**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on review of facility policy, review of facility documentation, observations, and interview with staff, it was determined that the facility failed to store food and maintain appropriate sanitation in accordance with professional standards for food service safety. Findings included: Review of facility policy, Food Storage, reviewed January 2024, indicated that all food items should be labeled, dated, and rotated to insure FIFO (first in, first out) method of storing and use and to prevent outdated food from being used. Review of facility policy, Sanitation Process, revealed that sanitizer must be mixed at the proper concentration and checked at regular intervals with a test kit and logged on sanitizer log. Sanitizing solutions will be kept in clearly labeled red buckets of sufficient size and quantity to insure effective use. Review of the Three-Compartment Sink, Sink & Surface Cleaner & Sanitizer Concentration Log revealed that the concentration levels (ppm-parts per million) normal range is between [PHONE NUMBER] ppm. Observations on December 2, 2024, at 9:40 a.m. in presence of Employee E3 revealed three bags of pasta, one bag of mixed vegetables, two packages of chicken, and an opened bag containing cookie dough in the walk-in freezer. All had been removed from the shipping box and had no label or date. Observation on December 2, 2024, at 9:50 a.m. in presence of Employee E3 revealed the sanitizer concentration level in a red bucket was 170 ppm. An additional observation of the sanitizing solution received directly from the dispenser at the three-compartment sink revealed a concentration level of 170 ppm. Interview with Employee E3 confirmed that all items should be labeled and dated. Additionally, Employee E3 confirmed that the sanitizer concentration level did not meet the recommended range. 28 Pa. Code 201.14(a) Responsibility of licensee 28 Pa. Code 201.18(b)(1) Management 28 Pa Code 201.18(b)(3) Management