Sanitation and Thawing Procedure Deficiencies in Kitchen
Penalty
Summary
The facility failed to maintain food preparation and kitchen equipment in a sanitary and good working condition, as well as to follow correct thawing procedures for hamburger meat. During a kitchen walkthrough, several issues were identified, including a large can opener with dried food on the blade, a small toaster with excessive crumbs, a large mixer with dried batter, and a plate warmer with dried food drippings. Additionally, a black food cart and plastic bowls were found with dried food, and a gray plastic food tray cart had dried food and drippings. A small brush was observed on the handwashing sink, which could transfer bacteria between staff. The facility also failed to maintain proper thawing procedures for hamburger meat. A log of hamburger was observed sitting in a pool of blood in the freezer, which was acknowledged as incorrect by the Infection Control Nurse and the registered dietitian. The facility's Food Preparation and Service policy requires potentially hazardous foods, such as raw meats, to be prepared in specified areas to prevent cross-contamination. However, the facility's Infection Control walk-through checklist previously marked meat thawing as satisfactory, indicating a discrepancy in practice. The dietary staff received education on proper thawing techniques after the observation.