Based on record review, observations, and staff interviews, the facility failed to remove food items stored and available for use that were past the expiration date or had signs of spoilage from 1 of 2 walk-in coolers. The facility also had 3 of 4 kitchen staff members who failed to fully cover their hair during meal preparation. This deficient practice had the potential to affect food and beverages served to residents. The findings included: The initial tour of the kitchen with the Dining Services Manager on 3/25/25 at 10:32 AM revealed the following: 1a. One 16 ounce (oz) container of Chicken Base with an expiration date December 2024 stored in the walk-in cooler and available for use. b. Three 16 oz containers of Chicken Base with an expiration date of January 2025 stored in the walk-in cooler and available for use. c. Four 16 oz containers of Chicken Base with an expiration date of February 2025 stored in the walk-in cooler and available for use. d. One 16 oz container Chicken Base with expiration date February 2025, with opened date March 13, 2025, was observed to be one fourth used covered in clear wrap was stored in the walk-in cooler available for use. e. Ten of twenty-five medium red onions observed with white fuzzy matter in a covered plastic container stored in the walk-in cooler available for use. During an interview on 3/25/25 at 10:44 AM the Dining Services Manager stated produce should be checked daily for signs of spoilage. The Dining Services Manager verbalized the supervisors in the kitchen were assigned to complete the daily checks of the walk-in cooler and specifically observe the produce for signs of spoilage. The Dining Services Manager further stated the supervisors were also assigned to check expiration dates. The Dining Services Manager voiced expiry dates and produce checks for signs of spoilage were completed daily inclusive of weekends. The Dining Services Manager indicated she did not have any concerns reported to her from the weekend (3/22/25 and 3/23/25) as well as on Monday (3/24/25). The Dining Service Manager continued to state dietary staff were educated on checking for expiry dates and signs of spoilage but did not have documentation of the education provided. On 3/28/25 at 12:05 PM the Director of Nursing revealed food items should be appropriately discarded. 2. An observation on 3/27/25 at 11:50 AM in the presence of the Dining Services Manager revealed Dietary Aide #1's hair on her forehead was not covered by the hair net. Dietary Aide #2 and Dietary Aide #3's hair net covered the bun in the back of their head with the rest of their hair exposed. The three staff members were observed pouring the residents' beverage selections in cups and transporting tea to the beverage area. During the interview with the Dining Services Manager on 3/27/25 at 2:30 PM, the Dining Services Manager stated all employees' hair should be fully covered at all times while in the kitchen. On 3/28/25 at 12:05 PM the Director of Nursing stated all kitchen staff should have hair fully covered.