Failure to Follow Food Safety Standards in Kitchen Operations
Penalty
Summary
The facility failed to ensure that food was prepared, stored, and served in accordance with professional food safety standards in the kitchens of Susitna and Talkeetna Cottages. In Susitna Cottage, a staff member served a cooked chicken and corn mixture to a resident while leaving the remaining pans of food uncovered on the stove. This was observed by a surveyor, and the food remained uncovered for several minutes until it was brought to the attention of a licensed nurse, who then instructed the staff member to cover the food. The Dietary Service Manager confirmed that food should be covered at all times, even if left for only a few minutes, to prevent contamination as outlined in the FDA Food Code. In Talkeetna Cottage, improper hand hygiene and glove use were observed during food preparation for two residents. A staff member wore the same gloves while preparing food, handling used pans and cutting boards, pouring used oil, and then transferring food to plates and trays without changing gloves or performing hand hygiene between tasks. The staff member only removed gloves to wash dishes, not between food handling tasks. The Dietary Service Manager and facility policy both require handwashing before food preparation and between tasks, as well as proper glove use, which was not followed in this instance. Additionally, food temperature control was not maintained in Talkeetna Cottage. Prepared minced and moist foods were left uncovered on the counter for at least 30 minutes without measuring or recording the temperature, and the food was not placed in a warmer as required. Staff interviews revealed inconsistent practices regarding temperature checks and holding procedures. Facility policy and the FDA Food Code require that hot foods be held at 135°F or above and cold foods at 41°F or below, but these standards were not met during the observed meal service.