Failure to Maintain Kitchen Equipment, Drainage, and Milk Storage Temperatures
Penalty
Summary
Surveyors identified that the facility failed to maintain essential kitchen equipment in safe working order, affecting food service for 159 residents who receive oral nutrition from the kitchen. During a kitchen observation with the Dietary Manager, debris and residue from a grease trap backup were seen on the floor near the wall, and the Dietary Manager stated this backup from under the kitchen floor happens frequently and that Maintenance has been aware of it for a long time. The Administrator later explained that the three-compartment sink could cause the grease trap to overflow and back up onto the kitchen floor if all three compartments are emptied at the same time, indicating the drain system was not functioning properly. Maintenance logs for July and August documented repeated reports from dietary staff about the three-compartment sink leaking and the need to replace the ice machine lid, with no evidence on the logs that these issues were addressed or resolved, despite facility policies and the Maintenance Director job description requiring the building and drains to be kept in good repair, clean, and free of hazards. Surveyors also observed that the ice machine was overflowing with ice and that its cover was broken and could not fit properly, as confirmed by the Dietary Manager, who reported the broken cover had been reported several times and that the machine would need replacement. The broken cover was seen placed on wet blankets on the floor that were being used to catch water dripping from the ice. In addition, the milk cooler thermometer read 55°F, and after calibrating a new thermometer, two of twelve 8‑oz cartons of whole milk that had been stored in the cooler for four days were measured at 51°F. The Dietary Manager acknowledged that milk should be kept below 41°F and that the refrigerator should be cold enough to maintain that temperature. These conditions occurred despite facility dietary and food storage policies requiring that ice machines be maintained to eliminate contamination, floor surfaces be kept clean, and perishable foods such as dairy products be stored between 33°F and 41°F to protect against spoilage and prevent the spread of infections and communicable diseases.
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