Deficient Food Storage, Labeling, and Sanitation Practices in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's only kitchen regarding food storage, preparation, and sanitation practices. Specifically, a trashcan in the dining room was found without a lid, exposing contents to air-borne contaminants. The dining room also contained a large air vent with visible stains, a microwave with brownish stains, and a serving cart with food particles and trash. In the refrigerator, a zip-locked bag of fruit and a gallon of Asian Sesame Dressing were not labeled with storage dates. In the freezer, a box of French toast and a box of frozen waffles were not sealed, and a bag of frozen ground beef was not labeled with the date it was stored. An ice scoop was left uncovered, and its holder was dirty. Expired food items, such as flour tortillas and frozen biscuits, were not discarded, and a refrigerator in the dry storage area had black stains inside. Interviews with the Dietary Manager revealed that while there was a cleaning schedule in place, some tasks, such as replacing trashcan lids and labeling food, were not consistently performed, especially when new staff were involved. The Dietary Manager acknowledged responsibility for ensuring food safety practices but admitted to lapses due to oversight and new staff still learning procedures. The Administrator confirmed awareness of the issues and stated expectations for cleanliness and proper food handling. Facility policies and FDA guidelines reviewed by surveyors required proper labeling, dating, sealing, and sanitation of food and equipment, which were not followed as observed.