Kitchen Stove and Dishwasher Not Functioning or Properly Monitored
Summary
The facility failed to ensure essential kitchen equipment was working safely when the kitchen stove was not fully functional. Observations from 04/27/26 through 05/05/26 showed that of the six top burners, only one burner could heat food and the grill top was nonoperational. During an interview, a staff member verified breakfast was scheduled to start at 8:30 A.M. but the meal could not be completed on time because the stove was not working fully. The Diet Manager also verified the burners did not fully function and the grill was not operational, and stated some foods had to be altered to a less fresh form, such as grilled cheese, because the grill was not working. The Administrator later verified the stove was not working properly and that the most current bid for replacement had expired on 03/20/25, with no current stove bids or approval for a new stove. The facility also failed to ensure the dishwasher was properly monitored and documented. Review of March and April 2026 logs showed wash temperatures of 150 degrees F or 160 degrees F, rinse temperatures of 150 degrees F, 155 degrees F, or 160 degrees F, and sanitizer readings of 50 PPM. The May 2026 log showed wash temperatures of 150 degrees F and 150 degrees F and rinse temperatures of 155 degrees F and 160 degrees F, but there were no dinner water temperatures and no sanitizer testing recorded for 05/01/26 through 05/03/26. On observation, the dishwasher temperature gauges were not operational and were stuck at 130 degrees F for wash and 150 degrees F for rinse, while the machine plate identified it as a low temperature machine requiring a wash cycle at 140 degrees F and rinse cycle at 120 degrees F with sanitizing chemical required. The Diet Manager verified the gauges were not operational, the dishwasher required sanitizer, the water temperatures were not obtained with another device, the logs were not accurate, and sanitizing testing was not completed for May 2026.
Penalty
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