Finding Description
Based on observation, interview, and record review, the facility failed to store, prepare, and serve food under sanitary conditions in 1 of 1 kitchen reviewed for food and nutritional services, when they failed to:
A.
The facility failed to ensure kitchen staff used proper hand washing and sanitation procedures when handling food.
This failure could cause decreased meal satisfaction and decreased meal consumption due to using unsanitary practices in the facility's only kitchen and could affect all residents in the facility that receive meals from the facility kitchen.
Findings include:
In an observation and interview on 6/16/25 at 12:00 pm, [NAME] A was observed in the kitchen with gloved hands serving the noon meal. [NAME] A changed her gloves, touched various kitchen surfaces, picked up a plate and the serving utensils. [NAME] A plated the food then used her gloved hand and picked up a roll. [NAME] A set the plate on the counter then picked up another plate. [NAME] A did not make any attempts to change her gloves or wash her hands. [NAME] A was asked if she realized she had touched the bread without changing her gloves. [NAME] A did not speak English well and just looked at this writer. The DM explained to [NAME] A what had happened. [NAME] A nodded.
In an observation and interview on 6/16/25 at 12:05 pm, [NAME] B touched various kitchen surfaces, walked to the tray cart, picked up a tray with both gloved hands, set the tray on the counter, touched the tray ticket, picked up a plate, picked up the serving utensils and plated the food. [NAME] B then used her gloved hands to pick up a roll from the muffin tin. [NAME] B picked up a knife to loosen the rolls from the pan and touched the rolls and the pan with her gloved hands. [NAME] B then went to the window and placed the tray of food in the window. [NAME] B picked up a new tray and took the tray to the serving table. [NAME] B did not make any attempts to change her gloves or wash her hands. [NAME] B stated the roll was stuck to the pan. The DM stated tongs should be used to serve bread.
In an interview on 6/18/25 at 8:50 am, the DM stated she expected staff to use tongs when touching food and she expected gloves to be changed as the tasks change and she expected hands to be washed when changing tasks. The DM stated both [NAME] A and [NAME] B were not supposed to touch the food and should have used utensils and should have washed hands and changed gloves between tasks. The DM stated the consequences of not washing hands and changing gloves would be risk of food borne illness. The DM stated she trained the staff in hand washing and glove use and expected all staff to wash hands and change gloves between tasks. The DM stated there was no policy on using tongs for serving food.
Record Review of the facility policy dated November 2022, titled Preventing Food Borne Illness-Employee Hygiene and Sanitary Practices documented: Bare hand contact with food is prohibited. Gloves are worn when handling food directly and changed between tasks. Disposable gloves are single use items and are discarded after each use.
A.
The facility failed to ensure kitchen staff used proper hand washing and sanitation procedures when handling food.
This failure could cause decreased meal satisfaction and decreased meal consumption due to using unsanitary practices in the facility's only kitchen and could affect all residents in the facility that receive meals from the facility kitchen.
Findings include:
In an observation and interview on 6/16/25 at 12:00 pm, [NAME] A was observed in the kitchen with gloved hands serving the noon meal. [NAME] A changed her gloves, touched various kitchen surfaces, picked up a plate and the serving utensils. [NAME] A plated the food then used her gloved hand and picked up a roll. [NAME] A set the plate on the counter then picked up another plate. [NAME] A did not make any attempts to change her gloves or wash her hands. [NAME] A was asked if she realized she had touched the bread without changing her gloves. [NAME] A did not speak English well and just looked at this writer. The DM explained to [NAME] A what had happened. [NAME] A nodded.
In an observation and interview on 6/16/25 at 12:05 pm, [NAME] B touched various kitchen surfaces, walked to the tray cart, picked up a tray with both gloved hands, set the tray on the counter, touched the tray ticket, picked up a plate, picked up the serving utensils and plated the food. [NAME] B then used her gloved hands to pick up a roll from the muffin tin. [NAME] B picked up a knife to loosen the rolls from the pan and touched the rolls and the pan with her gloved hands. [NAME] B then went to the window and placed the tray of food in the window. [NAME] B picked up a new tray and took the tray to the serving table. [NAME] B did not make any attempts to change her gloves or wash her hands. [NAME] B stated the roll was stuck to the pan. The DM stated tongs should be used to serve bread.
In an interview on 6/18/25 at 8:50 am, the DM stated she expected staff to use tongs when touching food and she expected gloves to be changed as the tasks change and she expected hands to be washed when changing tasks. The DM stated both [NAME] A and [NAME] B were not supposed to touch the food and should have used utensils and should have washed hands and changed gloves between tasks. The DM stated the consequences of not washing hands and changing gloves would be risk of food borne illness. The DM stated she trained the staff in hand washing and glove use and expected all staff to wash hands and change gloves between tasks. The DM stated there was no policy on using tongs for serving food.
Record Review of the facility policy dated November 2022, titled Preventing Food Borne Illness-Employee Hygiene and Sanitary Practices documented: Bare hand contact with food is prohibited. Gloves are worn when handling food directly and changed between tasks. Disposable gloves are single use items and are discarded after each use.