Failure to Properly Store, Label, and Sanitize Food Items in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food storage, preparation, and sanitation. Specifically, several items in the freezer, including bags of French toast sticks and waffles, were found not labeled, dated, or properly sealed. Additionally, cooked biscuits were observed stored in a plastic bag on top of canned goods, and food debris was present on the dry storage shelf. These observations were confirmed during interviews with dietary staff and the administrator, who acknowledged that all food items should be labeled and dated when opened, as per facility policy. Record reviews showed that the facility's policies require all food to be stored, labeled, and dated according to state, federal, and US Food Codes, and that kitchen areas must be kept clean and sanitary to minimize the risk of infection and foodborne illness. Despite these policies, the observed practices did not align with professional standards for food service safety, as required by regulation. The lack of proper labeling, dating, and sanitation in food storage areas was directly identified during the survey process.