Failure to Maintain and Monitor Dishwasher Sanitizer Levels
Penalty
Summary
The facility failed to ensure that the sanitizing solution in the dishwasher was tested and maintained at an adequate level according to manufacturer guidelines, resulting in tableware not being properly sanitized. Observations and documentation review revealed that while the kitchen service report previously showed satisfactory sanitizer concentration, a test run of the dishwasher later recorded a sanitizer level of 0-10 ppm, which is below the required 50-100 ppm range. Review of the dishwasher temperature log indicated that staff were recording only temperature readings from the dishwasher gauge and not using test strips to measure sanitizer concentration. Multiple dietary staff confirmed that they documented wash and rinse information based solely on temperature readings and did not use test strips as required. Further interviews revealed that the Food Service Director (FSD) was responsible for educating dietary staff on proper sanitation procedures but could not provide documentation of any prior training. One staff member misinterpreted the sanitizer test strip results, indicating a lack of understanding of the correct range. A dishwasher technician identified a mechanical issue that prevented the sanitizing solution from dispensing, which was subsequently fixed. Manufacturer guidelines confirmed that sanitizer levels should be maintained between 50-100 ppm, and the facility was unable to provide a policy for ensuring clean and sanitary plates and utensils.