Failure to Sanitize Food Thermometers Between Uses
Penalty
Summary
Staff failed to properly sanitize food thermometers between checking different food items during meal preparation and service. During lunch service preparation, a cook used a food thermometer to check the temperatures of pureed garlic bread, regular garlic bread, and ziti bake without sanitizing the thermometer between each item. The cook acknowledged that she did not sanitize the thermometer as required and explained that alcohol wipes were frequently depleted. The dietitian and kitchen supervisor both confirmed that the facility's process requires sanitizing the thermometer between each food item, but neither observed nor intervened when the procedure was not followed. During dinner service, the kitchen supervisor checked the temperature of a cold turkey ranch wrap, then calibrated the thermometer in an ice bath, and subsequently checked the temperature of a hot puree turkey wrap, all without sanitizing the thermometer between uses. The kitchen supervisor acknowledged the lapse when questioned. Review of the facility's policy confirmed that thermometers are to be cleaned, sanitized, and calibrated for accuracy between uses. These failures in food safety practices had the potential to affect all residents receiving regular or puree diets.