Deficient Food Storage, Labeling, and Handling Practices
Penalty
Summary
Surveyors observed multiple failures in food storage, labeling, and handling practices within the facility's kitchen. Opened food items, such as syrups, rice, broccoli, onions, lettuce, pancake mix, and cranberry juice, were found without required opened dates or use-by dates. Some containers and squeeze bottles containing food items like melted butter were not labeled with contents or use-by dates. Additionally, an opened bag of rice was not properly sealed, resulting in spillage. Large cooking pots were stored upside down on top of a refrigerator that had visible dirt and food particles, indicating inadequate cleaning and storage practices. During food preparation, a cook was seen handling bell peppers with gloved hands, then using the same gloves to put on oven mitts, remove items from the oven, and return to food preparation without changing gloves or washing hands. The Culinary Manager confirmed that food items without opened or use-by dates should have been discarded but were not. These observations were made in the presence of the Culinary Manager, and the facility's own policies, as well as the Idaho Food Code, require proper labeling, dating, and storage of food items to prevent contamination and ensure food safety.