F0812

E

Food Storage, Labeling, and Hair Restraint Lapses in Dietary Services

San Antonio, Texas Survey Completed on 01-15-2026

Penalty

No penalty information released

Summary

Surveyors identified a deficiency in the facility’s food service operations related to improper food storage, labeling, and staff attire in the kitchen. During observation of the walk-in refrigerator, they found an opened package of ham and an opened package of cheese without discard dates. The Certified Dietary Manager (CDM) stated that once opened, these items should be discarded after 14 days and acknowledged responsibility for ensuring proper labeling. Surveyors also observed boxes stored in both the walk-in refrigerator and freezer less than 18 inches from the ceiling, contrary to facility policy requiring storage 18 inches or more from sprinkler heads to allow appropriate ventilation and air flow. The CDM confirmed she was responsible for putting boxes away and agreed the boxes were too close to the ceiling.

Additional observations showed bacon in the walk-in refrigerator that was not fully covered, which the CDM stated should have been properly covered by another staff member earlier that day to prevent contamination. During meal preparation, a cook was observed working without a beard restraint while cooking dinner, despite acknowledging he had been trained to wear one and understood its importance in preventing hair from getting into food. Another cook later confirmed that boxes should be kept a certain distance from the ceiling for proper circulation, that discard dates are important for prepared foods, and that bacon must be fully wrapped so it does not go bad. Review of facility policies on food storage and dress code showed requirements for food and supplies to be stored six inches above the floor and 18 inches or more from sprinkler heads, and for dietary staff with facial hair to wear hair restraints or nets.