F0812

E

Improper Food Storage, Labeling, and Sanitation Practices in Kitchen

Joliet, Illinois Survey Completed on 12-12-2025

Penalty

No penalty information released

Summary

Surveyors identified a deficiency in the facility’s dietary services affecting all 114 residents receiving dietary services, based on observations during a kitchen tour and staff interviews. In dry storage, surveyors observed a 25 lb bag of great northern beans left open to the air. In kitchen cooler #2, they found a facility container of hard-boiled eggs with an expiration date of 7/14/25 still present. A 30 lb bucket of beef base was observed open to air with the lid sitting loosely on top, and a 30 lb bucket of chicken base was being stored underneath the kitchen sink. Two silver facility pans containing yellow cake were placed on the counter within splashing distance of the kitchen sink. Two red sanitization buckets in use tested at 400 ppm, above the level later identified by the Dietary Manager as appropriate.

Surveyors also observed that serving utensils stored in open bins were dirty with dried, crusted food, and two stacks of three silver mixing bowls under the food prep counter contained crumbs and a dried white substance. In a subsequent interview, the Dietary Manager stated that food should be sealed to prevent damage, contamination, and bacteria, and that dating food items is important to assure freshness, adding that outdated or misdated food needs to be discarded because it can cause sickness. The Dietary Manager acknowledged not knowing that food should not be stored under the sink or near the sink due to potential contamination from water, and stated that using dirty utensils will cause cross-contamination and sickness. The facility’s written policies required sanitary practices in food preparation, proper labeling and sealing of opened food items, appropriate storage of opened products in tightly covered containers, and following manufacturer recommendations for sanitizing solution concentration.