Dietary Staff Lacked Proper Sanitization Procedures and Training
Penalty
Summary
The facility failed to ensure that dietary staff were able to safely and effectively carry out food and nutrition services. Two dietary staff members were unable to demonstrate the correct concentration for the red bucket sanitizer solution, with one staff member preparing a solution with only half the required water and another preparing a solution with less than the required one gallon. The Registered Dietitian confirmed the correct ratio and stated that improper concentration could result in foodborne illness. Additionally, the facility's Red Sanitizer Bucket Log Checklist and FDA Food Code were reviewed, both specifying the importance of correct sanitizer concentration. One dietary staff member did not wear gloves while sanitizing the food preparation table, admitting to forgetting and acknowledging the need for gloves for safety and contamination prevention. Furthermore, four dietary staff members could not demonstrate the proper procedure for testing dish sanitization, as they only tested the water compartment rather than also testing the surface of cleaned dishes, contrary to the dish machine owner's manual. The Director of Dietary Services confirmed the correct procedure and was unable to provide a written policy supporting the staff's method.