F0812

F

Failure to Maintain Required Dishwashing Temperatures and Communication Breakdowns

Clemmons, North Carolina Survey Completed on 02-13-2026

Penalty

No penalty information released

Summary

The facility failed to ensure its low-temperature dishwasher maintained the required wash temperature of 120°F, as observed during a kitchen tour when three checks of the dish machine showed water temperatures ranging from 90°F to 100°F. During this time, dietary staff continued to send dishware through the machine despite the substandard temperatures. The dietary staff member operating the machine was unsure whether it was a high- or low-temperature unit and relied on the manufacturer’s instructions posted on the machine, which specified a 120°F wash temperature and 50 ppm chlorine during the rinse cycle. He reported that the machine’s water temperature had been fluctuating for approximately one week and stated he had informed the Dietary Manager when the temperature decreased, but he did not explain why he continued to wash dishware in the malfunctioning machine.

The Dietary Manager stated in an interview that the dishwasher was a high-temperature machine and acknowledged awareness of the fluctuating water temperatures, claiming to have submitted an electronic work order to maintenance, though she did not provide a copy when requested. A Regional Food Service Consultant later confirmed that the dishwasher was in fact a low-temperature machine and reported she had not been aware that it was not operating correctly. The Maintenance Director stated he first learned of the temperature issue after the initial kitchen tour and reported that he had not received any verbal or electronic work order from dietary. Upon inspection, he found that hot water was not reaching the dish machine, and both hot water tanks were subsequently replaced. These events demonstrate that the dishwashing process did not meet required temperature standards for proper operation over at least several days prior to the surveyors’ observation.