Improper Food Handling and Infection Control Practices in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food safety and infection control practices. The Dietary Manager was seen wearing a facial hair restraint that only covered his chin and not his mustache while taking food temperatures and cooking, including stirring soup and onions. He continued to work in this manner until he later adjusted the restraint to cover his mustache after leaving and returning to the kitchen. The Dietary Manager acknowledged that the restraint was intended to prevent hair from contaminating food and that staff were required to wear hair restraints upon entering the kitchen. Further observations revealed that a dietary staff member, while wearing gloves, handled plates by touching the inner surfaces with her thumb and fingers, patted the plates, and moved tray racks without changing gloves or washing hands. She also used a towel to open the warmer doors and then continued to handle food and plates without performing hand hygiene or changing gloves. During an interview, the staff member recognized that she should have washed her hands and changed gloves after these activities to prevent cross contamination. Interviews with the Dietary Manager, DON, and Administrator confirmed that these actions were not in line with facility policy or professional standards. The facility's policy required proper use of hair restraints, avoidance of touching food contact surfaces, and appropriate glove use with hand hygiene after touching potentially contaminated surfaces. The Administrator and DON both identified these lapses as infection control issues that could lead to foodborne illness, and the Dietary Manager stated that improper hand hygiene and glove use could result in harm to residents.