Deficient Food Storage, Labeling, and Sanitation Practices in Kitchen
Penalty
Summary
Surveyors observed that the facility failed to ensure safe and sanitary food storage and preparation practices in the kitchen. During an initial kitchen tour, multiple food items in Refrigerator 1, the Walk-in Refrigerator, and the Walk-in Freezer were found to be unlabeled or mislabeled, contrary to facility policy. Items such as a clear plastic pitcher of white liquid, an opened container of yogurt, an opened container of creamer, an unlabeled pan of thick sauce, and a container of cut-up lettuce and shredded carrots labeled as jelly were all improperly labeled or not labeled at all. Staff interviews confirmed that labeling is required to identify food contents and preparation dates, especially for residents with allergies or special dietary needs, but this process was not followed. The facility's policy and USDA guidelines require all food items to be labeled with contents and dates to prevent serving expired or unsafe food. Additionally, the kitchen areas were not maintained in a clean and sanitary condition. The Walk-in Freezer had sticky, dirty ice buildup on the floor at the entrance, which was observed on multiple days and acknowledged by dietary staff as a safety and sanitation issue. The Dry Food Storage Area had spilled dry cereal on top of canned food and plastic bins, which was not cleaned up promptly, even after being identified by staff. Facility policies require daily cleaning of all kitchen areas and immediate cleanup of spills to prevent pest attraction and cross-contamination, but these procedures were not followed. Furthermore, the facility failed to properly separate and remove dented cans from the Dry Food Storage Area. Despite having a designated bin for dented cans, surveyors found five dented cans (including mandarin oranges, sliced apples, and Chile Verde sauce) stored with non-dented cans on the shelves. Staff interviews and facility policy confirmed that food from dented cans should not be served due to the risk of bacterial contamination, and dented cans are to be removed and returned to the distributor. The presence of dented cans on the shelves indicated that the facility's procedures for inspecting and segregating damaged goods were not consistently implemented.