Deficient Food Storage and Handling Practices Identified in Kitchen
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety. During an inspection of the kitchen's dry storage, refrigerator, and freezer areas, surveyors observed multiple food items that were unsealed and exposed to air, including containers of cream cheese icing, white rice, powder milk, a gallon of Caesar salad dressing, and several boxes of frozen foods. Additionally, expired food items were found in both the dry storage and refrigerator areas, such as a container of jalapeno peppers and a container of pickles. A dented can of lima beans was also found stored with other canned goods in the dry pantry area. Interviews with the Dietary Supervisor (DS) and dietary staff revealed that they were unaware of the presence of expired, unsealed, and dented food items in the kitchen. The DS stated that all kitchen staff were responsible for ensuring food items were sealed, labeled, and checked for expiration dates, and that dented cans should be removed from shelves and placed in a designated area. Staff interviews confirmed that they had received training on food storage, labeling, and the FIFO (First In, First Out) method, but were not aware of the deficiencies identified during the survey. A review of the facility's food storage policy indicated that all foods and supplies should be stored appropriately to protect them from contamination, with procedures for checking in and storing items, and ensuring older products are used first. The FDA Food Code was also referenced, requiring packaged food to be labeled and protected from contamination. Despite these policies and staff training, the facility did not ensure compliance, resulting in the presence of unsealed, expired, and dented food items in the kitchen.