Failure to Maintain Required Dishwashing Temperatures for Proper Sanitation
Penalty
Summary
The facility failed to properly sanitize dishes due to not maintaining the dishwashing machine at the required minimum temperature of 120°F, as specified by the manufacturer's instructions. The facility's dishwashing policy did not address the necessary water temperature for sanitizing dishes, and temperature logs for the dishwashing machine consistently showed wash temperatures below 120°F over a period of several days. Staff, including the Dietary Manager and kitchen staff, were aware that the dishwashing machine was not reaching the appropriate temperature, and the Registered Dietician noted that at least half of the recorded temperatures for the month were below the required level. The dishwashing machine was identified as a low-temperature, chemical sanitizing model, but both the manufacturer’s recommendations and the machine’s name plate indicated that a minimum temperature of 120°F was necessary for effective sanitation. Despite being aware of the issue, staff continued to use the dishwashing machine for cleaning dishes and cooking equipment, and the Administrator acknowledged not knowing the correct temperature for the wash and rinse cycles. The outside lab technician confirmed that the machine required a boost heater to reach the necessary temperature. The deficiency was likely to affect all 33 residents in the facility, as the improper sanitization of dishes could expose them to foodborne illnesses.