Improper Dish Sanitization and Unsafe Food Thawing Practices
Penalty
Summary
The facility failed to ensure proper sanitation of dishes and utensils by continuing to use a dishwasher that was not dispensing the required sanitation solution. Observations and interviews revealed that the chlorine test strips did not indicate the presence of sanitizer during multiple meal services, and staff acknowledged the issue but continued to use the dishwasher for breakfast and lunch. Documentation showed no corrective action was taken prior to servicing, and the dishwasher log lacked entries for the affected meal periods. The repairman later confirmed that a leaking tube prevented the machine from receiving enough sanitation solution, resulting in dishes not being properly sanitized before use for 99 residents receiving meals. Additionally, the facility did not follow its own thawing policy for time/temperature control for safety foods. Raw pork was observed thawing on a stovetop that was off, rather than in a refrigerator or under running water as required. The pork reached a temperature of 60 degrees Fahrenheit after being left out for over four hours, exceeding safe temperature guidelines. Staff confirmed the improper thawing method and intended to use the pork for a future meal, contrary to facility policy and CDC food safety recommendations.