Wet-Stored Food Basins Violate Food Safety Standards
Penalty
Summary
Surveyors observed five large plastic basins used for ice and food items that were stacked while still wet and stored on a metal storage shelf in the facility's kitchen. During interviews, both the Dietary Services Supervisor and the Registered Dietitian confirmed that all dishes, pots, pans, and utensils should be air-dried and completely dried before being stored, as moisture can promote bacteria or mold growth. The facility's practice of stacking and storing wet basins did not comply with professional standards for food service safety, specifically the FDA Federal Food Code requirement that equipment and utensils be air-dried after cleaning and sanitizing before coming into contact with food. This deficiency had the potential to affect 52 medically vulnerable residents who consumed food prepared and served in the facility.