Deficient Food Storage, Labeling, and Pest Control in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food storage, preparation, and pest control. During inspection, expired and potentially moldy food items were found in the walk-in refrigerator, including jars of ranch dressing, cherries, relish, pickles, and bottles of chocolate syrup, all with unclear or outdated labeling. In the walk-in freezer, opened boxes of turkey franks and hamburger patties were left exposed. Staff interviews revealed that there was no designated person responsible for cleaning and rotating food in the refrigerator and freezer, and that food rotation practices were inconsistently followed. The kitchen cook and dietary manager both stated that opened food should be labeled with open and use-by dates, but this was not consistently done, and some food items had been left unused for extended periods. Additionally, a cockroach was observed on the floor inside the walk-in refrigerator, indicating a pest control issue. The dietary manager and maintenance staff confirmed that pest control services were scheduled monthly, but the last recorded service was over a month prior to the observation. The facility was unable to provide a pest control policy when requested, and the only documentation available was a pest control log and invoices. The presence of pests in food storage areas was not addressed in the facility's undated food storage and handling policy. Record review of facility policies and state regulations showed that the facility's written procedures did not include specific guidance on handling expired foods. Staff interviews confirmed that the expectation was for all staff to participate in cleaning and rotating food, but there was no clear assignment of responsibility or consistent practice. The lack of clear procedures and oversight led to the accumulation of expired and potentially hazardous food items, as well as the presence of pests in food storage areas.