| 95 |
SENIOR REHAB & RECOVERY AT LIMESTONE HEALTH FACILI |
15024 |
1600 WEST HOBBS STREET |
ATHENS |
AL |
35611 |
2018-02-15 |
812 |
F |
0 |
1 |
EZGG11 |
Based on observations, interview of the Certified Dietary Manager (CDM), Employee Identifier (EI) #4, and a record review of the Food Code U.S. Public Health Service (USPHS) and FDA (Food and Drug Administration) 2013, the facility failed to assure: 1. adequate immersion time for food preparation equipment sanitized in hot water which measured 175 degrees Fahrenheit (3-compartment sink). 2. effective cleaning/sanitizing of utensils and equipment to prevent the potential growth of foodborne organisms, a. assure dinnerware, sectional plates, was cleaned to sight/touch (machine dishwashing) and air dried, b. assure equipment, a Tea Urn/spigot a non Time/Temperature control for safety, was cleaned every 24 hours. The spigot was observed with a brown solid build-up, 3. the dishmachine, which sanitizes with chemical, maintained chemical efficacy, by testing, monitoring/documenting the concentration prior to use, These failures had the potential to affect all 132 residents receiving meals from the facility's kitchen. Findings include: 1. Review of the 2013 Food Code by the United States Public Health Service (USPHS) and the Food and Drug Administration (FDA) included the following: 4-7 SANITIZING OF EQUIPMENT AND UTENSILS METHODS 4-703.11 Hot Water and Chemical: After being cleaned .shall be SANITIZED in: (A) Hot water manual operation by immersion for a least 30 seconds and as specified under . 02/13/2018 @7:00 PM, manual dishwashing (pots/pans) was observed. Water in 3rd sink (sanitizing) temperature was measured by the CDM (EI #4), to be 175 degrees F. The employee was observed to dip a washed pot in and out of the hot water, while holding the handle. (For sanitizing, item must remain in hot water 170 or above and less than 180 degrees F. for 30 seconds.) After the above observation, the CDM (EI #4), was asked, why staff failed to leave the item in the hot water for 30 seconds. The CDM responded by saying she could not answer but knows better. 2. (a) Review of the 2013 Food Code by the United States Public Health Service (USPHS) and the Food and Drug Administration (FDA) included the following: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch . and 4-901.11 Equipment and Utensils, Air-Drying Required. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried . On 02/14/2018 at 10:15 AM, an observation was made of clean/sanitized sectional plates stored at the trayline. Seven sectional plates were stacked (not inverted). One of the seven contained water and one contained debris. An interview at this time with the CDM, (EI #4) revealed the first line aide failed to monitor dishes for adequate cleaning. EI #4 was asked what was the potential risk for failure to monitor. EI #4 responded, that there was a potential for food borne illness or bacterial growth. (b) A review of the 2013 Food Code by the United States Public Health Service (USPHS) and the Food and Drug Administration (FDA) included the following: Frequency 4-602.11 Equipment Food-Contact Surfaces and Utensils. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (E) .surfaces of UTENSILS and EQUIPMENT contacting food that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned: .(2) At least every 24 hours for iced tea dispensers . An observation on 02/13/2018 at 6:50 PM was made of a 5 gallon Tea Urn container. A request was made for the CDM (EI #4) to disassemble the faucet/spigot assembly. The CDM (EI #4) broke the faucet down from the dispenser. The plastic faucet seat was observed to have a brown build-up. The CDM (EI #4) was asked if there was a brown build-up. The CDM (EI #4) acknowledged a build-up. The CDM (EI #4) was asked, what was the potential risk. The CDM (EI #4) responded by saying there was a potential for cross contamination. 3. Line staff failed to monitor/document the chemical sanitizer on (MONTH) 11 and 12. This discrepancy was evidenced by reviewing the facility's document titled, LOW TEMPERATURE DISH MACHINE MONITORIN[NAME] An observation on 02/13/18 at 6:14 PM, during the initial kitchen tour, operation of the dishmachine was made. The sanitizing method in use was chemical (chlorine). The (MONTH) (YEAR), monitoring log for the dishmachine was located in the CDM's (EI #4's) office. A review of the monitoring data revealed omissions for (MONTH) 10 & 11 @ noon meals. On 02/13/2018 at 7:02 PM the CDM (EI #4), was interviewed and asked, why the data was missing. The CDM (EI #4) responded by saying she has not kept track and has a few trainees. The CDM (EI #4) was asked, what are the risk factors for a failure to monitor chemical concentration. The CDM (EI #4) responded by saying there is a potential for bacterial contamination. |
2020-09-01 |