Failure to Maintain Proper Dishwashing Temperatures in Kitchen
Penalty
Summary
The facility failed to ensure the high-temperature dishwashing machine operated at the required temperatures for effective sanitization. During an observation, the dietary manager (DM) ran several empty dish racks through the machine and consistently recorded wash and rinse temperatures of approximately 140 degrees Fahrenheit, which is below the required 150 degrees for wash and 180 degrees for rinse. The DM also noted a flashing red light on the booster, which was unusual, and stated that maintenance would be notified. Temperature logs indicated that a dietary aide (DA-A) had documented proper temperatures earlier, but during interview, DA-A referenced the dials on the machine and reported temperatures that did not align with the observed readings. The DA-A also described the process for checking temperatures and the protocol for notifying staff if temperatures were out of range. Further observation on the following day showed the dish machine reaching appropriate temperatures, but the initial failure to meet required standards was not addressed before equipment was used. Facility policy requires compliance checks for wash and rinse cycles at each meal service and mandates staff notification if temperatures are outside acceptable parameters. The policy also references the use of an irreversible registering temperature indicator to ensure proper surface temperature is achieved during the rinse cycle, as per the food code.