cms_AZ: 60
Data source: Big Local News · About: big-local-datasette
| rowid | facility_name | facility_id | address | city | state | zip | inspection_date | deficiency_tag | scope_severity | complaint | standard | eventid | inspection_text | filedate |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 60 | HANDMAKER HOME FOR THE AGING | 35016 | 2221 NORTH ROSEMONT BOULEVARD | TUCSON | AZ | 85712 | 2017-10-19 | 371 | E | 0 | 1 | PP4811 | Based on observations, facility documentation, staff interviews and policy and procedures, the facility failed to ensure that food and kitchenware were stored in a clean and sanitary manner, and failed to ensure sanitation levels for the dishwashing machine were consistently monitored. Findings include: Regarding the food storage: An observation of the kitchen was conducted at 11:00 a.m. on (MONTH) 16, (YEAR) and the following was observed: -A head of romaine lettuce was stored uncovered on a wheeled cart. The lettuce was in contact with the surface of the cart. -In the dry storage room there were multiple tea bags stored on a food rack. The tea bags were uncovered and in direct contact with the rack. In an interview with the assistant food service manager (staff #105) at 11:05 a.m. on (MONTH) 16, (YEAR), he stated that these items should not be stored this way. The Food Storage policy included that sufficient storage facilities are provided to keep foods safe. The policy also included food is stored in an area that is clean, dry, and free from contaminants and that food should be stored in covered containers or wrapped carefully and securely. Regarding the storage of kitchenware: An observation of the kitchen was conducted at 10:35 a.m. on (MONTH) 18, (YEAR) and the following was observed: -A tray with multiple ready-to-use bowls was stored near the dish room. The bowls were observed to be wet and when handled, the water dripped to the floor. -Multiple ready-to-use plastic cups which were stacked on top of each other were observed to be wet and when handled, water dripped onto the floor. -Multiple ready-to-use plates were stored on a rack with food debris on them. The food debris fell to the floor when the plates were lifted. -Two small pans stored ready-to-use had dried food debris on them. -A large rack had stuck-on debris on it and was stored ready-to-use. -Two metal bowl grill covers stored ready-to-use had blackened debris on them. An interview was conducted with staff #105 at 10:45 a.m. on (MONTH) 18, (YEAR). He stated that ready-to-use dishes should be stored clean. Staff #105 stated that the large rack is used as a cooling rack and that it should have been cleaned better before it was put away. He stated the metal bowls are used to cover hamburgers that are cooked on the grill and did not know what was on them. An interview was conducted with the dishwasher (staff #73) at 11:00 a.m. on (MONTH) 18, (YEAR). He stated that he makes sure that dishes are dry and clean before putting them away. The policy regarding Clean Equipment and Utensils included that clean equipment and utensils will be handled to prevent contamination. Clean equipment will be stored in a clean and dry location in a way that protects them from splashes, dust or other contamination. The policy further included that glasses and cups will be stored in an inverted position, and stored utensils should be covered or inverted wherever possible. Regarding the dishwashing machine sanitation monitoring: Review of the dishwashing machine sanitation monitoring log for (MONTH) (YEAR) revealed kitchen staff were checking the dishwashing sanitation levels twice a day, once in the morning and once in the evening. Further review of the log revealed no documentation that the sanitation level was checked on the evening of (MONTH) 17, and on the morning of (MONTH) 18. At this time, a copy of the log was requested. When the log was provided, the missing information regarding the checking of the sanitation levels had been filled in for (MONTH) 17 and 18. The initials of a staff member (identified as staff #73) were documented for the evening check on (MONTH) 17. An interview was conducted with staff #105 at 10:45 a.m. on (MONTH) 18, (YEAR). Staff #105 stated a dishwasher (staff #69) had checked the dishmachine this morning, but did not document it. He stated that staff #69 wrote in the information for today on the log after it was identified. He stated that another dishwasher (staff #73) had filled in the information for the evening of (MONTH) 17. During an interview with a dishwasher (staff #73) at 11:00 a.m. on (MONTH) 18, (YEAR), she stated that she did not work the evening shift on (MONTH) 17, (YEAR) and did not know why her initials were on the log. An interview with staff #69 was conducted at 11:25 a.m. on (MONTH) 18, (YEAR). He stated that he had checked the dishwashing machine sanitation this morning, but had not documented it on the log, until the missing documentation had been identified. Review of the policy regarding the Dishwashing Machine Temperature Log revealed that the dishwashing staff will monitor and record dish machine temperatures to assure proper sanitizing of dishes. The policy included that the staff will be trained to record dishwashing machine temperatures for the wash and rinse cycles in the morning and in the evening, and that the dietary manager will spot check this log to assure temperatures are appropriate and staff are actually monitoring the dishwashing temperatures. | 2020-09-01 |