Improper Sanitization of Food Thermometer Probe During Meal Preparation
Penalty
Summary
The facility failed to ensure sanitary practices were followed during food preparation, as observed during a survey. The Dietary Manager (DM) was seen measuring the temperatures of 11 food items on the steam table and used a paper napkin to wipe the residue from the probe thermometer between each food item, without sanitizing the probe. The DM then used the same unsanitized probe to measure the temperature of a bowl of fruit and a bowl of applesauce. When questioned, the DM placed the probe in a cup of sanitizing solution, stating it was the same solution used in the sanitization buckets, and also provided a box of food probe wipes that appeared tattered and had an illegible date. Interviews with the DM, District Manager, and Registered Dietitian confirmed that the expected practice was to use a clean probe wipe to sanitize the thermometer between each food type to prevent cross-contamination. The failure to follow these procedures was not in accordance with the facility's policy, which required food preparation procedures that avoid contamination by potentially harmful physical, biological, and chemical agents. This practice had the potential to affect the 62 residents who received food from the kitchen.