Failure to Maintain Safe Dish Machine Temperatures in Kitchen
Penalty
Summary
The facility failed to utilize kitchen equipment in accordance with professional standards for food service safety. Observations over several days revealed that the dish machine in the main kitchen was consistently operating below the required minimum wash temperature. Specifically, the dish machine was observed with wash temperatures of 138°F, 136°F, and 140°F on consecutive days, despite the Certified Dietary Manager stating that the minimum wash temperature should be 150°F. Additionally, the manager acknowledged the possibility of linking a sanitizing solution to the machine for safe use at lower temperatures but did not do so. A review of the dish machine temperature logs for December 2024 showed that rinse temperatures were recorded below the minimum safe temperature at all meals throughout the month, with no corrective action documented. During interviews, staff confirmed the expectation that kitchen equipment should be used according to professional standards, but the observed and recorded temperatures did not meet these standards, and no interventions were implemented to address the ongoing issue.