| 46 |
ATHENS HEALTH AND REHABILITATION LLC |
15016 |
611 WEST MARKET STREET |
ATHENS |
AL |
35611 |
2017-06-01 |
371 |
F |
0 |
1 |
QJHS11 |
Based on observations, review of the facility's policy titled: Food Cooking and Serving Temperatures dated (MONTH) 25, 2012, review of the 2013 Food Code and interviews with facility staff, the facility failed to ensure: 1. The thermometer was calibrated correctly prior to taking food temperatures on the tray line. 2. Monitored all foods on the tray line. 3. No use by dates on frozen shakes. 4. No dish racks were stored on the floor in the dish washing area. 5. Dishware (sectioned plates) were free of food debris, chips and stains. 1. Thermometer Calibration A facility policy titled: Food Cooking and Serving Temperatures with an effective date of 5/25/2012 revealed: . PURPOSE: Safe and sanitary food handling practices include effective control of food temperatures, in order to prevent food borne illnesses. STANDARD: According to federal regulations, food should be prepared according to tested recipes; .utilizing correct methods to conserve nutritive value and retain quality, .; and should be served attractively at proper temperatures. PR[NAME]ESS: . III. General Guidelines: a. A calibrated thermometer should be used for taking food temperatures. The final bullet under General Guidelines states,[NAME]center of food items . The 2013 Food Code revealed: 4-201.11 Good Repair and Calibration. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy . On 5/31/2017 at 10:45 AM, an observation was made during the calibration of the thermometers. The thermometer was placed inside a cup filled with ice only and no water. On 6/1/2017 at 10:55 AM, an interview was conducted with EI #4, Certified Dietary Manager (CDM). EI #4 was asked what was the standardized methods for thermometer calibration. EI #4 said, to use ice and water. EI #4 was asked why did the cook fail to follow the standardized method on 5/31/2017. EI #4 said, carelessness. EI #4 was asked how did this affect the accuracy of the food temperatures. EI #4 said, if the thermometers were not properly calibrated, the food temperatures could not assured to be correct. 2. Monitor and document temperatures of all foods. The 2013 Food Code 3-501.16 Time/Temperature Control for Safety Food, Hot and Cold Holding revealed . (A) (1) At 57*C (Celsius) (135*F (Fahrenheit) or above . On 5/31/2017 at 10:45 AM temperatures were observed on the tray line. When obtaining food temperatures poor placement of the thermometer was used. The thermometer was not placed in the middle of the food where the temperature was being taken and the temperature was obtained and documented prior to placing the food on the tray line. During a second observation on 5/31/17 at 11:15 AM, a temperature was not taken of the hamburger patties and mashed potatoes on the tray line. On 6/1/2017 at 10:55 AM an interview was conducted with EI #4, CDM. EI #4 was asked did the staff ensure all foods, hamburger patties and mashed potatoes, were maintained at 135*F. EI #4 said, no. EI #4 was asked how did the deficient practice affect the residents. EI #4 said the potential for bacterial growth due to the hot foods not at an accurate temperature. 3. Frozen and thawed shakes. The 2013 Food Coded revealed: 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (B) . CLEARLY MARKED, AT THE TIME THE ORIGINAL CONTAINER IS OPENED IN A food establishment AND IF THE food IS HELD FOR MORE THAN 24 (TWENTY FOUR) HOURS, TO INDICATE THE DATE OR DAY BY WHICH THE food SHALL BE CONSUMED ON THE premises . On 5/31/2017 at 5:45 PM an observation was made of 4 ounce shakes. 5 of 28 shakes on resident's meal trays in the dining room were observed with a label date of 5/28 without a discard date. On 6/1/2017 at 10:55 AM, an interview was conducted with EI #4, CDM. EI #4 was asked what was the Food Code requirement for labeling items with an expiration date. EI #4 said, should be dated with date of expiration. EI #4 was asked how did the facility label the shakes. EI #4 said, with the thawed date. EI #4 was asked what was the potential negative outcome. EI #4 said, potential for bacterial contamination. 4. Potential for cross contamination. On 5/30/2017 at 5:45 PM an observation was made in the dish washing area. Four dish racks were observed on the floor beneath the sink. On 5/30/2017 at 5:45 PM an interview was conducted with Employee Identifier (EI) #1, Cooks Helper. EI #1 was asked why were the dish racks on the floor. EI #1 said, I just put them there earlier and forgot to pick them up. On 6/1/2017 at 10:55 AM, an interview was conducted with EI #4, CDM. EI #4 was asked, when dish racks were not in use, where should they be stored. EI #4 said, the dish racks should be stored on a rolling dollie under the sink. EI #4 was asked why the dish racks were laying on the floor and not on a rolling dollie. EI #4 said, carelessness. EI #4 was asked what was the potential harm to residents when dish racks are placed on the floor and not on a rolling dollie. EI #4 said, potential for bacterial contamination. 5. Poor cleaning and sanitizing of equipment. The 2013 Food Code revealed: . 4-601.11 Equipment FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch . On 5/31/2017 at 10:55 AM, an observation was made of stored sectional plates. One of five plates were badly stained and four of the plates were observed with food adhered to the surface area and two plates were chipped. On 5/31/2017 at 10:55 AM, an interview was conducted with EI #2, Cook. EI #2 was asked what did she see on the plates. EI #2 said, It is dirty and stained. On 5/31/2017 at 10:55 AM, an interview was conducted with EI #3, Kitchen Manager. EI #3 was asked what did she see on the plates. EI #3 said chipped and somebody put it up dirty. On 6/1/2017 at 10:55 AM an interview was conducted with EI #4, CDM. EI #4 was asked what condition were the sectional plates found in. EI #4 said, stained, chipped with food debris. EI #4 was asked how did those things happen. EI #4 said the staff failed to properly inspect prior to stacking in storage. EI #4 was asked what was the potential negative outcome for the stained, chipped and food on plates. EI #4 said, unappetizing for the residents and potential for cross contamination. |
2020-09-01 |