Failure to Maintain Sanitary Food Storage and Preparation Conditions
Penalty
Summary
Surveyors observed multiple instances of unsanitary conditions and improper food storage practices in the facility's kitchen. During an initial kitchen tour, they noted a milk cooler with dried liquid residue, smudge prints on the freezer and refrigerator doors, and crumbs or food debris at the bottom of both refrigerators and freezers. Additional findings included a steam table with a brown, crusty dried substance and a warmer with crumbs and food debris on its bottom. Several food items, such as an open container of ranch salad dressing in the refrigerator and packages of country gravy, dried pudding, and ranch dressing seasoning in the pantry, were found without open dates. Review of facility policies revealed that staff are required to maintain cleanliness and sanitation in food service areas through adherence to a comprehensive cleaning schedule, and all food items must be properly dated and stored to prevent contamination. Interviews with the Certified Dietary Manager confirmed the existence of daily, weekly, and monthly cleaning schedules and checklists, as well as the expectation for staff to date food packages when opened. Despite these policies, the observed conditions and undated food items indicated that staff did not consistently follow established procedures for cleaning and food storage.