Deficient Food Storage, Labeling, and Sanitation Practices
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's food storage, preparation, and sanitation practices. In the walk-in meat refrigerator and freezer, food items such as salmon, cooked beef, chicken wings, chicken tenders, and scones were found open, uncovered, undated, and unlabeled. Cooked food was stored below raw food, and raw fish was stored above raw beef, contrary to FDA Food Code requirements. The Kitchen Manager confirmed that these items should have been covered, labeled, dated, and stored according to proper food safety protocols. Cutting boards in the main kitchen and storage areas for multiple houses were found to be discolored, pitted, and stained, making them difficult to clean and sanitize. The Kitchen Manager acknowledged that these cutting boards should have been replaced due to their condition. Additionally, condenser fan covers in the walk-in produce refrigerator and dish drying racks were observed with layers of dust, and the Kitchen Manager admitted these had not been cleaned or sanitized as required. During dinner tray line observation, a staff member repeatedly placed food containers and utensils on a cutting board and knife used for preparing mechanical chopped diets without cleaning or sanitizing the surfaces between uses. The staff member also placed a drinkable straw on the same cutting board before serving it to a resident. The staff member stated that containers were cleaned prior to use but did not believe cross-contamination was occurring. The Kitchen Manager later confirmed that the cutting board and knife should have been cleaned and sanitized after contact with containers and between uses.