Failure to Ensure Staff Competency in Sanitizer Potency Testing
Penalty
Summary
The facility failed to ensure that kitchen staff demonstrated competency in testing the potency of a chemical sanitizer used for kitchen cookware. During an observation, both the kitchen sous chef and the registered dietitian were seen dipping test strips into the sanitizer solution for less than the manufacturer's recommended 10 seconds, with the sous chef's timed dip lasting only 4.97 seconds. The registered dietitian also questioned the need for a 10-second dip, indicating a lack of understanding of the correct procedure. The sanitizer solution was also observed to be at a temperature of 142.8 degrees Fahrenheit, which is outside the recommended range of 65 to 75 degrees Fahrenheit as stated on the test strip container instructions. Review of facility documentation revealed that the in-service program and the policy on sanitizing food contact surfaces did not specify the correct procedure for testing sanitizer potency. Additionally, documentation confirming staff competence in performing the test correctly was not provided when requested. The administrator confirmed that while staff had received training, there was no evidence of their comprehension of the correct procedures.