Deficient Food Storage, Labeling, and Equipment Sanitation
Penalty
Summary
Surveyors observed that the facility failed to store and prepare food in accordance with professional standards for food service, affecting 57 residents who consumed facility-prepared meals. During a kitchen tour, a one-gallon container of cooking wine was found on a dry storage shelf with a use-by date that had already passed. The Director of Nutrition Services (DNS) confirmed that storing food items past their use-by date was not acceptable and acknowledged the potential for contamination if such items were used. Registered Dieticians also affirmed that expired food could spoil and become harmful if consumed. Additionally, four containers of Tahini paste were found in the dry storage room without any manufacturer expiration dates, received dates, open dates, or use-by dates. The DNS confirmed that undated food items did not meet facility standards and stated that the absence of proper labeling could result in the use of food outside safe consumption parameters. The facility's policy and the FDA Food Code both require proper labeling and dating of food items to ensure safety and quality. Surveyors also noted that seven kitchen cutting boards, stored in a clean storage rack, had deep grooves and visible stains. The DNS and Registered Dieticians confirmed that such conditions could harbor bacteria and did not meet sanitation standards. Facility policy and the FDA Food Code require that food-contact surfaces be smooth, free of cracks, and maintained in good repair to prevent contamination. These observations were confirmed through interviews and review of facility policies and federal guidelines.