F0812

E

Food Storage, Sanitation, Labeling, and Temperature Control Deficiencies

Chambersburg, Pennsylvania Survey Completed on 03-05-2026

Penalty

No penalty information released

Summary

The deficiency involves the facility’s failure to store, prepare, distribute, and serve food in accordance with its own policies and professional food safety standards in the main kitchen, two kitchenettes, and a resident unit refrigerator. Policy review showed requirements for stock rotation, dating and labeling of food, maintaining clean and functional refrigeration with thermometers, and ensuring all refrigerated foods are covered, labeled, dated, and monitored. Policies also required that foods brought from outside sources be labeled with resident name and date, stored apart from facility food, and that all refrigeration units have internal thermometers. Another policy required cold foods to be stored and maintained at or below 41°F and that temperatures be checked periodically and at point of service for foods sent to units.

During a kitchen tour with the Director of Food Services, surveyors observed multiple violations of these policies. In dry storage, large containers of honey Dijon mustard dressing and ranch dressing were undated. In the walk-in cooler, pans of broccoli were inadequately covered, and a drawer containing ladles had a dark substance along its edge. There was substantial grease residue on the floor near an unused deep fryer. A cook was observed scooping carrots from a large box lined with a plastic bag without wearing gloves, using one hand to hold the scoop and the other to hold and then roll down the plastic bag back into the box; the Director of Food Services confirmed gloves should have been worn. Additional findings included undated hamburger buns and hot dog rolls on a bread rack, food debris on the floor of a dessert refrigerator, and trays of cups and stacks of plates stored upright in the dish room. The Director of Food Services acknowledged these findings and stated she expected evening staff to clean the kitchen daily but had no written cleaning protocols or logs.

In the first-floor kitchenette, surveyors found spills inside the reach-in refrigerator door, food debris in the bottom of a side-by-side refrigerator/freezer, light food splatter in the microwave, a dark spill in a dry-goods cabinet, and moderate crumbs in the toaster crumb tray. Plates and dome lids were stored upright and uncovered in preparation for lunch. On the upper-level rehabilitation unit, the unit refrigerator contained a bottle of coffee creamer, a squeeze bottle of butter, and two cans of soda with no names or dates, and there was no thermometer present. In the second-floor kitchenette, there were spills and food debris in the refrigerator, a broken thermometer in the side-by-side refrigerator portion, crumbs in the toaster crumb tray, and plates and dome lids stored upright and uncovered. Review of food temperature logs over several days showed staff did not consistently check cold food or beverage temperatures at point of service. In an interview, the NHA confirmed he expected proper labeling and storage of foods, proper dish storage, adherence to food temperature checks per policy, and glove use during food preparation.