Finding Description
Based on observation, interviews, and record review, the facility failed to maintain the kitchen in a sanitary manner when staff failed to:
- Perform hand hygiene and to change gloves as often as necessary to avoid cross contamination,
- Store open food protected and with labels and dates to prevent cross contamination and outdated usage,
- Utilize hair restraints and beard guards in a manner which restrained all hair while in the kitchen,
- Use the sanitizing solution according to manufacturer's instructions,
- Protect clean disposable wares (includes dishware, drinkware, and flatware such as spoons, forks, and knives) to prevent contamination,
These failures had the potential to result in cross contamination and foodborne which could affect all residents who ate food from the kitchens. The findings are:
Handwashing and Glove Use
A. Record review of the facility's Sanitation and Infection Control, Hand Hygiene policy, dated January 2014, revealed staff directed to wash hands with soap and water at the following times:
- Before handling food or clean utensils, dishes, equipment,
- Before putting on gloves,
- After touching hair, skin, beard, or clothing,
- After handling soiled silverware,
- After handling garbage,
- After removing gloves,
- After any other activity that may contaminate the hands.
B. Observation on 08/20/24 at 12:15 pm, of the kitchen located on Unit #1 revealed Server 1 wore gloves and entered the kitchen. The Server touched the door, the trash can, and dirty dishes. The Server took clean dishes out of the dishwasher and put them away. The Server did not remove his gloves and did not perform hand hygiene when he moved from dirty tasks (touching dirty dishes, cleaning the kitchen, taking out trash, and similar) to clean task (touching clean dishes, preparing food, and similar). At 12:26 pm, Server 1 touched dietary cards and dirty dishes. He took the dirty dishes to the three-compartment sink (a sink with three sections to wash, rinse, and sanitize) and touched the hose with dish detergent to fill a tub of dishes with soapy water. He took the tubs to the dirty side of the dishwashing area, removed a clean pitcher from the dishwasher, and placed it on the storage shelf. Server 1 did not remove his gloves and did not perform hand hygiene when moving from dirty dishes to clean dishes. The Server placed the same gloved hand on a trash can, with part of his fingers inside the can, to move it across the floor. He removed the trash bag of waste from the can, and he placed a new trash bag in the can. The Server removed clean dishes from the dishwasher and put them away. The Server did not remove his gloves and did not perform hand washing after touching the trash can.
C. On 08/21/24 at 8:40 am, during an interview, the Supervisor stated the facility had a policy for glove use and handwashing, and staff have been trained on the policy. She stated staff should hand wash before putting on gloves and after removing the gloves. She stated staff should also hand wash every time they entered the kitchen, when they moved from a dirty task to a clean task, and after they used the restroom, took a break, or touched their face or body. She stated staff should change their gloves when soiled, between processes, and after touching something that was not food related. The Supervisor stated staff should not treat their gloved hands like their bare hands.
D. Observation on 08/21/24 at 11:25 am of the kitchen located on Unit #2 revealed Server 2 wore gloves and prepared for the resident's lunch service. The Server threw a piece of paper into the trash can and touched the lid. The Server continued to touch the steam table, the door to the dining room, a piece of paper, the refrigerator door handle, serving containers of butter and supplement drinks, and drink pitchers. The Server did not change her gloves or wash her hands after touching the trash can and before touching the steam table and food related items. At 11:34 am, the Server removed her gloves and performed hand washing. Server 1 pressed the buttons to open the partition between the kitchen and the dining room. She put on new gloves. The Server touched the resident food trays, dietary cards, the thermometer, food containers. The Server touched the resident plates, serving utensils, refrigerator doors, and bread slices with her gloved hands. She pulled up the sleeve on her right arm using her gloved left hand. The Server touched resident bowls with her gloved thumb on the food surface area. The Server did not wash her hands after touching the divider buttons and before putting on gloves. The Server did not change her gloves and perform hand washing after she touched the refrigerator doors and her sleeve and before she touched food and food related items.
E. On 08/21/24 at 12:15 pm, during an interview, the Director of General Services stated the Supervisors were responsible to ensure the kitchen was maintained in a clean, orderly, and sanitary manner. She stated it was expected staff would perform handwashing when they moved from a dirty task to a clean task. She stated staff should wear gloves when handling ready to eat food, like bread. She stated staff should wash their hands before they put on and after they removed their gloves. The Director stated staff should not treat their gloved hands like their bare hands.
Unprotected, Unlabeled, and Undated Open Food Items
F. Record review of the facility's Production, Purchasing, Storage: Food and Supply Storage Procedures policy, dated January 2014, revealed staff directed to cover, label, and date unused portions and open packages.
G. Observation on 08/19/24 at 12:20 pm, of the dry storage area, revealed two, 25 pound (lb) bags of pinto beans open to air.
H. Observation on 08/20/24 at 8:52 am, of the walk-in refrigerator Morning Box, revealed the following:
- One package of sliced ham open to air,
- One, 16 ounces (oz) container of beef base opened and undated,
- One, 16 oz container of vegetable base opened and undated.
I. On 08/20/24 at 8:53 am, during an interview, the Director of General Services stated opened food should be labeled, dated, and sealed. She said it was expected staff would have wrapped the opened ham slices with saran wrap to protect it from the air. She stated she and the Supervisors walked through the walk-ins every day and looked for items that were not in compliance. The Director of General Services stated she was not aware the unlabeled, undated, and unprotected food items were in the walk-in.
J. Observation on 08/20/24 at 8:28 pm of the dry storage area, revealed one 5 lb bag of powdered cocoa loosely rolled, opened, and exposed to air.
K. On 08/20/24 at 8:30 am, during an interview, the Stocker stated, she was responsible to ensure the dry storage area was maintained in an orderly and sanitary manner. She stated she checked the dry pantry every day to ensure items were stored correctly, labeled, dated, and protected. The Stocker stated staff used the cocoa for breakfast. She stated they forgot to secure the cocoa bag with the plastic tabs when they rolled the top closed. The Stocker stated staff should have ensured the bag remained rolled closed to prevent exposure to air.
L. On 08/21/24 at 8:40 am, during an interview, the Supervisor stated the facility had a policy on food storage, and staff have been trained on the policy. She stated it was expected for staff to label and date open food with the date the food was opened. She stated food should be securely protected from air to prevent cross contamination.
Hairnets and [NAME] Guards
M. On 08/20/24 at 10:50 am during an interview with the Director of General Services, the Director of Food Services, and the Dieticians, Dietician 1 and Dietician 2 stated they were responsible to perform audits of kitchen staff, and they performed the audits twice a week. The Dieticians stated they completed a form for each audit and gave the form to the Director of General Services to address any issues with the dietary staff.
N. Observation on 08/21/24 at 11:07 am revealed Server 1 in the kitchen Unit #1 took the food temperatures in preparation for the resident's lunch service. The Server wore a beard guard, but the beard guard did not cover the Server's mustache. The Server's mustache measured approximately 1/4 inch () to 1 in length.
O. Observation on 08/21/24 at 11:25 am revealed Server 2 in the kitchen Unit #2 prepared food items for the resident's lunch service. The Server wore a hairnet, but the hairnet did not cover all the Server's hair. The Server's hair hung loosely around her face and measured approximately 2 1/2 in length. Further observation revealed two Dieticians stood in the kitchen and observed Server 2, but the Dieticians did not coach the Server to cover all her hair with the hairnet while working with the residents' food.
P. On 08/21/24 at 12:15 pm, during an interview, the Director of General Services stated the Supervisors were responsible to ensure the kitchen was maintained in a clean, orderly, and sanitary manner. She stated the facility had a policy on hair nets, and staff are trained on the policy. She stated all staff must wear hairnets at all times when they enter the kitchen, and they are to wear beard guards, as needed, at all times in the kitchen. She stated they must wear hairnets and beard guards regardless of the length of their hair. The Director stated the hairnets and beard guards should cover all the hair.
Dishes Not Sanitized According to Manufacturer's Instructions
Q. Review of the facility's Sanitation and Infection Control, Sanitizing Food Contact Surfaces policy, dated January 2014, revealed staff directed to immerse items in the sanitizing solution for a minimum of 60 seconds when washing dishes in the pot sink (three-compartment sink).
R. Review of the manufacturer's instructions for the sanitizing solution used by the facility in the three-compartment sink revealed the product could be used to clean and sanitize hard, non-porous surfaces of equipment. To sanitize, allow surfaces to remain wet for at least 60 seconds.
S. Observation on 08/21/24 at 8:05 am revealed the Dishwasher washed pots and pans in the three-compartment sink. The Dishwasher washed a pan in the soapy water, placed the pan in the clean rinse water, dipped the pan in the sanitizing solution, and placed the pan on the rack to air dry. The Dishwasher washed a plastic container in the soapy water, rinsed it in the clean water, dipped it the sanitizing solution, and placed it on the rack to air dry. The Dishwasher did not submerge the pan or the plastic container in the sanitizing solution for one minute, per the manufacturer's instructions. At 8:15 am, the Supervisor watched the Dishwasher dip the pots and pans into the sanitizing solution instead of submerging the items for one minute. The Supervisor coached the Dishwasher and told her to submerge the items in the sanitizing solution for one minute. At 8:22 am, the Dishwasher washed a baking sheet in the soapy water, rinsed it in the clean water, dipped it into the sanitizing solution, and placed it on the rack to air dry. The Dishwasher did not submerge the baking sheet in the sanitizing solution for one minute, per the manufacturer's instructions.
T. On 08/21/24 at 8:25 am during an interview, the Dishwasher stated items should be submerged into the sanitizing solution and not just dipped. The Dishwasher stated she was not exactly sure how long the items should be in the sanitizing solution, but she thought it should be around one minute.
U. On 08/21/24 at 8:40 am, during an interview, the Supervisor stated staff should completely submerge the dishes in the sanitizing solution for one minute when they washed dishes in the three-compartment sink. The Supervisor stated she observed the Dishwasher failed to sanitize the dishes correctly, so she told the Dishwasher to leave the items in the sink for one minute. The Supervisor stated it was expected the Dishwasher would have followed the directions for sanitizing the equipment. She stated dipping the dishes into the sanitizing solution was not sufficient.
V. On 08/21/24 at 12:15 pm, during an interview, the Director of General Services stated the Supervisors were responsible to ensure the kitchen was maintained in a clean, orderly, and sanitary manner. She stated staff should ensure dishes are completely submerged in the sanitizer solution for one minute to ensure the items were properly sanitized.
Protection of Disposable Ware
W. Observation on 08/20/24 at 8:31 am of the dry storage area revealed the following:
- One box of plastic spoons opened and unprotected.
- One box of plastic forks opened and unprotected.
- One box of plastic knives opened and unprotected.
- One box of disposable aluminum serving pans opened with food surface exposed and unprotected.
X. Record review of the facility's Production, Purchasing, Storage: Food and Supply Storage Procedures policy, dated January 2014, revealed staff directed as follows:
- Store all single-service items with food contact surfaces facing down.
- After single-serve items, such as disposable plates or containers, have been opened, they must be stored inverted on clean surfaces to prevent contamination.
- The policy did not address the storage of plastic wares, such as forks, spoons, and knives.
Y. On 08/20/24 at 8:33 am, the Stocker stated she was responsible to ensure items in the dry storage area were stored in a sanitary manner. She stated staff got plastic ware for the residents' breakfast service. She stated it was expected the staff would cover the plastic ware after they got what they needed. The Stocker stated the disposable aluminum pans should also be protected. She stated when the items are unprotected and open to air then they are at risk of contamination by dust, flies, or other contaminants.
Z. On 08/21/24 at 8:40 am, during an interview, the Supervisor stated the facility had a policy on ware storage, and the staff have been trained on the policy. She stated it was expected wares were stored in their original packaging. She stated staff should take what they needed out of the box and use the plastic to recover the items. The Supervisor stated disposable wares should not be exposed to air to prevent cross contamination.
AA. On 08/21/24 at 12:15 pm, during an interview, the Director of General Services stated the Supervisors were responsible to ensure the kitchen was maintained in a clean, orderly, and sanitary manner. She stated it was expected disposable wares were covered and not exposed to the air and potential contaminates. She stated staff should take what they needed and cover the items. She stated the Stocker checked the storage areas daily to ensure all items were covered, but other staff were also responsible to ensure the items were covered after they got what they needed.