Kitchen equipment not maintained at safe temperatures or in clean, working condition
Summary
The facility failed to maintain two refrigerators used to store resident food in safe working condition. In the first-floor employee breakroom, one refrigerator contained food labeled for a resident, including packaged string cheese and an unsealed jar of homemade pickled eggs, and the other contained a bag of food labeled for another resident, including packaged fruit salad with cut melon. Both refrigerators had internal temperatures above 41 degrees F, with surveyor measurements showing one at 50.9 degrees F and the other at 47.3 degrees F. The Housekeeping Director confirmed the temperatures, and the Maintenance Director stated one refrigerator had a bad compressor and the other had been adjusted because the thermostat dial was turned up. The Maintenance Director also stated he could not produce the original temperature logs for the refrigerators and confirmed the refrigerator with the broken compressor was not taken out of service until later that evening. The facility also failed to maintain an ice machine drainpipe in the kitchen. During observation, water was actively dripping from a pipe behind the ice machine onto the floor, and pools of water were present underneath it. The pipe end was jagged and had black, slimy residue on the outer surface and visible inner surface. In a concurrent interview, the Maintenance Director stated the pipe was broken, should be repaired as soon as possible, and should have another pipe attached leading to the floor sink drain. In addition, three drainpipes attached to the back of the ice machine and ice machine bin were not maintained clean. One short drainpipe was jagged and had black, slimy residue on the outside and visible inside surface, and two longer drainpipes leading to a floor sink also had black residue on their outer surfaces. The Maintenance Manager stated the short drainpipe was cracked and that the longer drainpipes were for the ice machine condenser and draining during the cleaning cycle. He confirmed the drainpipes were not clean and stated they should be cleaned. The facility also failed to maintain a hotbox used for the lunch trayline in adequate working condition. The hotbox temperature display showed 108 degrees F, and the soup held inside measured 119 degrees F, 117 degrees F, and 126 degrees F, all below the facility's stated minimum acceptable hot holding temperature of 140 degrees F. A vendor quote dated earlier in the month stated the unit was not heating, the temperature gauge was not working, the temperature display was cracked, and the gasket was ripped affecting temperatures.
Penalty
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