Failure to Maintain Safe and Functional Kitchen Ovens
Penalty
Summary
The facility failed to maintain its kitchen ovens in a safe and operating condition, which impacted the preparation and serving of food to all residents. Multiple recipes required specific cooking temperatures, but review of temperature logs showed that food temperatures were not consistently recorded for all meals, and some food items, such as oven fried fish and baked fish, were not cooked to the required internal temperature of 165 degrees Fahrenheit. Additionally, complaints from 12 residents regarding food being overcooked, undercooked, not warm enough, and not fresh were verified by the facility, and staff were found to be inadequately recording food temperatures and not completing temperature logs as expected. Observations of food preparation revealed that the Dietary Manager repeatedly had to return food items to the oven because they did not reach the required temperatures, and some food was dropped on the floor during the process. The ovens were unable to bring certain menu items, such as turkey, to the necessary internal temperature, resulting in those items not being served. Staff interviews confirmed ongoing issues with the ovens, including malfunctioning pilot lights and inaccurate temperature settings, and maintenance staff reported that repairs were delayed due to backordered parts and uncertainty about the functionality of replacement ovens in storage. The Administrator and Dietary Manager acknowledged the persistent oven issues and the impact on meal preparation.