Failure to Maintain Required Dish Machine Wash Temperatures
Penalty
Summary
The facility failed to operate its main kitchen dish machine in accordance with professional standards for food service safety. Manufacturer guidelines for the CL44e dish machine require a minimum wash temperature of 160°F for proper high-temperature sanitizing. However, direct observation of the dish machine in use showed a wash temperature of only 152°F. Review of the facility's dish machine temperature logs from October 2024 through June 2025 revealed numerous instances across breakfast, lunch, and dinner where recorded wash temperatures were below the required 160°F minimum. This pattern of substandard temperatures was consistent over several months and meal periods. Interviews with the Certified Dietary Manager indicated a misunderstanding of the required minimum wash temperature, as staff believed 150°F was sufficient. The logs and staff statements confirm that the dish machine was routinely operated below the manufacturer's specified temperature, and the staff were not following the correct standard. The deficiency was identified through review of documentation, direct observation, and staff interviews, with no mention of specific residents or patient outcomes related to this deficiency.