Failure to Maintain Sanitary Food Preparation Practices and Equipment
Penalty
Summary
The facility failed to maintain proper sanitation and infection control practices in the main production kitchen, as evidenced by observations of a commercial can opener and food thermometer. The can opener blade was found with dark tan, black, and red debris caked along its surface during two separate observations, and the culinary director confirmed the buildup, stating the can opener was only washed three to four times a week and was unsure of the last cleaning. The director acknowledged that a dirty blade posed a risk for cross-contamination and that it should be cleaned daily. Additionally, a cook was observed using a moist, stained washcloth to wipe a food thermometer between checking different food items, rather than using alcohol wipes or a sanitizing solution as required by facility policy. The cook admitted to never using alcohol wipes and instead would use a clean washcloth to prevent cross-contamination. The culinary director confirmed this was not the facility's procedure and that proper sanitization was necessary. The director of nursing also identified these practices as infection control issues. Facility policies required all food contact surfaces and utensils to be properly washed and sanitized, and specifically stated that thermometers should be sanitized between each food item.