Dish Machine Temperature Deficiency
Penalty
Summary
The facility failed to adhere to professional standards for food service safety, specifically regarding the operation of the dish machine in the kitchen. The facility's policy, revised on April 5, 2024, mandates that the dish machine's final rinse temperature should not be less than 180 degrees Fahrenheit, as established by the Food and Drug Administration. However, an observation on March 17, 2025, revealed that the final rinse temperature was only 176 degrees Fahrenheit. Additionally, a review of the dish machine temperature log from March 1st to 17th, 2025, showed that the final rinse temperature was consistently documented below the required 180 degrees Fahrenheit for all meals. Interviews with facility staff further confirmed the deficiency. The Food Service Director acknowledged that the final rinse temperature should be 180 degrees Fahrenheit and admitted that the documented temperatures were below this standard. The Assistant Nursing Home Administrator revealed that the facility's Maintenance Department is responsible for repairing the dish machine and that a request had been submitted to assess the final rinse temperature. It was also disclosed that the Dietary Department used an incorrect temperature log, which led to a failure in submitting a maintenance request to evaluate the final rinse temperature. The Maintenance Department eventually recalibrated the temperature for the final rinse cycle.
Plan Of Correction
This provided submits the following plan of correction in good faith and to comply with Federal regulations. This plan is not an admission of wrongdoing nor does it reflect agreement with the facts and conclusions stated in the statement of deficiencies. 1. The dish machine final rinse temperature was adjusted by the maintenance department and the correct log is in place to correctly record final rinse temperatures. 2. The NHA/designee will audit final rinse temperature log from March 18th, 2025 until week 1 audits begin. 3. Dietary staff has been educated by staff development/designee on dishwashing machine temperatures. 4. The NHA/designee will conduct an audit 1x a week for 4 weeks on dishwashing final rinse temperatures to ensure temperatures are at 180 degrees F or higher. Results of the audits will be reviewed at the QAPI meeting to determine if future action/audits are needed.