables were found to be brown and wilted. The Dietary Supervisor confirmed that the produce had not been labeled upon receipt and acknowledged that spoiled items needed to be discarded. Additionally, a bin containing various vegetables lacked any labeling, and some items inside were visibly spoiled. During the same observation, one out of three dietary staff members did not wash their hands upon entering the kitchen, after donning a hairnet, and before handling food in the refrigerator. The Dietary Supervisor admitted that handwashing should have occurred before entering the kitchen and touching the refrigerator. Review of facility policies confirmed that all food items should be properly covered, dated, and labeled, and that staff are required to follow safe food handling practices to prevent foodborne illness.