Failure to Maintain Proper Dish Machine and Kitchen Equipment Temperatures
Penalty
Summary
The facility failed to utilize kitchen equipment in accordance with professional standards for food service safety. Observations revealed that the dish machine in the main kitchen was operating at rinse temperatures significantly below the required minimum for both high-temperature and low-temperature sanitizing cycles. Specifically, the dish machine was observed with rinse temperatures of 93 and 96 degrees Fahrenheit, well below the minimum safe rinse temperature of 180 degrees Fahrenheit for high-temperature machines and below the 120-140 degrees Fahrenheit range required for low-temperature sanitizer use. Staff interviews confirmed uncertainty regarding the low temperatures and indicated that maintenance had not yet addressed the issue. Review of safety data sheets and temperature logs further revealed that the dish machine had consistently recorded rinse temperatures below 120 degrees Fahrenheit over several days, with no corrective actions documented. Additionally, there were significant gaps in the recording of wash and rinse temperatures for the dish machine across multiple months, as well as missing temperature logs for various refrigerators and the dish machine for an entire month. The Nursing Home Administrator acknowledged the expectation that kitchen equipment should be used according to professional standards, but the facility was unable to provide complete temperature logs for several pieces of kitchen equipment. These findings indicate a pattern of noncompliance with required food safety and equipment monitoring protocols.