Failure to Maintain and Sanitize Food Service Equipment
Penalty
Summary
Surveyors observed multiple instances of inadequate cleaning and maintenance of food service equipment affecting 58 residents. During an initial tour of the kitchen, several pieces of equipment, including the juice machine, Vulcan stove/oven, can opener assembly, stand mixer support table, and refrigerator, were found with accumulated and encrusted food residue. The stove/oven door handles were also noted to be loose, and the food preparation sink faucet assembly was leaking and could not be fully shut off. These conditions were confirmed by the Dietary Manager, who acknowledged the need for cleaning and repairs. Further review revealed that the mechanical dish machine's wash temperature was below the required standard, with a digital display reading 130.1°F during the cleaning cycle, which does not meet the minimum temperature requirements for effective sanitization as outlined in the FDA Model Food Code. The Registered Dietician confirmed that the facility had a contractual service for maintaining the dish machine. Policy and procedure documents reviewed indicated that malfunctions and repair needs should be reported promptly to maintenance and the administrator, and that cleaning and sanitizing of food contact surfaces should occur after each use and when contamination is possible. Despite these policies, the observed conditions demonstrated a failure to maintain food service equipment in a clean and sanitary state, as well as a failure to ensure timely repairs and proper functioning of essential kitchen equipment. These deficiencies increased the likelihood of cross-contamination and bacterial harborage, directly impacting the safety and quality of food served to residents.