Food Storage, Preparation, and Service Deficiencies Identified
Penalty
Summary
The facility failed to store, prepare, and serve food in accordance with professional standards for food service safety in its only kitchen. Observations revealed multiple food items in the facility's refrigerators and freezers that were not labeled or dated, including opened bags of bacon, lettuce, onions, tomatoes, and other items. Some food items were not properly sealed, and containers of liquids such as tea and water were found without covers or labels. Additionally, opened and unsealed bags of vegetables and other foods were stored inappropriately, and broken kitchen tiles were stored on shelves near open food items. Dietary staff were observed preparing and serving food without wearing required facial hair coverings. The staff acknowledged the availability of facial hair coverings but did not use them, stating that the coverings were ineffective and that they were awaiting new ones. The grease trap on the cooking griddle was found to be dirty, with a significant buildup of grime and liquid, and was not emptied or cleaned after each use as required. The staff admitted to emptying the trap only once daily, contrary to expectations, and could not recall when it was last cleaned. Meal temperature logs showed that food temperatures were not taken or recorded for certain meals, and staff admitted to forgetting to check temperatures before serving food. During meal service, food was served without verifying that it had reached safe temperatures. Facility policies required all food to be labeled, sealed, and stored properly, and for staff to wear appropriate uniforms, including facial hair coverings, while preparing and serving food. These deficiencies were confirmed through interviews with dietary staff and the Director of Food Services, who acknowledged the lapses in following established procedures.