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Based on record review, observation and interview, the facility failed to maintain their fire suppression system. Two nozzle caps were not in place. One fire extinguisher was blocked by the door of the storage room and a cart.
Findings:
1. A review of the facility's Fire Protection Equipment Performance Certification by the testing agency (Encore Fire Extinguisher Service, Inc.), dated November 5, 2012, during the semi-annual testing of the kitchen system, indicated four nozzles were unclogged.
During a tour of the kitchen on December 13, 2012, at 7:30 a.m., in the stove area, 2 out of 7 nozzles had caps that were not in place (2 caps were not covering the nozzles). Dust and grease can clog the nozzles, thereby preventing the fire suppression material from being dispensed, when the system is activated in the event of a fire.
During an interview on December 13, 2012, at 7:40 a.m., the director of food services stated she had not noticed the nozzle caps were not in place.
2. One of the fire extinguishers installed in the wall was completely covered by the door to the storage room. There was a cart in front of the door. The fire extinguisher was not easily accessible to staff.
At the same time, during an interview, the director of food services stated the storage door should have a self-closing device so that the door would stay closed and not block the fire extinguisher.

Based on record review, observation and interview, the facility failed to maintain their fire suppression system. Two nozzle caps were not in place. One fire extinguisher was blocked by the door of the storage room and a cart.
Findings:
1. A review of the facility's Fire Protection Equipment Performance Certification by the testing agency (Encore Fire Extinguisher Service, Inc.), dated November 5, 2012, during the semi-annual testing of the kitchen system, indicated four nozzles were unclogged.
During a tour of the kitchen on December 13, 2012, at 7:30 a.m., in the stove area, 2 out of 7 nozzles had caps that were not in place (2 caps were not covering the nozzles). Dust and grease can clog the nozzles, thereby preventing the fire suppression material from being dispensed, when the system is activated in the event of a fire.
During an interview on December 13, 2012, at 7:40 a.m., the director of food services stated she had not noticed the nozzle caps were not in place.
2. One of the fire extinguishers installed in the wall was completely covered by the door to the storage room. There was a cart in front of the door. The fire extinguisher was not easily accessible to staff.
At the same time, during an interview, the director of food services stated the storage door should have a self-closing device so that the door would stay closed and not block the fire extinguisher.