Improper Food Storage and Unsanitary Kitchen Conditions
Penalty
Summary
Surveyors identified a deficiency related to food storage and kitchen sanitation affecting all 35 residents in the facility. During a kitchen tour, an opened box of French baguettes was observed stored directly below the condenser/evaporator in the walk-in freezer, with an unwrapped baguette protruding from the top of the box. The outside of the box had visible ice build-up. The facility’s own Production, Purchasing, Storage Policy required that unused portions and open packages be covered, labeled, and dated, and that bulk materials be stored in NSF-approved containers with tight-fitting lids or in food-grade plastic bags, which was not followed in this instance. In addition to improper food storage, the cooking area was not maintained in a clean and sanitary condition. The exhaust hood above the cooking area had a build-up of dust and debris on the fire suppression lines located directly over the cooking surfaces. The facility’s Sanitation and Infection Prevention/Control Policy stated that written procedures were available for daily and weekly cleaning of all areas and equipment in the department, and that the Maintenance Department was scheduled to clean equipment requiring special training and equipment, such as refrigeration coils and exhaust hoods. Staff interviews confirmed that food in the freezer should be stored securely in sealed bags or containers with lids and that an outside company is responsible for cleaning the exhaust hood, indicating that the observed conditions were inconsistent with facility policies and expected practices.
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