Failure to Maintain Handwashing Sink Temperature and Use Valid Dish Machine Test Strips
Penalty
Summary
The facility failed to ensure proper food safety practices in two key areas within the kitchen. First, the handwashing sink used by dietary staff near the kitchen entrance did not provide hot water at the required minimum temperature of 85 degrees Fahrenheit. Observations revealed that the water remained cold even after running for an extended period, and the temperature was measured at 67 degrees Fahrenheit. Neither the dietary supervisor nor the maintenance staff were monitoring the temperature of this sink, and there was no documentation of regular checks for this critical hand hygiene point. Second, the facility did not ensure that chemical test strips used to verify dish machine sanitizer levels were within their expiration date. The dietary supervisor provided test strips that had expired several months prior and was unaware of the need to check expiration dates. There were no additional strips available at the time, and dishwashing staff were preparing to use the dish machine without a valid means to confirm proper sanitization. The dish machine log did not include information about the lot number or expiration date of the test strips, and staff had not been trained to monitor this aspect. These failures created the potential for improper hand hygiene and dish sanitization for all residents receiving meal service.