Failure to Maintain Food Safety and Hand Hygiene Standards
Penalty
Summary
The facility failed to ensure that food was stored, prepared, distributed, and served in accordance with professional standards for food service safety in both the main kitchen and one of the kitchenette nourishment areas. During multiple meal services, hot food items such as cooked pasta, stewed tomatoes, and pureed chicken were found to be held at temperatures below the required standard for safe hot holding. Staff responsible for serving meals did not consistently measure or document food temperatures, and when temperatures were checked, some items were not removed from service or reheated as required. The improper holding temperatures were attributed to issues such as unplugged or malfunctioning hot boxes and a lack of proper temperature checks by staff. Additionally, the facility did not maintain proper hand hygiene standards in the food production and service areas. Eight out of nine handwashing sinks were not properly equipped with hot water, soap, or paper towels. Several observations documented that staff either did not wash their hands, used alternative means to dry their hands, or applied gloves without washing hands first. In some cases, staff continued to serve food after touching potentially contaminated surfaces, such as garbage can lids, without changing gloves or washing hands. Interviews with dietary aides, supervisors, and management confirmed that there was a lack of awareness and oversight regarding the availability and functionality of handwashing supplies. Staff acknowledged the importance of proper hand hygiene and food temperature maintenance but did not consistently follow procedures or report deficiencies in equipment and supplies. The facility's policies required proper handwashing and food temperature checks, but these were not consistently implemented during the survey period.