Failure to Follow Food Safety and Hand Hygiene Protocols in Kitchen
Penalty
Summary
Surveyors observed that the facility failed to follow professional standards for food service safety in the kitchen. Specifically, the cook did not take the temperature of banana pudding before plating and distributing it for lunch service. The cook acknowledged forgetting to take the temperature, and the Dietary Manager (DM) confirmed that it was the cook's responsibility to do so before food left the kitchen. The DM also admitted she was responsible for monitoring this process but had assumed the task had been completed. Facility policy required that the temperature of all hot and cold foods be checked prior to meal service. Additionally, staff failed to perform proper hand hygiene while preparing food. The Assistant Director (AD) entered the kitchen, handled a can of tomato juice and an empty container, and poured the juice without washing her hands. The DM and the MIT (Management in Training) both stated that all staff should perform hand hygiene upon entering the kitchen, and the AD had previously received training and reminders regarding this requirement. Facility policy also required frequent hand washing by employees.