Deficiencies in Food Storage, Labeling, and Temperature Control
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's food service operations, specifically related to the storage, labeling, dating, and disposal of food items. During observations in the kitchen's refrigerators and freezers, several food items were found to be expired, including BBQ beef, celery seed seasoning, ground red pepper seasoning, and sugar seasoning. Additionally, some items such as jelly, ketchup, diced tomatoes, and hamburger meat were either missing expiration dates or were not labeled and dated as required. These issues were observed in the presence of the Dietary Manager, who stated that all items should be labeled, dated, and discarded if expired, but was unaware of the expired items found during the survey. Further observations revealed that the facility failed to maintain safe holding temperatures for food on the steam table. Several food items, including regular chicken parmesan, spaghetti sauce, and various pureed foods, were recorded at temperatures below the required 135°F for hot holding, with some items as low as 54.3°F. These findings were documented during meal service observations and confirmed by staff present at the time. Interviews with the Dietary Manager and Administrator indicated that both were unaware of the expired food items and improper labeling until informed by surveyors. The Dietary Manager reported conducting daily walk-throughs and stated that staff had recently completed in-services on labeling and dating food items. The Administrator also reported conducting daily walk-throughs but was not aware of the deficiencies until notified. Review of facility policy and FDA guidelines confirmed the requirements for proper food labeling, dating, and temperature control, which were not met during the survey.