Failure to Sanitize Dishes per Manufacturer's Instructions in Kitchen
Penalty
Summary
The facility failed to ensure that dishes were sanitized according to the manufacturer's instructions in the kitchen. During an observation, two dietary aides were seen using a low-temperature chemical sanitizing dishwasher. When the Dietary Services Director tested the chemical sanitizer (chlorine) with a test strip, the strip did not change color, indicating a lack of chlorine. The Director stated that the sanitizer needed to be replaced as it was low, and confirmed that the dietary aides had not checked the chemical sanitizer before washing dishes. After a new sanitizer bottle was attached and the dishwasher was put back into use, a retest still showed no chlorine present, and the aides had not retested the chlorine before resuming dishwashing. A review of the facility's procedures indicated that staff were required to ensure detergent and sanitizer dispensers were properly loaded and to check and record chemical concentrations, following manufacturer recommendations. The manufacturer's instructions for the dishwasher specified a minimum temperature of 120 degrees Fahrenheit and a required 50 parts per million (ppm) of available chlorine rinse. These requirements were not met during the observed dishwashing process.