Failure to Maintain Hand Hygiene and Sanitation in Food Service
Penalty
Summary
The facility failed to ensure proper hand hygiene and sanitation practices in the kitchen, as observed during food preparation and service. A cook was seen handling raw chicken with gloved hands and, without changing gloves or washing hands, proceeded to touch a seasoning container and a sheet pan, only removing the soiled gloves and washing hands after these tasks. The Food Service Director confirmed that gloves should be changed and hands washed when switching tasks or after handling raw meat, in accordance with the facility's handwashing policy. Additionally, another cook was observed using a thermometer to check food temperatures, rinsing it under water between different food items without using a sanitizing wipe or rag, as required by facility policy. Sanitizing wipes were not available at the prep table during this process. Further, the meat slicer on the prep counter was found uncovered and had caked-on food debris behind the blade and on the housing. The Food Service Director was unsure if the blade was removable for cleaning and stated that the machine did not come with a specific cover. The facility's policy requires all preparation and serving equipment to be cleaned and sanitized after contact with raw foods to prevent cross-contamination. These failures in hand hygiene, equipment cleaning, and sanitization have the potential to affect all residents receiving food from the kitchen, except for two residents on NPO orders.