Dishwashing Temperatures and Food Storage Sanitation Deficiencies
Penalty
Summary
The facility failed to ensure dishes and utensils were cleaned under sanitary conditions and that food storage areas were maintained in a clean and orderly manner. During a follow-up kitchen visit, surveyors observed the dishwashing machine operating with a wash cycle temperature of 135°F, below the required minimum of 150°F, with the digital display flashing red to indicate the low temperature. The Food Service Director (FSD) confirmed that the wash cycle temperature did not meet the minimum requirement and acknowledged seeing the alarm. Review of the facility’s dish machine temperature logs showed multiple dates in June, July, and August when dishwashing temperatures failed to meet the minimum 150°F standard, despite a contractor having serviced the machine on one of those dates. Surveyors also identified additional sanitation and storage issues in food service areas. In a unit refrigerator, a plastic food storage container holding rice and broccoli was found unlabeled and undated, and this was immediately confirmed by the unit clerk. During a follow-up visit to the kitchen, surveyors observed an area of fuzzy, black spotted substance on the wall surrounding the light switch in the dry storage room, which the FSD also immediately confirmed. These findings were later reviewed with the Nursing Home Administrator, Chief Operating Officer, and Chief Nursing Officer during the exit conference.
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