Improper Sanitation and Food Handling Practices Observed in Kitchen
Penalty
Summary
Multiple instances of improper sanitation and food handling practices were observed in the facility's kitchen. Dietary staff were seen using a cut-resistant glove that was stored in a back pocket and not sanitized before use, with hand sanitizer being applied to the glove instead of proper cleaning. Staff also performed hand hygiene for less than the required duration, with some using the 3-compartment sink intended for dishwashing rather than the designated handwashing sink. These actions were directly observed during food preparation and after handling garbage. Interviews with dietary staff revealed a lack of understanding regarding the correct handwashing duration, with one staff member stating that 10 seconds was sufficient. The culinary manager acknowledged that the use of hand sanitizer on gloves and improper handwashing practices were not in accordance with professional standards and facility policy. The observations and staff interviews indicate that the facility failed to ensure food was prepared and handled in accordance with professional standards for food service safety.