Kitchen Equipment and Maintenance Deficiencies
Summary
The facility failed to maintain the kitchen physical plant and equipment in a clean, sanitary, and functional condition. During the initial tour and follow-up observations, the kitchen had cracked and missing floor tiles, grime around floor edges and stationary equipment, damaged black floor coving around a refrigerator, chipped and missing paint on walls, patched but unpainted holes in the dry storage area, damaged baseboards, and doors with missing paint and accumulated grime. The air gap at the food preparation sink was severely rusted and had black debris and rust particles present when wiped with a paper towel. The Maintenance Assistant stated the air gap was very old, rusted, and needed replacement, and the Director of Maintenance stated the department did not keep a list of work orders or a history of completed kitchen work orders. Multiple refrigerators and freezers were observed with damaged or deteriorated components and poor sanitation. One freezer had condensation and icicle drips around the door frame. Another freezer had black substance resembling mold at the top of the door/frame and on the gasket, along with ice buildup along the side gaskets. A combination refrigerator/freezer had brown grainy substance on the shelves and condenser fans. A utility refrigerator used for dairy, egg salad, chicken salad, and tuna salad had grime on condenser fans and hinges, rust on shelves, and food temperatures above 41 F. Another refrigerator near the tray line had a broken gasket hanging down, rust on the shelves, and grime around the doors, hinges, and handles. The Director of Maintenance stated maintenance only checked temperatures of refrigerators and freezers and did not perform other maintenance, and there was no regularly scheduled preventive maintenance for kitchen equipment. The ice machine was not cleaned according to manufacturer instructions. The Maintenance Assistant stated he cleaned it with warm water every month or two, did not use chemicals, and did not empty the ice from the bin. He also stated the vendor cleaned it with chemicals twice a year. The manufacturer’s manual required the ice machine and storage bin to be kept sanitary, cleaned and sanitized at least twice per year or as often as needed, and included steps for scale removal, sanitizing removable parts, and removing all ice from the storage bin. The facility’s documentation showed prior cleaning issues and discoloration on the ice machine, but there was no documentation after the new ice machine was installed. The Director of Maintenance stated the vendor cleaned the ice machine twice annually only when called. The facility also lacked an effective preventive maintenance system and documentation for kitchen equipment. Monthly quality assurance reports identified ongoing concerns such as dusty black fans, a refrigerator that would not hold temperature, torn gaskets with black discoloration, and rusty shelves, but these issues remained unresolved at the time of survey. The facility’s preventive maintenance documents listed some equipment and general tasks, but refrigerators, freezers, and ice machines were not included in the monthly checklist beyond temperature checks. The Director of Maintenance stated there was no formal work order system, requests were often not written down or tracked, and kitchen maintenance was handled when staff verbally asked for help.
Penalty
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