Improper Dishware Sanitization and Food Storage Deficiencies
Penalty
Summary
The facility failed to properly sanitize dishware after washing, discard expired foods in a timely manner, and maintain food storage areas in a clean manner, potentially affecting all 54 residents who receive food from the kitchen. The dish machine had been experiencing ongoing issues and was not reaching the required minimum temperature of 180 degrees Fahrenheit for proper sanitization. Dietary staff attempted to compensate by using a sanitizer solution, but the concentration was measured at 150 ppm, below the manufacturer's recommended range of 200-400 ppm. Additionally, staff did not follow the required procedure of fully submerging dishes in the sanitizer for at least 60 seconds, instead dipping and immediately removing them. These practices were verified through observations, interviews, and review of manufacturer instructions. Further deficiencies were observed in food storage areas, where expired food items such as Jello and applesauce were found, and the mini fridge used for food storage had excessive ice buildup, hair on the shelf, and multiple spills. The Director of Nursing confirmed the poor condition of the fridge and the presence of expired food. All 54 residents had oral diet orders and no residents were NPO at the time of the survey. The Administrator and Dietary Manager acknowledged awareness of the dish machine issues and improper sanitization practices, with documentation showing the problem had persisted for several weeks.