Improper Sanitization and Unsafe Food Handling in Dietary Department
Penalty
Summary
The facility failed to follow safe and sanitary food handling practices during the washing, sanitizing, and preparation of cooking equipment, dishware, tableware, and utensils in the kitchen. Observations revealed that the low-temperature dish machine and three-compartment sink were both in use, but critical components such as sanitizer test strips and chemical supply hoses were missing or disconnected. Staff were unable to provide documentation of required temperature and sanitizer concentration checks, and there was no evidence that these checks had been performed. The dishwashing machine was used without verification of proper sanitization, and the three-compartment sink lacked both detergent and sanitizer, rendering the sanitization step impossible. During meal preparation, a cook was observed handling dirty pots, raw and cooked food, and kitchen equipment without changing gloves or washing hands, moving between contaminated and clean tasks. The same sink compartment was used for rinsing soiled cookware and draining cooked vegetables without cleaning or disinfecting between uses. The cook also handled raw ground beef, spices, and prepared food without any hand hygiene or glove changes, and then served food to residents. Staff interviews confirmed a lack of training on sanitation processes, and employees were unaware of who was responsible for maintaining or testing chemical sanitizers for either the sink or the dishwashing machine. Environmental observations of the kitchen revealed unsanitary conditions, including dirty floors, debris under the sink, uncovered garbage cans near food preparation areas, and visibly soiled dishware and utensils. The ice machine was also found with heavy lint on its exterior filters. The Maintenance Director confirmed that sanitizer was not connected to the three-compartment sink and that chemical supply lines were disorganized and possibly dispensing the wrong chemicals. The facility was unable to provide maintenance records or documentation for the dishwashing machine, and the dietary staff had not been performing or documenting required sanitization checks. These failures resulted in the improper sanitization of food-contact surfaces and placed all residents at risk for foodborne illness.