Failure to Follow Proper Cleaning and Sanitizing Procedures in Food Service
Penalty
Summary
Food and Nutrition Services staff failed to follow proper cleaning and sanitizing procedures for kitchen equipment and food contact surfaces. Observations and interviews revealed that staff used a soap and water solution to clean surfaces and then applied sanitizer, but did not perform a separate rinse step between washing and sanitizing, as required by facility policy and the FDA Food Code. Both staff members interviewed confirmed omitting the rinse step, and the Registered Dietitian verified that the correct procedure should include washing, rinsing, and then sanitizing. Review of facility policy and FDA guidelines confirmed the necessity of the rinse step to ensure effective cleaning and sanitizing. Additionally, staff did not adhere to the manufacturer's guidelines for testing sanitizer concentration. The Kitchen Supervisor and another staff member were observed dipping test strips into the sanitizer for 10 and 15 seconds, respectively, instead of the required 5 seconds per the manufacturer's instructions. The Registered Dietitian confirmed that not following the correct timing could result in inaccurate readings. Facility policy also required staff to follow manufacturer recommendations for such procedures. These failures were identified through direct observation, staff interviews, and review of relevant policies and guidelines.