Deficient Food Storage, Labeling, and Handling Practices Observed in Kitchen
Penalty
Summary
Surveyors observed multiple failures in food storage and handling practices during two kitchen inspections. In Refrigerator #1, several trays of prepared salads, bowls of pudding, fruit, and staff food were found without date labels, and some items were in direct contact with each other. Additional items, such as blueberry cobbler, fruit cocktail, and prefilled whipped topping, were also missing required labeling or were past their use-by dates. In Refrigerator #3, raw chicken tenders were left exposed with the lid off, cheese slices were left open and dried out, and produce such as strawberries and oranges were found to be spoiled or overly ripe. Dry storage bins for sugar, rice, and cornmeal were left uncovered, and an opened bag of grits was not securely closed. The Food Service Supervisor acknowledged these deficiencies and stated that it was his responsibility to ensure food safety. Further observations revealed unsanitary handling of ready-to-eat foods by kitchen staff. Staff members were seen using gloved hands to pick up and move bread and noodles directly on residents' plates, contrary to food safety protocols. An opened bottle of lemon juice requiring refrigeration was found improperly stored on a shelf. Interviews with staff confirmed awareness of proper food handling procedures, but lapses were attributed to forgetfulness. The Administrator acknowledged the issues with food storage, labeling, and unsanitary handling, emphasizing that all kitchen staff are responsible for maintaining food quality and sanitation.