Dishwasher Sanitization Failure and Staff Knowledge Deficit
Penalty
Summary
The facility failed to ensure that the dishwasher in the kitchen was properly sanitizing dishes and that staff were knowledgeable about how to test for proper sanitization. During multiple observations, the dishwasher's rinse cycle did not reach the required temperature, and chlorine test strips consistently read zero parts per million (ppm), indicating no chemical sanitization was occurring. Despite these findings, kitchen staff continued to use the dishwasher to clean dishes, and meals were served on these inadequately sanitized dishes. Staff interviews revealed a lack of understanding regarding proper testing procedures for the dishwasher's sanitization process, with some staff expressing difficulty in safely testing the water and others unfamiliar with the equipment's operation. The facility's policy required a low temperature dishwasher to use a final rinse with at least 50 ppm hypochlorite for a minimum of 10 seconds, but this standard was not met during the observed periods. The deficiency was further compounded by the fact that staff continued to use the dishwasher and serve food on dishes that had not been properly sanitized, and there was confusion among staff about alternative procedures when the dishwasher was not functioning correctly.