Failure to Ensure Proper Hand Hygiene and Safe Food Temperatures During Meal Preparation
Penalty
Summary
The facility failed to ensure proper hand hygiene and food safety practices during food preparation, as observed by surveyors. Cook-A was seen repeatedly washing hands for less than the required 20 seconds, with handwashing durations ranging from 6 to 12 seconds, despite the facility's hand hygiene competency and the Nebraska Food Code specifying a minimum of 20 seconds. Cook-A also engaged in multiple activities that required handwashing, such as touching the face, adjusting glasses, wiping hands on clothing, and handling various kitchen equipment and food items, but did not consistently wash hands appropriately between these tasks. The facility did not have a specific handwashing policy for the kitchen, and staff were expected to follow the food code. Additionally, the facility failed to ensure that chicken used in the Sesame Chicken dish was cooked to the required internal temperature of 165 degrees Fahrenheit. Cook-A checked the temperature of the tempura chicken and found it to be 144 degrees Fahrenheit, but proceeded to serve the chicken without reheating or rechecking the temperature. The Dietary Manager confirmed that the chicken should have reached at least 165 degrees Fahrenheit before being served. The food temperature log also indicated that the beginning temperature for the chicken was below the required threshold. These deficiencies had the potential to affect 77 of the 78 residents who consumed food prepared in the facility's kitchen. The Administrator confirmed that there were no specific policies for handwashing or food temperature checks in the kitchen, and that staff were expected to adhere to the food code. The observations and interviews confirmed that proper procedures were not followed, leading to the identified deficiencies.