Improper Food Storage and Thermometer Sanitization Practices
Penalty
Summary
Staff failed to follow professional standards for food service safety in the preparation, distribution, and serving of food. During a kitchen tour, a surveyor observed that mixing bowls and pans were stored uncovered and not inverted, both on counters and racks. The kitchen aide confirmed that this was the usual practice, and acknowledged understanding of the risk of bacterial contamination associated with storing dishes in this manner. The dietary manager also confirmed that dishes should be covered or inverted, and noted that moisture remaining after dishwashing could promote bacterial growth, especially since the storage areas were not protected from potential contaminants. Additionally, a staff member responsible for checking food temperatures was observed using an alcohol pad to wipe the thermometer probe, but did not allow the probe to air dry before inserting it into multiple food items. The staff member admitted to not being trained to wait for the sanitizer to dry before use and recognized the potential for contaminating food with sanitizer residue. These practices had the potential to affect all 49 residents in the facility.