Failure to Maintain Sanitary Conditions During Pureed Food Preparation
Penalty
Summary
During a kitchen observation, a staff member responsible for preparing pureed foods failed to follow safe and sanitary food handling practices. The staff member did not sanitize the food preparation surfaces or equipment between different food items, instead using the same dry cloth to wipe surfaces and the puree machine multiple times, which resulted in cross-contamination of turkey, peas, and gravy. Additionally, the staff member did not wash her hands at any point during the puree process, even after handling different foods, wiping her hands on her clothing, and donning and removing gloves. There was no sanitizer bucket or spray available near the preparation area, and the staff member was observed smearing food residues back onto the prep surfaces. The staff member also failed to follow the correct procedure for pureeing bread as required by the menu, initially forgetting to include it and expressing uncertainty about the process. When prompted, she did not wash her hands before handling the bread and continued to use the same unsanitized cloth and surfaces. The pureed foods were left in holding containers on the counter, and food residues remained on the prep surfaces and equipment. Interviews with dietary management confirmed that the staff member did not adhere to required hand hygiene or sanitization protocols during the food preparation process.