Improper Storage of Frozen Food Items: Open bags of frozen pizza dough, corn, potato puffs, and hotdogs were found stored in the reach-in freezer without being sealed in airtight containers or bags. Ice crystals were observed on some items, and the DS, DA, and RD stated frozen foods should be stored in sealed packaging to prevent freezer burn and maintain food quality.
Food storage and kitchen ceiling deficiencies were identified when surveyors found a dented can of pears and an open package of pasta in dry storage. Kitchen ceiling tiles were also observed to be stained, peeling, separated, and missing in multiple areas, and the DM stated these conditions should not be present to prevent debris and pests from falling into food.
Improper food cooling, sanitizer use, and equipment sanitation were observed in the kitchen. Cooked rice in the reach-in refrigerator was not documented on the cooling log, a sanitizer bucket tested at 0 ppm before being refilled to 200 ppm, and a can opener had a thick black substance on the blade and was not included on the weekly cleaning schedule.
Ice machine bin residue was observed during survey, and the MS acknowledged the machine should be kept clean. Review of the cleaning log showed it had last been cleaned weeks earlier, despite the facility policy focusing on cleaning the door molding and lid. Surveyors also found lunch drinks, including milk and juice, at temperatures above 41 F during tray line. The RD and KS stated the drinks had stayed out too long and were not maintained out of the danger zone, contrary to the facility's food safety policy.
Expired and improperly stored food items were found in Kitchen Refrigerator 1, including spilled vanilla ice cream cups and a pitcher of prune juice past its use-by date. The DS and DON stated expired food should not be kept in the refrigerator, and the facility policy required refrigerators to be maintained in a safe, clean, and sanitary condition to prevent foodborne illness.
Improper beard coverage and low sanitizer concentration in kitchen. The dietary manager was observed preparing food without a beard cover, and a kitchen staff member had a beard net that did not fully cover facial hair. In addition, two of three sanitizer buckets tested at 100 ppm, below the facility’s required 200-400 ppm range, during dishwashing area checks.
Food contact surfaces were found in poor condition when cracked measuring cups and cutting boards with deep cuts, scratches, and scoring were observed in the kitchen. The CDM and RDNC stated these items were not in good repair and needed replacement because cracked or scored equipment could not be properly cleaned and sanitized, and the facility policy required food to be prepared in a clean and safe manner with cutting boards in good condition.
Unsafe Food Storage, Handling, and Dishwashing Practices: A Dietary Aid and surveyor observed an open bag of bread left uncovered on the counter, crumbs and food debris on the tray line, used utensils left out, pasteurized eggs unattended on a cart, uncovered applesauce in the refrigerator, soiled dishes and forks left on the tray line, and a dishwashing area with water on the floor and visible debris. Unsealed, unlabeled sandwiches were also found in the refrigerator, and the RDM reviewed policies requiring food to be covered, labeled, dated, and stored in a sanitary manner.
Kitchen sanitation and equipment maintenance deficiencies were identified when surveyors observed a grease-covered stove hood, damaged utensils with melted, chipped, and cracked surfaces, and multiple food-contact items with fuzzy films, watermarks, and crusted residue. Cutting boards were heavily marred and deeply grooved, and a blender plus clear food-storage containers were stored while still wet. The DSS verified the findings, and the DON and ADON were later informed and acknowledged them.
Expired and improperly labeled food was found in kitchen refrigeration areas. Surveyors observed sauerkraut past its use-by date, multiple vegetables and parsley with expired dates, and several opened items including soy bean paste, hot pepper paste, bread, and green cabbages without required dates or labels. The DSS verified the findings.
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