Failure to Sanitize Thermometer and Check Food Temperatures in Kitchen
Penalty
Summary
The facility failed to adhere to professional standards for food service safety in its kitchen operations. During breakfast service, the cook did not sanitize the food thermometer between checking different food items, instead wiping it with a rag that was sitting on a cart. The cook also did not check the temperatures of certain foods, including cinnamon rolls, biscuits, and fried eggs, before serving them to residents. The cook stated that alcohol swabs were not available at the time, and the Dietary Manager confirmed that swabs should have been present in the kitchen. The Dietary Manager also acknowledged that not sanitizing the thermometer between uses could expose residents to bacteria and infection, and that not checking food temperatures could result in serving undercooked food. Record review showed that the facility's policy requires prevention of food contamination to avoid foodborne illness, and FDA guidelines emphasize the importance of using a food thermometer to ensure food safety. Interviews with the Dietary Manager and DON confirmed that these lapses in procedure could lead to cross-contamination and serving inadequately cooked food. The report also referenced a recent incident involving undercooked chicken being served to a resident, further highlighting the failure to follow safe food handling practices.