Deficient Food Temperature Control and Hand Hygiene in Dietary Services
Penalty
Summary
The facility failed to ensure that food was prepared and served at appropriate temperatures and that staff followed proper hand hygiene protocols during food handling and dishware management. During the survey, it was found that temperature logs for previous meals were not completed, and on one occasion, the log was pre-filled before meal preparation and service. Staff admitted to sometimes recording temperatures in advance, and there was no evidence to verify the accuracy of these records. A test tray revealed that food items were served below optimal temperatures, and the facility did not use plate warmers to maintain food temperature during delivery. Both the Dietary Services Manager and Regional Manager acknowledged these issues and the lack of procedures to keep food at palatable temperatures. Additionally, the survey revealed lapses in hand hygiene among dietary staff. The handwashing sink in the kitchen was out of soap, and staff admitted to washing hands with water only or using alternative sinks. One staff member was observed removing gloves and then handling clean dishware without washing or sanitizing hands. The Dietary Services Manager confirmed that no in-service training on handwashing had been provided to dietary staff since her recent employment at the facility. The Assistant Director of Nursing/Infection Control Preventionist emphasized the importance of proper hand hygiene and glove use, confirming that staff were expected to follow these protocols. A resident with multiple medical conditions, including diabetes, bone disorder, and moderate cognitive impairment, reported that food was sometimes served cold, leading her to refuse certain menu items. The facility's own policies required that food be rapidly heated to appropriate temperatures and that staff be knowledgeable in proper dishware handling, but these standards were not consistently met, as evidenced by the survey findings.