Willie Balle v. David Kennedy

73 F.4th 545
CourtCourt of Appeals for the Seventh Circuit
DecidedJuly 14, 2023
Docket21-2393
StatusPublished
Cited by42 cases

This text of 73 F.4th 545 (Willie Balle v. David Kennedy) is published on Counsel Stack Legal Research, covering Court of Appeals for the Seventh Circuit primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Willie Balle v. David Kennedy, 73 F.4th 545 (7th Cir. 2023).

Opinion

In the

United States Court of Appeals For the Seventh Circuit ____________________ No. 21-2393 WILLIE BALLE, Plaintiff-Appellant, v.

DAVID KENNEDY, et al., Defendants-Appellees. ____________________

Appeal from the United States District Court for the Central District of Illinois. No. 19-cv-1213 — Joe Billy McDade, Judge. ____________________

ARGUED APRIL 20, 2023 — DECIDED JULY 14, 2023 ____________________

Before EASTERBROOK, ROVNER, and ST. EVE, Circuit Judges. ST. EVE, Circuit Judge. A kitchen supervisor directed Willie Balle, an Illinois state prisoner, to carry near-boiling water across a wet, damaged floor in a plastic five-gallon bucket. His foot caught in a hole, and he fell down. The water splashed on him and caused severe burns. Balle sued several prison offi- cials, claiming they violated the Eighth Amendment by being deliberately indifferent to the dangerous kitchen conditions. The district court dismissed some of Balle’s claims at the 2 No. 21-2393

pleading stage and granted summary judgment on the others. We affirm in part and reverse in part. I. Background A. Factual Background At the pleading stage, we take Balle’s factual allegations as true, Dorsey v. Varga, 55 F.4th 1094, 1098–99 (7th Cir. 2022), and at summary judgment, we view the evidentiary record in his favor and draw all reasonable inferences in his favor. Xiong v. Bd. of Regents of the Univ. of Wis. Sys., 62 F.4th 350, 353–54 (7th Cir. 2023). We present the facts in accordance with these prin- ciples, noting which facts are mere allegations or are in dis- pute. 1. Balle’s Injury At all times relevant to this appeal, Balle was a prisoner in Pontiac Correctional Center. As of December 2018, he worked in the dining room, but on December 27, a supervisor told Balle that he had been transferred to the kitchen to work as a dishwasher. Balle objected to the transfer because inmates who worked in the kitchen sometimes had to carry buckets of water for washing dishes across the damaged kitchen floor, and Balle “knew the danger” of that practice. The supervisor told Balle that a different supervisor, Susie Hobart, 1 would have to undo the transfer when she returned from vacation. When she returned to work on January 2, 2019, Balle repeated

1 Two pairs of defendants share last names: Daniel and Susie Hobart and David and Teri Kennedy. For clarity, we introduce these individuals by full name and use first names thereafter. No. 21-2393 3

his objections, and Susie said she would do the paperwork needed to reverse the transfer. Balle did not get his old job back in time. On January 2, the kitchen lacked hot water. Susie directed the inmates to heat water for washing dishes in large kettles on the stove on one side of the kitchen, then carry the water in plastic five-gallon buckets 35–40 feet to the sinks on the opposite side of the kitchen. The inmates heated the water to a simmer, with “little bubbles” and “steam coming off the top.” The water “stayed hot”—“hot hot hot.”2 While carrying a full bucket to the sink, Balle’s foot caught in a hole in the floor, and he fell to the ground. Scalding water spilled on his arm and back, soaking his shirt. When Balle removed the shirt, the skin of his arm came with it. He suffered second- and third-degree burns that resulted in permanent scarring and nerve damage. 2. The Kitchen Conditions Many of the facts about the kitchen conditions are undis- puted. David Kennedy, the prison’s chief engineer, stated that the hot water in the kitchen only worked sporadically and of- ten required repair. The record is unclear about how fre- quently the kitchen lacked hot water, but there is evidence that the hot water malfunctioned three times between late No- vember 2018 and early January 2019.3 First, maintenance

2Balle estimated the water temperature to be 200–250 degrees Fahr- enheit, but the boiling point of water is 212 degrees. The exact water tem- perature is immaterial—that it was hot enough to cause serious burns in seconds is sufficient for purposes of this appeal. 3 Balle alleges that Susie told him that the hot water had not worked for four months and that she had placed 10 work orders to have the water fixed. No evidence supports these allegations, and allegations alone are 4 No. 21-2393

records indicate that the water was broken on November 27, 2018, and was fixed the same day. Second, emails indicate that the hot water heater was repaired on December 26, 2018, so we can infer that it broke sometime before that. Third, the hot water was broken on the day of Balle’s injury, January 2, 2019. The fact that the record contains evidence of the hot water not working only these three times does not mean it did not fail on other occasions. David testified that a hot water failure “would be serious enough that it would not necessarily be the subject of a work order.” Instead, David would likely have received a phone call about the issue. And Balle does not have firsthand knowledge about the frequency of water malfunc- tions because he began working in the kitchen just a few days before his injury. The kitchen had problems beyond the lack of hot water. The kitchen floor was installed over the footing of an older building. When the footing moved, it caused the kitchen floor to buckle, damaging the tile flooring. Retiling the floor did not help; to fix the problem, Pontiac would have had to remove the footing and reinstall the floor. David testified that at the time of Balle’s injury, the prison was in the process of major renovations that would address the kitchen floor’s structural problems, but David had no control over the timeline of that project. The parties dispute the nature and extent of the damage to the floor, but for purposes of this appeal, we take Balle’s

insufficient to create a factual dispute for summary judgment purposes. Weaver v. Champion Petfoods USA Inc., 3 F.4th 927, 934 (7th Cir. 2021). We consider these allegations only with respect to Balle’s claim against Susie, which the district court dismissed at the pleading stage. No. 21-2393 5

version as true. He testified that the tiles were “all broken up,” with cracks and holes as deep as four or five inches. The con- dition of the floor required inmates to be careful because it was “easy to step into … the holes,” and “the floor [was] slip- pery most of the time.” Both Daniel and David admit they knew about the condition of the kitchen floor. 3. The Water-Carrying Practice There is no dispute that prison kitchen staff required in- mates to heat and carry water in five-gallon buckets when the kitchen’s hot water was not working. Balle observed this prac- tice while he worked in the dining room. Daniel Hobart, the head of the kitchen’s dietary unit, testified that he “was aware that the inmates would temporarily heat water in large steam kettles and transport it to the … sink” to wash dishes after meals. This practice was longstanding, but although Daniel inspected the kitchen periodically, he testified that he did not know “how or when this practice began.” Further, Daniel tes- tified that he did not “specifically recall” the hot water situa- tion on January 2, 2019, and he never saw inmates carrying water. For his part, David denied knowledge of the water-car- rying practice altogether. Balle produced no evidence to con- tradict these points. We can infer that supervisors did not instruct inmates about how to heat and carry water safely. Daniel testified that the water needed to be heated to 110 degrees Fahrenheit to wash the dishes and that he was unaware that the water was hotter than that. Further, he stated that inmates “could have” used kitchen thermometers to ensure the water stayed at safe temperatures.

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