Deficient Food Sanitation and Hand Hygiene Practices
Penalty
Summary
The facility failed to ensure that food was prepared and served in a safe and sanitary manner, as evidenced by improper dishwashing temperatures and inadequate hand hygiene practices among dietary staff. During multiple observations, the facility's American Dish Service model ADC-44 multi-tank conveyor dish machine did not reach the minimum wash temperature required by both the manufacturer's data plate and the Wisconsin Food Code. Recorded wash temperatures ranged from 150 to 158 degrees F, below the required minimum of 159 degrees F. Despite these substandard temperatures, staff did not rewash dishes to meet the necessary standards, and maintenance staff incorrectly advised that temperatures above 150 degrees F were sufficient. Additionally, dietary staff did not follow proper hand hygiene protocols during meal service. One dietary aide donned gloves without washing hands, touched various surfaces and ready-to-eat foods with the same pair of gloves, and continued serving food with visibly soiled gloves without changing them or cleansing hands. Another dietary aide used hand sanitizer before donning gloves but then touched multiple contaminated surfaces, including a thermometer, sanitizing wipes, and cabinet handles, and scratched their head with soiled gloves before handling food, again without changing gloves or performing hand hygiene. These practices were observed during meal service and confirmed by the Dietary Manager and Corporate Dietitian, who acknowledged that staff failed to adhere to both facility policy and state food code requirements. The deficiencies had the potential to affect nearly all residents in the facility, with the exception of one resident who received nutrition via tube feeding.