Deficient Food Storage and Hand Hygiene Practices in Kitchen
Penalty
Summary
Surveyors identified deficiencies in the facility's food storage, preparation, and hand hygiene practices during observations and interviews. On one occasion, a scoop was found stored inside a bulk oatmeal bin in the dry storage area, and a zip top bag containing cut strawberries, a lemon, and grapes was found in the refrigerator without a date or label. These practices were not in accordance with the facility's policy, which requires all food items to be labeled, dated, and stored properly to prevent contamination. During meal preparation, a staff member was observed making pureed food without wearing gloves, handling a cell phone near the prep area, and moving between the prep and dishwashing areas without performing hand hygiene. The staff member also used a dirty dish cloth to wipe the counter and donned gloves without washing hands beforehand. After removing the gloves, the staff member did not wash hands before handling clean and sanitized plate covers. These actions were inconsistent with the facility's hand hygiene policy, which mandates handwashing with soap and water before and after food preparation and when moving between kitchen tasks. Interviews with dietary staff and the regional dietitian confirmed that all kitchen staff are responsible for proper food storage and hand hygiene. Staff acknowledged awareness of the policies and the importance of these practices, but admitted to lapses during the observed incidents. The facility's policies and the FDA Food Code were reviewed, both of which emphasize the necessity of proper labeling, dating, storage, and hand hygiene to prevent food contamination and ensure food safety.