Food Storage, Labeling, and Dishwashing Sanitation Deficiencies in Kitchen
Penalty
Summary
Surveyors identified a deficiency in the facility’s food service operations related to improper storage, labeling, dating, and sanitation practices in the kitchen. During an observation of the pantry, opened bags of cereal were found placed inside plastic labeled and dated bags that were not properly sealed, allowing exposure to outside air. An opened package of cornstarch was observed in the dry pantry with its contents exposed to the air rather than being placed inside a clear plastic bag and labeled and dated. In the freezer, two bags of chopped yellow squash had no label or use-by date, and an opened box of frozen biscuits was left exposed to freezer air. These conditions were inconsistent with the facility’s written policy, which required all refrigerated and frozen foods to be covered, labeled, and dated, and dry foods to be stored in a manner that maintains the integrity of the packaging until use. In a separate observation of the facility’s only kitchen, the top of the low-temperature dishwashing machine, at about eye level, was found covered in food particle buildup at both the door where dirty dishes were inserted and the door where clean dishes were removed. In interviews, the Dietary Manager stated that kitchen staff were normally expected to individually label and date food items in the pantry or freezer after serving a meal and acknowledged that the cereal and cornstarch were not properly sealed or stored. The DON reported that she did not oversee the kitchen and that the ADM was responsible, but stated her understanding that all food items should be dated and stored to prevent debris from getting into the food and to avoid serving expired or contaminated foods. The ADM stated that kitchen staff were expected to label and date food items when delivered and per facility policy, and that improperly sealed food could allow bugs into the packaging. He also stated that the kitchen was expected to follow company policies for cleaning and sanitation and that the top of the dishwasher should probably be cleaned after each meal, noting that cross-contamination could occur if clean dishes passed through a dirty machine.
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