Deficient Maintenance of Kitchen Equipment
Penalty
Summary
Essential food service equipment in the facility's main kitchen was not maintained in safe operating condition, as observed on March 22, 2025. The dish machine, crucial for sanitizing dishes and utensils, was not functioning properly since March 14, 2025, due to a missing customized part. The director of dietary services was unable to demonstrate that the hypochlorite level was at the required 50 ppm for effective sanitization. Additionally, cold food items were not held at safe temperatures due to broken reach-in refrigerator and freezer units, leading to improper storage during meal preparation and delivery. Further observations on April 22 and 23, 2025, revealed additional equipment failures. The lowerator, used for heating pellets, was not fully operational, resulting in dietary staff handling cool pellets without proper protection. The steam table in the main kitchen was leaking, requiring a bucket to catch water, and the steam table in the bistro had two non-functioning wells. These deficiencies were confirmed by the facility administrator, indicating a lack of maintenance to ensure the safe operation of essential food service equipment.
Plan Of Correction
A - The heated pellet warmer was inspected and unable to be repaired. A replacement warmer was ordered and expected on 5/27/25. The steam table and bistro steam table had service calls placed for repair or replacement. The squeeze tube and rinse assembly metal connector was replaced and functioning now. B - N/A C - The dietary manager and dietary staff educated on safe food handling temperatures of cold and hot foods. D - Weekly x 4 then monthly x 2 audits by dietary manager to ensure pellet warmer and steam tables are functioning and to ensure foods are handled at proper temperatures (hot or cold). Results discussed at QAPI meetings.