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.
Surveyors identified multiple deficiencies in food storage and handling, including undated and unlabeled prepared foods, exposed and spoiled produce, and improper handling of ready-to-eat foods by staff using gloved hands. Dry goods were left uncovered, and items requiring refrigeration were improperly stored. Staff and administration acknowledged these lapses in food safety and sanitation protocols.
Surveyors observed expired bread, thickened milk, and peanut butter pudding, as well as spoiled bell peppers and improperly stored teriyaki sauce. The dietary head confirmed staff were responsible for monitoring expiration dates and storage requirements, while the Administrator stated that staff are expected to routinely check and follow procedures.
Dietary staff prepared and served food without hair restraints due to a lack of available hair nets, and multiple food items in both refrigerated and dry storage were found uncovered, undated, or not stored in sealed containers. Facility leadership confirmed these practices did not meet established food safety policies.
The facility failed to properly store food and maintain food quality, as observed by the presence of spoiled tomatoes with white biological growth in a refrigerator and open bottles of dry seasonings on the spice rack. Both the Kitchen Supervisor and Administrator acknowledged these lapses in food safety standards.
Surveyors observed improper food storage and labeling, including expired produce, undated items, and exposed foods, as well as unsanitary meal preparation practices such as using a soapy towel to wipe a plate and placing a scoop handle directly into food. The Certified Dietary Manager and other staff acknowledged these deficiencies in food safety and sanitation.
Surveyors found that the facility did not follow safe food storage and handling practices, including keeping expired bakery rolls in storage, failing to properly label and date opened frozen foods, and not refrigerating lemon juice as required by the manufacturer. The Dietary Manager confirmed these lapses and noted that dietary aides often returned opened food to storage without proper labeling or dating.
Surveyors found a box of moldy oranges with gnats and an unsealed bag of food thickener exposed to air during a kitchen tour. Dietary staff and management confirmed that these items were not properly stored or disposed of, in violation of facility policy, and acknowledged the potential for foodborne illness due to these lapses.
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