Failure to Maintain Sanitary Food Preparation and Service Conditions
Penalty
Summary
The facility failed to ensure that food was prepared, distributed, and served under sanitary conditions in the main kitchen. During a continuous observation of lunch meal service, three bags of raw frozen chicken cutlets were observed being thawed in the kitchen sink without running water, contrary to both state regulations and facility policy, which require thawing under running water with sufficient velocity to agitate and float off loose particles. The chicken cutlets remained in their original packaging and were not consistently submerged or exposed to running water throughout the observed period. At times, the water was off, only trickling, or not covering the entire surface of the chicken, and at one point, the sink overflowed onto the floor. Eventually, the chicken was removed and placed in the walk-in refrigerator, but the thawing process did not adhere to required safe practices during the observed period. Additionally, the facility failed to ensure that dietary staff did not wear inappropriate jewelry during food preparation and service. The cook was observed wearing a watch, a fashion dangly chain bracelet, and two plain band rings while preparing and plating meals. During the meal service, one of the rings fell off onto the tray line near food, and the cook picked it up and placed it in his pocket before continuing to plate food. Both the dietary manager and the regional dietary consultant acknowledged that only a plain wedding band should be worn, and that the observed bracelet could not be removed. The dietary staff had been provided education on jewelry policies, but the observed practices did not comply with facility policy or state regulations. No specific residents or patients were directly involved or affected in the events described, and the report does not mention any medical history or conditions related to residents at the time of the deficiency. The deficiencies were identified through direct observation of staff practices and interviews with dietary management.