F0812

L

Improper Dishwashing and Sanitizer Monitoring Leading to Immediate Jeopardy

Trenton, New Jersey Survey Completed on 02-06-2026

Penalty

No penalty information released

Summary

The deficiency involves the facility’s failure to ensure that dishwashing equipment and manual warewashing processes were maintained and operated according to manufacturer specifications and facility policy, resulting in improper sanitation of dishware, cookware, and utensils. Surveyors found that the dish machine’s hot water booster had not been functioning since a snowstorm, and the machine had been converted by the vendor from a high‑temperature to a low‑temperature chemical sanitizing system. Despite this change, there was no evidence that staff were monitoring or documenting dish machine temperatures or chemical sanitizer concentrations. The last recorded entry on the dish machine temperature log was dated 12/31/25, and the acting Food Service Director (FSD) could not demonstrate how to check or interpret chemical concentrations, nor locate appropriate test strips. The dish machine vendor later informed the facility that the chemical sanitizer attached to the dish machine was expired and not properly sanitizing dishware.

Surveyors also observed significant deficiencies in the use of the three‑compartment sink for manual warewashing. A dietary staff member was seen washing pots and pans in the first sink and then placing them directly into the third sink containing sanitizer, skipping the required rinse step in the second sink. The staff member stated, "I don't check for anything" and was unable to explain the correct setup or process for the three‑compartment sink. There was no log documenting sanitizer concentration checks for the three‑compartment sink, and the acting FSD could not initially locate test strips or provide policies beyond a poster above the sink. When the acting FSD attempted to test the sanitizer in the three‑compartment sink, she first used chlorine test strips incorrectly (wrong contact time and no color change), then later used the correct quaternary test paper and obtained a reading between 200–400 ppm, but still reported there was no documentation system in place.

During meal service observations, surveyors noted that most residents were being served meals on disposable dishware and utensils, while some residents continued to receive meals on regular washable dishware and utensils. On two nursing units, breakfast trays included both disposable and regular dishware, and used meal trays in the hallway contained a mix of ceramic and disposable items. The acting FSD stated that disposable dishware was being used for most residents because the dish machine was not reaching the required sanitizing temperature, but that two residents who refused disposables continued to receive meals on regular dishware and washable utensils. Nursing staff on the units could not explain why disposables were being used and deferred questions to kitchen staff. The LNHA gave conflicting explanations, at one point stating the dish machine had been working and disposables were used due to an influx of evacuated residents, and at another point acknowledging that the machine had been converted to low‑temperature chemical sanitizing. The LNHA was not aware that sanitizer levels needed to be monitored with the low‑temperature setup, and neither he nor dietary staff could provide documentation that sanitizer concentrations were being checked or recorded. These combined failures in equipment maintenance, monitoring, staff competency, and adherence to written policies led to an Immediate Jeopardy determination related to food safety and sanitation for all residents.

The facility’s written policies required specific wash and final rinse temperatures for high‑temperature dishwashers and specified sanitizer concentration requirements for low‑temperature dishwashers, but there was no policy guidance on converting from high‑temperature to low‑temperature chemical sanitization when the booster failed. The dish machine failure policy directed the use of disposables when the dishwasher was out of service, but did not address monitoring of chemical sanitizers or procedures for a low‑temperature system. The Safety Data Sheet for the low‑temperature sanitizer attached to the dish machine described it as a hazardous chemical capable of causing eye and skin burns, respiratory irritation, and harm if swallowed, underscoring the need for correct use and monitoring. Despite this, staff were unable to demonstrate proper testing of sanitizer concentrations, did not maintain logs, and in at least one instance did not follow the manufacturer’s required wash‑rinse‑sanitize sequence in the three‑compartment sink. These documented observations and interviews formed the basis of the cited deficiency for failure to procure, prepare, and serve food under sanitary conditions and in accordance with professional standards.

Removal Plan

• The LNHA contacted the dish machine vendor.
• The LNHA re-educated the Cook, dietary cooks, and dietary aides regarding kitchen sanitation to ensure proper handling of pots, pans, cutlery, and dishware.
• The LNHA re-educated dietary staff on proper use of the dish machine and the three-compartment sink to ensure washing, rinsing, and sanitizing are done correctly, in the correct order, with proper temperatures and sanitizing.
• The LNHA re-educated dietary staff on the importance of documenting sanitizer test results on flow sheets with each use.
• Return demonstrations/competencies were completed by the pot washers and observed by the LNHA and interim FSD.
• All dietary staff will be re-educated and required to complete competencies and return demonstrations prior to working.
• The LNHA re-educated the Cook and dietary staff regarding the use of disposables/paper goods in the event the dishwasher is out of service.
• All necessary dishware was immediately re-sanitized.
• Signs in English and Spanish with instructions for sanitizer use were posted by the dish machine and three-compartment sink.