Unsanitary food storage and dietary conditions were observed in the kitchen area. Food debris, spilled liquids, discarded silverware, paper, condiment packs, and food items were found on the floor, and grease and food buildup were seen on the steam table backsplash. A bag of breadsticks was over a month old, Freezer 2 was at 48 degrees F with thawed food inside, a clean dish rack had dirty gloves and food debris on it, and a dietary employee handled dinner rolls with soiled gloves during tray line assembly.
Improper Labeling and Dating of Refrigerated Food: During a kitchen tour, multiple items in two reach-in coolers were observed without open dates or expiration dates, including sliced tomatoes, cheese, pasta salad, sauces, eggs, juices, milk, and sweet tea. The DM confirmed that open food items should not be stored without dating and that facility policy requires all opened foods to be labeled with an open date for safety and organization.
Improper food storage and labeling were observed in the dietary department when frozen pizza was left unlabeled and undated, opened meat and egg items were resealed without proper dating, and an open container of imitation bacon bits was stored without labeling. Surveyors also found expired buttermilk, deteriorated celery, lettuce that was opened and dated after its best-by date, and soy sauce stored in dry storage despite instructions to refrigerate after opening.
A cook failed to sanitize a food thermometer between checking the temperatures of multiple food items on the steam table. The cook initially cleaned the thermometer, then used the same thermometer on each item without sanitizing the wand between checks and confirmed this during interview. The DM stated it was the cook's responsibility to maintain sanitary conditions on the food line, and the Administrator stated kitchen staff and management were responsible for maintaining sanitary food handling practices.
Failure to Calibrate Thermometers and Sanitize Pots and Pans: A DM used a manual thermometer to check steam table food temps without calibrating it first, and a DA washed pots and pans in the 3-compartment sink while the sanitizer system was not dispensing sanitizer. The third sink contained warm water but no sanitizer concentration was detected, and the sanitation tubing was disconnected under the sink. The DM confirmed thermometers were not calibrated before each meal, and the Administrator stated staff are expected to follow manufacturer guidelines.
Food items in the kitchen refrigerator were found undated and not labeled in accordance with the facility's food storage policy. Two wrapped containers, one with oatmeal and one with pureed eggs, were observed without dates, and the dietary aide stated she had been in a hurry and planned to date them later. The Dietary Manager confirmed food must be labeled and dated so staff can determine when it was prepared and noted the items were not dated as required.
Improper Hair Restraint in Kitchen: The facility failed to ensure proper hair restraint practices in the kitchen when a COU was observed working without a hair cover or beard covering while performing daily tasks. The facility policy required hair restraints to cover all hair, including beards, and the COU stated he should wear both a hair net and beard net when handling food. The Administrator stated kitchen staff should wear head and beard coverings when preparing food.
Unsanitary kitchen ductwork near food prep and storage areas. Surveyors observed a black mold-like substance on ventilation ductwork above the stove and in the dry storage room during kitchen tours, with dark discoloration along the seams and underside of the duct. The Dietary Mgr stated it had been present for several months, and the Plant Ops Mgr and Administrator confirmed the condition increased the risk for food contamination and foodborne illness.
Expired and improperly labeled food items were found in a dietary refrigerator, including opened sliced bologna past its use-by date and opened cheeses without open dates. Surveyors also observed mustard stored unrefrigerated despite label instructions to refrigerate after opening. The Dietary Supervisor acknowledged the findings, and the Administrator stated the Dietary Manager and Dietary Supervisor were responsible for oversight of food storage and safety practices.
Food was not stored and handled according to professional standards during kitchen observations. A cup of thickened milk in a refrigerator was unlabeled and undated, and staff were observed with poor hand hygiene and cross-contamination practices, including touching a garbage can lid and then clean dishes, handling ready-to-eat cornbread with bare hands, touching the mouth and then a food thermometer, and placing used water pitchers back with clean dishes. The DM and Administrator acknowledged the issues and the importance of sanitation.
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