Dietary Staff Lacked Competency in Manual Dishwashing Procedures
Penalty
Summary
The facility failed to ensure that two dietary aides were able to safely and effectively carry out the functions of the food and nutrition service, specifically regarding the manual dishwashing process using two-compartment sinks. During interviews, both dietary aides were unable to accurately verbalize the correct steps for manual dishwashing, including the proper sequence of wash, rinse, sanitize, and air-dry, as well as the required water temperatures and immersion times for sanitizing. One aide incorrectly stated the steps and was unsure about the necessary water temperature and sanitizer immersion time, while the other aide described using a large bucket as a third compartment and reported an insufficient immersion time of one to two seconds. Both aides had previously been checked off as competent in this procedure and had attended an in-service training on the topic. The Certified Dietary Manager and Registered Dietitian confirmed that staff responsible for dishwashing should have a thorough understanding of the manual dishwashing process, especially in situations where the dishwashing machine is unavailable. Review of facility policies indicated the correct procedure, including specific water temperatures and a 60-second immersion in sanitizer, which was not followed or understood by the aides. The deficiency had the potential to affect all 45 residents who received food from the kitchen, as the aides' lack of knowledge could compromise the safety and sanitation of dishware.