Dishwasher Sanitization Failure Due to Improper Monitoring and Lack of Staff Knowledge
Penalty
Summary
The facility failed to ensure that the dishwasher used for sanitizing dishes was operating in accordance with professional standards and facility policy. During the survey, staff used quaternary ammonia test strips on a high-temperature dishwasher, which is not the correct method for verifying hot water sanitization. The test strips did not register any sanitizer, and staff were unable to locate appropriate hot water test strips in the building. Additionally, the final rinse temperature was not displayed on the dishwasher, and there were no temperature logs available for review. The Dietary Manager and Maintenance Director were both unfamiliar with the proper procedures for monitoring and servicing the dishwasher, and neither knew who was responsible for its maintenance or which company serviced it. These failures affected all 56 residents in the facility, as the dishwasher was not properly monitored or tested to ensure it reached the required sanitizing temperature of at least 180 degrees Fahrenheit, as specified in the facility's policy. The lack of proper testing materials, absence of temperature logs, and staff's lack of knowledge regarding the dishwasher's operation and maintenance contributed to the deficiency in food service sanitation.