Failure to Maintain Sanitary Dishwashing and Food Service Procedures
Penalty
Summary
The facility failed to maintain proper dishwashing processes and sanitary conditions in the dietary services area. During an initial kitchen tour, two metal pans with visible food debris were found stacked in a clean storage area, and both the Dietary Supervisor and Registered Dietitian confirmed that dishes should be clean and checked before storage. Facility policies required utensils and equipment to be thoroughly cleaned and air-dried before being stored, but these procedures were not followed. Further observations revealed that a Dietary Aide was unable to verbalize or demonstrate the correct water temperatures for the automated dishwashing machine or the proper procedures for manual dishwashing using a 3-compartment sink. The aide could not state the required sanitizer concentration or immersion time, and the posted instructions at the dishwashing station did not match the manufacturer's guidelines. Review of logs and interviews confirmed that the staff lacked knowledge of the correct procedures, despite having attended in-service training on cleaning and sanitizing. Record reviews and interviews also showed that the dishwashing machine was frequently operated below the manufacturer's recommended temperatures, with wash temperatures often below 140°F and rinse temperatures below 120°F. The Dietary Supervisor and Registered Dietitian were unaware of the manufacturer's posted guidelines and confirmed that the temperature logs did not meet these requirements. Facility policies and job descriptions required maintaining sanitary conditions and monitoring food service operations, but these standards were not met, potentially affecting all 172 residents who received food from the kitchen.