Failure to Monitor Dishwashing Equipment Temperatures
Penalty
Summary
The facility failed to properly utilize and monitor dishwashing equipment in accordance with professional standards for food service safety in the main kitchen and one of the dining areas. The Dish Machine Temperature Logs for the main kitchen and the [NAME] Unit revealed multiple instances where wash and rinse cycle temperatures were not recorded, and several occasions where the wash cycle temperature was below the minimum acceptable temperature. These deficiencies were noted across several months, including April, May, August, September, and October 2024, with no corrective actions documented. Interviews with facility staff, including the Dietary Manager and the Nursing Home Administrator, confirmed that there was an expectation for kitchen equipment to be utilized and monitored according to professional standards. However, the logs showed repeated failures to record temperatures and address low temperature readings, indicating a lack of adherence to the established action plan. This lack of documentation and corrective action suggests a systemic issue in maintaining food service safety standards within the facility.
Plan Of Correction
The dishwasher temps in both areas will be recorded and monitored for minimum acceptable temperatures. Dietary staff will notify their supervisor. The supervisor will investigate and make necessary adjustments or call maintenance, if necessary. The dietary staff, including the dietary manager, will be educated on the importance of monitoring the dishwasher temperatures and reporting discrepancies, per policy. Audits will be done by the Dietary Director or designee to ensure temperature logs are complete 3 meals a week for one quarter to ensure compliance. After that, audits will be completed for two meals a week for a month to ensure compliance. The results of these audits will be reported to the Quality Assurance and Performance Improvement Committee. If any temperatures are missing or are not in acceptable ranges, the dietary supervisor on duty or designee will investigate and make necessary adjustments or call maintenance. Supervisor or designee will document action taken. Corrective action will be completed on 1/31/25.