Failure to Maintain Sanitary Conditions in Kitchen and Food Handling
Penalty
Summary
The facility failed to maintain sanitary conditions in the main kitchen, as evidenced by multiple observations during survey visits. The dish machine's wash cycle was only reaching 142 degrees Fahrenheit, below the required 150-165 degrees, and the rinse cycle reached 160 degrees, below the required 180-194 degrees. Additionally, the walk-in cooler fans had a white fuzzy substance on them, and these fans were blowing air directly over food items. These issues were confirmed by the HCS corporate Dietary Manager during interviews. Further observations revealed that dietary staff were not following proper hand hygiene and glove use protocols. One dietary employee was seen touching the outside of a bag, pulling out buns, and then handling food items without changing gloves or washing hands. The same employee left the tray line to retrieve mashed potatoes and returned to serving without hand washing or changing gloves. Two dietary aides entered the kitchen without beard guards and had to walk through the kitchen to obtain them. Another dietary aide was observed washing dishes, handling soiled items, and then removing clean items from the dish machine without washing hands or changing gloves. These lapses in sanitary practices were also confirmed by the HCS corporate Dietary Manager.