Failure to Maintain Safe Sanitization Parameters for Kitchen Cleaning Solutions
Penalty
Summary
The facility failed to ensure that sanitization parameters for cleaning solutions used in the kitchen met professional standards. During multiple observations, the Dietary Manager (DM) tested the sanitization solution in the main kitchen using dipsticks, but the test strips did not change color, indicating the solution did not meet the minimum required concentration of 150ppm. The DM explained that chemical release towels were used to introduce the sanitizing chemical into the water, but even after changing the water and towels, the solution still did not reach the required strength during subsequent testing. Only after repeated attempts did the solution in the main kitchen reach the minimum standard, while the secondary kitchen's sanitization bucket continued to fail the test until it was refilled from a wall-mounted dispenser, at which point it tested at 300ppm. The report notes that 106 of 109 residents consume food prepared in the facility kitchen, but there were no policies provided regarding the use of towels as a replacement for the wall-mounted sanitization units. The observations and interviews confirm that the facility did not consistently maintain safe sanitization parameters for cleaning solutions in areas where food is prepared and served.