Failure to Follow Hand Hygiene and Food Temperature Protocols During Food Service
Penalty
Summary
Facility staff failed to consistently follow proper hand hygiene protocols and food temperature monitoring during food preparation and service, as observed by surveyors. Staff were seen handling food and kitchen equipment with bare or contaminated hands, donning gloves without prior handwashing, and touching multiple surfaces and food items without appropriate hand hygiene in between tasks. For example, a dietary staff member handled bread, utensils, and food items with contaminated hands and gloves, and did not always wash hands before putting on new gloves or after removing them. The staff member also touched food directly with bare hands and failed to use tongs as required. Additionally, the facility did not ensure that internal food temperatures were taken for all cooked foods before serving. While some food items had their temperatures checked and recorded, others, such as fried eggs and pancakes, were not temped prior to being placed on the steam table and served. The dietary staff member acknowledged during interviews that not all foods were temped as required, and the dietary manager confirmed that the expectation is for all hot foods to be temped before serving. The facility's policies on handwashing and food preparation were not fully implemented, as evidenced by staff actions and statements during interviews. The lack of adherence to these protocols created the potential for foodborne illness for all 35 residents in the facility, as food was not always handled or served in accordance with professional standards and regulatory requirements.