Failure to Maintain Safe and Sanitary Food Handling Practices
Penalty
Summary
The facility failed to prepare and distribute food in a safe and sanitary manner, as observed during multiple meal service periods. Dietary staff were seen repeatedly using the same pair of gloves to handle various food items, kitchen equipment, and packaging, without changing gloves or washing hands between tasks. For example, a dietary staff member donned gloves and used utensils to serve food, but then touched condiment containers, opened freezers, handled frozen chicken tenders, and placed them in the fryer, all without changing gloves. The same staff member also handled ready-to-eat foods, opened packaging, checked food temperatures, and manipulated kitchen equipment with the same gloves, only occasionally removing gloves and washing hands before donning new gloves. The use of gloves was inconsistent with safe food handling practices, as gloves were not changed between handling different items and surfaces, and tongs were not consistently used for serving food until prompted by the Dietary Manager. Interviews with the dietary staff and manager revealed a lack of consistent understanding and implementation of proper glove use and food handling protocols. The dietary staff member indicated he would change gloves if he touched something not food safe, but also believed it was acceptable to touch ready-to-eat items and clean kitchen handles with the same gloves. The Dietary Manager clarified that staff were not supposed to touch food items with gloved hands unless the gloves were clean and that gloves should be changed when touching other items. Facility policy required food to be stored, prepared, handled, and served to minimize the risk of foodborne illness, but these procedures were not followed during the observed meal services. This deficient practice had the potential to affect all 46 residents receiving meals from the Transitional Care Unit and Tulip Place kitchenette.