Failure to Sanitize Dishware and Maintain Food Handling Hygiene
Penalty
Summary
The facility failed to ensure that the dishwashing machine was operating at the required minimum temperature for sanitization, as specified in the facility's own policy. Observations revealed that the dishwasher was used while only reaching wash cycle temperatures of 98 and 100 degrees, below the required 120 degrees. Despite being aware of the malfunction, staff continued to use the dishwasher for cleaning and sanitizing dishes and utensils, contrary to policy instructions to stop use if temperatures were not met. Additionally, staff did not adhere to proper hand hygiene and food handling protocols while assisting residents during meal service. One nurse aide was observed repeatedly handling food and utensils with bare hands, feeding residents, and assisting with personal items such as clothing and wheelchair wheels, all without performing hand sanitization between contacts. The aide also handled ready-to-eat foods, such as cookies, with bare hands and did not use gloves or utensils as required by facility policy. These actions were observed to affect at least three residents during meal service. The lack of proper dish sanitization and failure to follow hand hygiene and food handling procedures created conditions that could lead to cross-contamination and foodborne illness, as staff did not follow established professional standards for food safety and infection control.