F0812

F

Failure to Maintain and Accurately Monitor Dish Machine Sanitizing Temperatures

Sierra Vista, Arizona Survey Completed on 12-10-2025

Penalty

No penalty information released

Summary

The deficiency involves the facility’s failure to ensure the dishwashing machine operated at appropriate temperatures in accordance with manufacturer instructions and facility policy, resulting in food ware not being properly sanitized. During an initial kitchen observation, surveyors reviewed the dish machine temperature log and noted an entry for a wash and rinse temperature of 120°F with 100 PPM, initialed by a dietary aide. Later that morning, direct observation and temperature checks of the dish machine with a cook showed temperatures of 106°F and then 101°F using a temperature puck, which did not match the recorded log entry. The cook stated that the log entry must be incorrect because the aide who supposedly recorded it had not yet started her shift at the time indicated.

Further interviews revealed that the dish machine was a low-temperature unit requiring a wash/rinse range of 120–150°F, and that staff were expected to stop the machine and notify the dietary manager and maintenance if temperatures were out of range. Review of the temperature log with the dietary manager showed a recorded temperature of 117°F on a prior day, below the required 120°F, and the manager reported she had not been notified of this low reading. The facility’s written policy stated that dishwashing staff must monitor and record dish machine temperatures at each meal to assure proper sanitizing, that the food director would spot check logs for accuracy, and that staff would be trained to report dish machine issues as soon as they occur.

Interviews with dietary aides confirmed inaccurate documentation and failure to report low temperatures. One aide stated that when she checked the dish machine temperature on one day, it was a little under 120°F but she recorded 120°F on the log so that staff would not be upset, and she also admitted to pre-filling the log sheet for the following day. She reported that the dish machine temperatures had been inconsistent since the previous kitchen manager left and that she did not inform the current manager, only some co-workers. Another aide reported recording a temperature of 117°F on a separate day and acknowledged that she did not notify anyone, despite knowing the temperature should have been 120°F or more. Staff interviewed acknowledged that improper dishwashing and unsanitary dishes could expose residents to germs and bacteria and lead to foodborne illness.