Failure to Maintain Kitchen Equipment in Safe and Sanitary Condition
Penalty
Summary
The facility failed to maintain essential kitchen equipment in safe and sanitary operating condition. Observations revealed a brownish frozen residue on the bottom shelf of a freezer, which was confirmed by the Dietary Manager, who stated that there should not be any residue or crumbs present. Additionally, two ovens were found with brownish-black residue, and all four stove burners had food and black burnt residue. Three of the burners were in use at the time, with a pot containing a clear golden liquid with sediment. The Registered Dietician confirmed these findings and noted that the boilerless steamer was leaking clear liquid onto the floor, pooling at the base of a metal panel, and described the equipment as unstable and in disrepair, an issue that had been ongoing for weeks. The Maintenance Assistant confirmed the drainage and leaking from the boilerless steamer, stating that it was broken and not fixed. The Dietary Manager reiterated that the expectation is for equipment to be in clean working order and not leaking. Review of facility policies indicated that equipment should be cleaned and sanitized regularly to prevent foodborne illness, with specific cleaning schedules for freezers and stoves, and that maintenance tasks should ensure all equipment is safe and functional. These observations and staff interviews demonstrate a failure to adhere to the facility's own sanitation and maintenance policies.