Failure to Maintain Safe and Functional Kitchen Equipment
Penalty
Summary
The facility failed to maintain essential kitchen equipment in safe, operating condition. During a tour of the main kitchen, surveyors observed a significant build-up of ice on the outside of the fan and ceiling in the walk-in freezer, and noted that hot dogs and bread were not frozen solid, indicating partial defrosting. The freezer's external thermometer read 32°F and the internal thermometer read 28°F, both above the required 0°F or below. There was no documentation or log of ongoing temperature monitoring for the freezer. Additionally, the dish machine was observed to leak water from the food trap onto the floor during use, rendering it unusable due to flooding. The reach-in produce refrigerator contained a large bag of cabbage sitting in stagnant water and condensation was present on other items inside the fridge. Interviews with the Food Service Director and Registered Dietitian revealed that the morning cook had reported the freezer temporarily turning off, and that dietary staff were not adequately cleaning dishes before placing them in the dish machine, contributing to a clogged grease trap. The lack of proper maintenance and monitoring of essential kitchen equipment, including the freezer, dish machine, and produce refrigerator, led to unsafe conditions and failure to comply with facility policy regarding food storage and equipment safety.