Failure to Maintain Sanitary Food Handling and Meal Service Practices
Penalty
Summary
The facility failed to follow sanitary practices in the kitchen and during meal service, affecting all residents who received food prepared in the facility kitchen. During an initial kitchen tour, a dietary aide was observed using a dish machine with chlorine sanitizer levels above the posted guidance range. The aide had not tested the machine prior to use, and there was confusion among staff regarding the correct sanitizer concentration, with posted guidance indicating 50-100 ppm but test results showing 200 ppm. The dish machine service representative later confirmed that the correct test strips should register between 50-100 ppm, and the facility's policy required staff to check sanitizer levels before use and not proceed if out of range. During meal service, trays prepared in the main dining room were transported to resident rooms on a cart with uncovered juice and water cups. The cart was stationed in a hallway with staff, visitors, and residents passing by. When questioned, a staff member assisting with tray delivery was unaware of the reason for the uncovered beverages. Facility policy required all foods to be covered during transport to control the spread of infectious disease, but this was not followed for several residents who received uncovered drinks. Additionally, a cook was observed preparing a meal while wearing gloves soiled with pureed food and gravy. Without changing gloves, the cook handled a hamburger bun and added toppings, directly violating sanitary food handling practices. The unsanitary practice was observed and reported to the dietary manager, and the facility menu confirmed the food items being prepared at the time.