Cross Contamination During Meal Service
Penalty
Summary
During a lunch meal service, multiple instances of cross contamination were observed in the facility's kitchen. A dietary aide used a thermometer to check food temperatures, inserting the entire device—including the unsanitized top portion—directly into food intended for residents. Additionally, the same aide repeatedly allowed the bottom of food trays to come into contact with mechanical soft pork while portioning, resulting in food residue on both the trays and the serving line. Another aide was seen handling coffee, silverware, and condiments, then touching chicken tenders with contaminated hands after the food slipped, without performing hand hygiene until after the meal service was completed. There was also an incident where regular pork fell into a tray of regular carrots, which continued to be served to residents, including those on mechanical diets. Interviews with the dietary aides and the dietary manager confirmed that these actions constituted cross contamination and were not in line with proper food handling practices. The dietary manager acknowledged that the facility did not have a policy or procedure addressing cross contamination, and staff recognized that their actions could lead to the spread of germs or illness. No information was provided regarding any residents' medical history or condition at the time of the deficiency.