Improper Hand Hygiene Practices in Kitchen
Penalty
Summary
The facility failed to maintain a sanitary environment in the kitchen as required by professional standards and the 2022 FDA Food Code. During observation, a cook was seen using hand sanitizer instead of washing hands with soap and water between food preparation tasks, including after handling raw meat and before preparing salads. The cook sanitized her hands with gel sanitizer and donned gloves between tasks, only washing her hands with soap and water after several steps. Interviews with the cook and the dietary manager confirmed that staff routinely used hand sanitizer between glove changes, and the dietary manager was unaware that this practice was not compliant with food safety standards. Review of the facility's own handwashing policy indicated that antimicrobial gels cannot be used in place of proper handwashing in a foodservice setting. The FDA Food Code specifies that hand antiseptics may only be used on hands that have already been properly washed, and if not meeting certain criteria, must be followed by thorough rinsing with clean water before food contact or glove use.