Noncompliance with NFPA 96 Standards for Kitchen Equipment Installation
Summary
The facility failed to ensure that cooking facilities were installed and protected in accordance with NFPA 96 standards. Observations revealed that a newly installed deep-fat fryer was placed within 16 inches of the surface flame of a new six-burner gas stove, without the required steel or tempered glass baffle plate of at least 8 inches in height between the fryer and the stove. Additionally, a shelf was found protruding over the stove top burners, which could obstruct the hood suppression system as per NFPA 96 requirements. The facility also did not provide approved methods to ensure that cooking appliances are returned to their approved design locations. Further, after the installation of the new gas stove and the addition of the deep-fat fryer, the facility did not have the kitchen Ansul fire extinguishing system re-evaluated as required by NFPA 96. These deficiencies were confirmed through interviews with the Maintenance Director and Regional Director at the time of observation. No information about specific residents or their conditions was provided in the report.
Penalty
Surveyors found that the facility’s only commercial cooking hood was not maintained in accordance with NFPA 101 and NFPA 96 requirements. During a kitchen tour with the Maintenance Director, the hood was observed to be not grease tight due to missing fire-resistant caulk, and the Maintenance Director acknowledged this condition at the time of the survey.
The facility did not provide documentation of the required semi-annual inspection for the kitchen hood suppression system, as confirmed during a review and interview with facility leadership. This deficiency affected one of two inspection reports.
The facility did not provide documentation for a semi-annual kitchen suppression system inspection and two semi-annual kitchen hood cleanings, as confirmed during interviews with the Administrator and Maintenance Director.
Three gas-fed appliances on casters under the commercial cooking hood were found with restraint tethers attached but not secured to the wall attachments, as confirmed by the DOM during inspection. This failure to properly limit appliance movement resulted in non-compliance with NFPA 101, NFPA 96, and NFPA 54 standards.
Kitchen staff were unable to identify or operate the manual activation for the kitchen hood fire suppression system, and this deficiency was confirmed by the administrator during interviews.
The facility did not complete one of the two required semi-annual kitchen exhaust hood cleanings, as documentation showed only one cleaning was performed and staff confirmed the lack of records for the second cleaning. This affected one smoke compartment.
Commercial Cooking Hood Not Maintained Grease Tight per NFPA Standards
Penalty
Summary
Surveyors identified a deficiency involving the facility’s commercial cooking facilities. During a tour of the kitchen between 1:00 p.m. and 3:00 p.m. with the Maintenance Director, surveyors observed that the one commercial cooking hood in use was not grease tight. Specifically, the hood was missing required fire-resistant caulk, which is necessary for maintaining a grease-tight seal in accordance with NFPA 96 and NFPA 101 standards. The Maintenance Director acknowledged these findings at the time of observation. The deficiency was cited under NFPA 101 and NFPA 96 requirements for commercial cooking operations, which mandate that cooking equipment and associated hoods be protected and maintained in compliance with these fire and life safety codes.
Plan Of Correction
Preparation and/or execution of this plan does not constitute admission or agreement by the provider of the truth of the facts alleged or conclusions set forth on the statement of deficiencies. This plan of correction is prepared and/or executed solely because required. What corrective action(s) will be accomplished for those residents found to have been affected by the deficient practice? No residents were affected by this deficient practice. How you will identify other residents having potential to be affected by the same practice and what corrective actions will be taken; Commercial cooking hood system inspected; no additional deficient areas were identified. What measures will be put into place or what systematic changes will you make to ensure that the practice does not recur:Maintenance staff and Dietary staff education on proper use and reporting of issues related to cooking hood system.Verification of scheduled inspections and cleaning of cooking hood system by licensed vendor.How the corrective action(s) will be monitored to ensure the practice will not recur, i.e., what quality assurance program will be put in place:The maintenance director/designee will complete weekly audits of cooking hood system for 4 weeks, then monthly for 2 months to ensure compliance. The findings will be reported to the Quality Assurance Performance Improvement Committee for ongoing compliance. Preparation and/or execution of this plan does not constitute admission or agreement by the provider of the truth of the facts alleged or conclusions set forth on the statement of deficiencies. This plan of correction is prepared and/or executed solely because required. What corrective action(s) will be accomplished for those residents found to have been affected by the deficient practice? No residents were affected by this deficient practice. How you will identify other residents having potential to be affected by the same practice and what corrective actions will be taken; Commercial cooking hood system inspected; no additional deficient areas were identified. What measures will be put into place or what systematic changes will you make to ensure that the practice does not recur; Maintenance staff and Dietary staff education on proper use and reporting of issues related to cooking hood system. Verification of scheduled inspections and cleaning of cooking hood system by licensed vendor. How the corrective action(s) will be monitored to ensure the practice will not recur, i.e., what quality assurance program will be put in place; The maintenance director/designee will complete weekly audits of cooking hood system for 4 weeks, then monthly for 2 months to ensure compliance. The findings will be reported to the Quality Assurance Performance Improvement Committee for ongoing compliance.
Failure to Maintain and Inspect Kitchen Hood Suppression System
Penalty
Summary
The facility failed to maintain and inspect the kitchen hood suppression system as required. During a document review, it was found that the facility could not provide documentation of the semi-annual testing of the kitchen hood suppression system within the required six-month interval. This deficiency was confirmed during an exit interview with the Administrator, Regional, and local Maintenance Director. The lack of documentation affected one of two inspection reports reviewed.
Plan Of Correction
The kitchen hood suppression system remains operational and compliant. Inspection documentation was reviewed and updated. Preventive maintenance scheduling has been reinforced, and documentation will be maintained on site. The maintenance director and dietary director will be re-educated on the importance of maintaining documentation of the semi-annual kitchen hood suppression system testing that should occur every 6 months. The maintenance director or designated designee will perform bi-yearly audits to ensure the semi-annual kitchen hood suppression system testing is being completed and that documentation is maintained. Date of completion: 2/16/2025
Failure to Maintain Required Kitchen Suppression System Inspections and Cleanings
Penalty
Summary
The facility failed to ensure that the kitchen suppression system was inspected and serviced at the required intervals. During a document review, it was found that there was no documentation available to show that a semi-annual inspection of the kitchen suppression system had been completed. Additionally, records for two required semi-annual kitchen hood cleanings were also missing. These findings were confirmed during an exit interview with the Administrator and Maintenance Director.
Plan Of Correction
Kitchen exhaust hood/duct cleaned on 8/12/2025 by Cintas. Documentation sent to surveyor and placed in life safety binder. Maintenance Director and kitchen staff will be in-serviced on K0324 with focus on the importance of ensuring deficiencies noted on the inspection report are followed up on and corrected, and the location of the fire suppression system manual pull station. Maintenance director will also be educated on the continued cleaning schedule of the kitchen exhaust hood/duct. Education to be completed by the NHA/Designee. Monthly audits, four in total, will be completed to ensure the kitchen exhaust hood/duct is clean. Maintenance Director/Designee will report findings of the inspection report to the QAPI meeting.
Commercial Cooking Equipment Not Properly Secured
Penalty
Summary
During a facility tour conducted with the Director of Maintenance (DOM) and the Administrator, it was observed that three gas-fed appliances mounted on casters under the commercial cooking hood were not properly secured. Although each appliance had a restraint tether attached, none of the tethers were connected to the installed wall attachments located behind the appliances. The DOM confirmed these findings during the inspection by visually checking behind the appliances and acknowledging that the tethers were not attached to the wall as required. This lack of proper restraint for the gas-fed appliances constitutes a failure to maintain commercial cooking equipment in accordance with NFPA 101, NFPA 96, and NFPA 54 standards. The deficiency was identified in both buildings referenced in the report, with all three appliances in each building found in the same non-compliant condition. No information regarding residents or their medical conditions was provided in relation to this deficiency.
Plan Of Correction
1) No residents were identified. 2) No residents were identified. 3) Restraint tethers immediately attached and secured to wall attachments located behind appliances on 08/04/2025 at 1:55 PM by Director of Plant Operations or designee. An in-service education was conducted by the Administrator, Director of Plant Operations, or designee on 08/21/2025 with dining staff addressing the commercial cooking equipment in accordance with NFPA 101 (2012 Edition). 4) The Director of Plant Operations, or designee will audit commercial cooking equipment in accordance with NFPA 101 (2012 Edition) to observe restraint tethers attached and secured to wall attachments located behind appliances. Audits will be conducted once a week for four weeks, once a month for two months, or until substantial compliance is achieved. The results of the audit will be forwarded to the Quality Assurance Committee for review monthly for at least three months with a goal of 100% compliance. Upon completion and 100% compliance for at least three months is achieved, frequency of further review and ongoing need for review will be determined by the QAPI committee.
Kitchen Staff Unaware of Hood Fire Suppression System Operation
Penalty
Summary
The facility failed to maintain proper knowledge and operation of the kitchen hood fire suppression system, as evidenced by document review and staff interviews. During the review, kitchen staff members were unable to identify the location or explain the operation of the manual activation for the hood fire suppression system. This deficiency was confirmed by the administrator during the interview process. No information was provided regarding any residents' medical history or condition at the time of the deficiency.
Plan Of Correction
Education will be provided to dietary employees for ansul system. Dietary manager or designee will audit knowledge of location and operation of ansul system weekly x 3 weeks then monthly until substantial compliance achieved. The results of these audits will be reviewed quarterly by the Quality Assurance and Quality Improvement committee for further analysis and recommendation.
Missed Semi-Annual Kitchen Hood Cleaning
Penalty
Summary
The facility failed to complete one of the two required semi-annual cleanings of the kitchen exhaust hood, as mandated by NFPA 101 and NFPA 96 standards for cooking facilities. Documentation and observation on July 2, 2025, revealed that the last hood cleaning was performed on December 22, 2024, and there was no documentation available for the subsequent required cleaning. This deficiency affected one of nine smoke compartments within the facility. During interviews, both the Facility Administrator and Maintenance Director confirmed the absence of documentation for the missed semi-annual hood cleaning. No information regarding specific patients, their medical history, or their condition at the time of the deficiency was provided in the report.
Plan Of Correction
Preparation and or evaluation of the following plan of correction set forth in this document does not constitute admission and or agreement by the provider of the truth of the facts alleged or conclusions set forth in the statement of deficiencies. The plan of correction is prepared and or executed solely because it is required by the provisions of federal and state law. The semi-annual hood cleaning will be scheduled by the Maintenance Director with completion expectation from hood cleaning vendor by 8-8-25.
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