Improper Thawing of Raw Pork Chops in Dietary Department
Penalty
Summary
Surveyors observed that the facility did not follow proper food handling practices regarding the thawing of raw pork chops intended for resident meals. On the morning of the survey, pork chops were seen thawing in a pan of still water in a prep sink, rather than being completely submerged under cold running water as required by both facility policy and the FDA Food Code. The pork chops remained in the same still water for at least 26 minutes, and staff interviews confirmed that the water was not running during this period. The Dietary Manager and the cook provided inconsistent accounts regarding whether the pork had been thawed under running water prior to the observation, but ultimately confirmed that the pork was partially frozen in the middle when removed from the water, then breaded, cooked, and served to 26 residents. The facility's policy, last revised in August 2014, and federal guidelines both require that frozen meat be thawed under cold running water with sufficient velocity to agitate and float off loose particles, ensuring the food does not exceed safe temperatures. The Director of Corporate Food Services was informed that the water had been running earlier but was turned off when the cook left the kitchen, leaving the pork in still water. The surveyor determined that these actions did not meet safe and appropriate thawing methods, potentially contributing to foodborne illness risk for the residents served.