Failure to Maintain Sanitary Food Handling During Meal Service
Penalty
Summary
The facility failed to maintain sanitary conditions during the lunch tray line, as evidenced by observations and staff interviews. Specifically, a dietary aide was seen leaning racks and trays of bowls over food items on the steam table while food was being plated, which could lead to contamination. Another dietary aide was observed wearing gloves while touching the outer surfaces of bags of buns, removing a bun, plating it, and then, with the same gloved hands, picking up lettuce and tomatoes to place on burgers. This aide also opened packages of buns and cheese and returned to placing them on burgers without changing gloves or washing hands between tasks. The facility's own policy on food preparation and service prohibits bare hand contact with food and requires gloves to be worn and changed between tasks to prevent the spread of foodborne illness. The interim dietary manager confirmed that these practices were not followed, resulting in a failure to maintain sanitary conditions and prevent potential cross-contamination during meal service.
Plan Of Correction
E13 was immediately educated on proper food handling procedures on tray line and infection control standards. The bread bags and bowls were removed from the tray line after discovery. CDM or designee will educate all kitchen staff on proper food handling procedures. CDM or designee will audit tray line during meal service 3 times a week for 4 weeks, then twice a month for 2 months. Results will be reviewed at QAPI and revised as needed.