Improper Sanitizer Concentration and Failure to Discard Expired Bread
Penalty
Summary
Surveyors identified that the facility failed to maintain appropriate sanitizing solution levels for food contact surfaces in the kitchen. During an observation, the dietary manager tested the quaternary ammonium (quat) sanitizing solution in a bucket and the test strip registered a light orange color corresponding to a 0 ppm level, both after 10 seconds and again after approximately 20–30 seconds. The dietary manager stated the solution should be between 200–400 ppm and that the strip should turn dark blue to be effective for sanitizing food preparation areas. The dietary manager also stated the sanitizing solution was only effective for 2 hours and needed to be replaced. A dietary aide later reported that the sanitizing solution had been mixed at 6:00 AM and should have been replaced at 8:00 AM to remain effective, indicating it had not been changed in accordance with facility policy. Surveyors also found that the facility failed to discard expired bread products in the kitchen. During a kitchen tour, a bag of hot dog buns on the bread cart was observed with a date of 8/8/25. The dietary manager stated that all bread products were dated on the day of delivery and were to be discarded within six days, confirming that the buns should have been discarded by 8/15/25. The facility’s policies on manual sanitizing and on labeling and dating of foods documented that quat sanitizing solution must be maintained at 200–400 ppm and changed every 2 hours, and that food must be labeled with dates received, opened, and discard dates to decrease the risk of foodborne illness and provide the highest quality food. At the time of the survey, the CMS-671 form documented 126 residents residing in the facility.
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