Cooking Facilities Cooking equipment is protected in accordance with NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, unless: * residential cooking equipment (i.e., small appliances such as microwaves, hot plates, toasters) are used for food warming or limited cooking in accordance with 18.3.2.5.2, 19.3.2.5.2 * cooking facilities open to the corridor in smoke compartments with 30 or fewer patients comply with the conditions under 18.3.2.5.3, 19.3.2.5.3, or * cooking facilities in smoke compartments with 30 or fewer patients comply with conditions under 18.3.2.5.4, 19.3.2.5.4. Cooking facilities protected according to NFPA 96 per 9.2.3 are not required to be enclosed as hazardous areas, but shall not be open to the corridor. 18.3.2.5.1 through 18.3.2.5.4, 19.3.2.5.1 through 19.3.2.5.5, 9.2.3, TIA 12-2
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Observations: Name: MAIN BUILDING 01 - Component: 01 - Tag: 0324
Based on observation and interview, it was determined the facility failed to maintain cooking facilities in two instances, affecting one of 12 smoke compartments.
Findings include:
1. Observation and document review on December 3, 2024, revealed the facility lacked documentation for the following:
a) 9:20 a.m., semi-annual Kitchen fire suppression Testing/Maintenance for 2nd half of 2024; b) 9:25 a.m., both semi-annual Kitchen exhaust Hood/Duct cleanings for 2024.
Interview with the Facility Administrator and Maintenance Director on December 3, 2024, at 12:30 p.m., confirmed the kitchen fire suppression system and hood deficiencies.
| | Plan of Correction - To be completed: 01/17/2025
Unable to correct past deficient practice.
The Administrator will educate the Maintenance Director on requirements of K0324.
Maintenance Director will secure a vendor to complete testing and maintenance of kitchen fire suppression system, exhaust and hood/duct. Vendor will complete kitchen fire suppression system, exhaust hood/duct cleaning.
Maintenance Director will secure ongoing agreement with vendor to complete semiannual testing and maintenance of kitchen fire suppression system, exhaust and hood/duct cleanings, to assure that the centers cooking facilities/equipment are protected in accordance with NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. Copies of service/inspection records will be maintained in the Life Safety Survey Preparedness Manual. Reports will be shared in the following safety committee for any additional review and or recommendations, ongoing.
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