Failure to Maintain Food Safety Standards in Kitchen Operations
Penalty
Summary
The facility failed to adhere to professional standards for food service safety in the kitchen, specifically regarding the cleaning of food thermometers and the serving of cold foods at proper temperatures. During observation, the Dietary Manager (DM) was seen placing a dial food thermometer into different food items, including puree macaroni salad and a puree sandwich, without cleaning the probe between uses. The DM acknowledged being trained to clean the thermometer before each use but attributed the lapse to being nervous and frustrated during the meal service. The facility administrator confirmed the expectation that thermometer probes be cleaned with alcohol prep pads before each use. Additionally, the facility did not ensure that cold foods were served at the required temperature. Potato salad, intended to be served cold, was observed at various temperatures above the required 41°F, including 97.4°F and 70°F in the center of the container. Despite being advised not to serve the potato salad until it was properly cooled, a staff member served it to residents while it was still above the safe temperature threshold. Both the DM and the staff member involved stated they were aware of the proper temperature requirements and acknowledged the risk of foodborne illness from serving food at improper temperatures. Record review of the facility's policy confirmed that all potentially hazardous foods must be brought to safe internal temperatures before serving, and that thermometers must be cleaned, sanitized, and calibrated before use. The policy also specified that cold foods should be held at 41°F or below. The observed practices did not align with these established procedures, resulting in a deficiency related to food safety and handling.