Deficient Food Storage and Sanitation Practices in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding the storage, preparation, and handling of food items. Specifically, containers of rice and chicken soup in the walk-in refrigerator were found with lids slightly open, and a bag of carrots was torn, exposing the contents to air. In the walk-in freezer, a bag of frozen turkey patties was not properly sealed, a container of frozen tomato sauce had dried drippings and residue around the lid, and bags of churros and donuts were undated. These observations were corroborated by interviews with the Executive Chef and a cook, both of whom confirmed that all food containers should be sealed, cleaned, and dated according to facility policy to prevent cross contamination and preserve freshness. The facility's Food Storage Policy requires all frozen food items to be properly sealed and dated, and fresh fruits and vegetables to be stored in bins, cartons, or bags. The staff interviewed acknowledged that the observed practices did not align with their training or facility policy, and that such lapses could result in food not being fresh or potentially contaminated. No specific residents or patient medical histories were mentioned in the report, and the deficiency was limited to the kitchen's food storage and sanitation practices.