Failure to Maintain Safe Operation of Dietary Equipment
Penalty
Summary
The facility failed to maintain essential dietary equipment in safe operating condition, specifically the kitchen steam table, which was not functioning for several days. Staff attempted to compensate for the non-operational steam table by adding hot water to it and keeping food items in the oven or on the stove for longer periods. Despite these efforts, observations revealed that hot foods placed on the steam table quickly dropped to unsafe temperatures and were served cold to residents. Staff interviews confirmed that the steam table had been out of service since earlier in the week, and food was served cold as a result. The facility did not have a policy in place for maintaining essential equipment, including kitchen equipment, in operational condition, and no such policy was provided to the surveyor upon request. The dietician, upon learning of the equipment failure, recommended placing boiling water in the non-working steam table and holding hot foods on the stove or oven until serving. On subsequent observation, food was served directly from the stove top or placed in a roaster with hot water before plating, and food temperatures were within regulation at that time. Staff reported that if residents complained of cold food, a microwave was available for reheating. There were no reports of foodborne illness among residents during this period. The deficiency was identified through observation, staff and dietician interviews, and review of facility records and policies.