| 72 |
MERRY WOOD LODGE |
15019 |
P O BOX 130 |
ELMORE |
AL |
36025 |
2018-03-29 |
812 |
F |
0 |
1 |
OSF111 |
Based on observations, an interview, review of the facility's policies and procedures titled, 4.0 Cleaning Standards and 4.7 Food Handling, along with a review of a facility document titled, Weekly Cleaning List, the facility failed to ensure: 1. the meal cart covers were sanitized prior to use and 2. chicken was thawed completely submerged in running water. This had the potential to affect all 92 residents who received meals from the kitchen. Findings Include: 1. A review of the facility's policy and procedure titled, 4.0 Cleaning Standards, with a revision date of 12/1/15, revealed: POLICY Written cleaning procedures are used to clean all equipment/areas in the Food and Nutrition Services Department. PURPOSE To ensure all food service equipment and areas are clean and sanitary. CART WASHING (HAND METHOD) WHEN: After Use . A review of a facility document titled, Weekly Cleaning List-(Name of facility), dated (YEAR)-2018, revealed: 1) Food Carts and Bun Rack Covers-Wiped Down after every shift break, lunch, and dinner . Monthly Cleaning List-(Name of facility), 1) Food Racks and Bun Covers-sprayed down with sanitizer and pressure washed, air-dried and brought back into facility . 2. A review of the facility's policy and procedure titled, 4.7 Food Handling, with a revision date of 11/28/17, revealed: POLICY Foods are stored, prepared and served in a safe and sanitary manner. PURPOSE To prevent bacterial contamination and the possible spread of infection. Food Safety During Meal Preparation and Service . 8. Frozen foods are thawed in the refrigerator and not at room temperature. Foods can be thawed if completely submerged under fast running cold water of at least 70 (circle representing degrees) F (Fahrenheit) or below. On 3/29/18 at 9:29 a.m., an observation was made of the kitchen. An observation was made of frozen pieces of chicken thawing in a sink under running water. Only the portion of the chicken the water was pouring directly onto was being wet. There was no submersion of the pieces of frozen chicken. A second observation was made of cart covers that were over meal trays placed on the racks. The cart covers were visibly soiled. This was observed on four carts. On 3/29/18 at 9:34 a.m., an interview was conducted with EI (Employee Identifier) #10, the Dietary Manager (DM). EI #10 was asked how should frozen chicken be thawed. EI #10 answered under refrigeration or under running water. EI #10 began to move the frozen chicken pieces to another sink and asked for a bowl to be brought to him. EI #10 stated, I didn't know she (the Cook) had it like this. EI #10 was asked who placed the thighs directly in the sink and he named the cook. When EI #10 was asked about the unclean appearance of the meal cart covers, he reported, Once in a while, I take them out and clean them. EI #10 was asked how did the carts look at that time. EI #10 answered, Need to be cleaned. EI #10 was asked how often should the cart covers be cleaned. EI #10 answered weekly and as needed. EI #10 added sometimes if he did not see residue, he did not clean them and last week he cleaned them twice. EI #10 was asked how he cleaned the cart covers. EI #10 stated he took them outside and sprayed off the cart covers and the actual carts too. EI #10 was asked how often should the actual carts be cleaned and he stated as needed. EI #10 was asked how should the carts be cleaned. EI #10 answered, I spray with sanitizing solution on the dock out back then pressure wash them and let them air dry. EI #10 was asked what was the facility's policy for cleaning of meal carts. EI #10 answered he did not know but he was always taught that it was as needed, no specific date. EI #10 was asked what was the facility's policy for cleaning meal cart covers and he stated the same as for the carts. |
2020-09-01 |