cms_UT: 19
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 19 | HERITAGE PARK HEALTHCARE AND REHABILITATION | 465003 | 2700 WEST 5600 SOUTH | ROY | UT | 84067 | 2019-02-21 | 812 | E | 0 | 1 | R8D511 | Based on observation, record review, and interview, it was determined that the facility did not store, prepare, distribute, and serve food in accordance with professional standards for food service and safety. Specifically, food items were covered in frost, food items were not labeled and dated properly, food items were beyond the use by date, and steam table trays were unsanitary. Findings include: On 2/19/19 at 8:20 AM, the following observations were made during initial tour of the facility kitchen. a. In the walk-in refrigerator, i. A squeeze bottle of what appeared to be ranch lacked a date, food label and had residue around the bottle opening. Dietary Staff Member (DSM) 1 was interviewed. DSM 1 disposed of the ranch. ii. A 5 pound container of cottage cheese was open and lacking an open date. iii. A 5 pound container of sour cream was open and lacking an open dated. DSM 1 stated that both the sour cream and cottage cheese should have an open dated. DSM 1 stated that he was uncertain how long they could be kept once open but would say 30 days and could find out. iv. A carton of liquid eggs was open without an open dated. DSM 1 stated that the eggs are usually used within the day they are opened and he was surprised to see an opened container in the refrigerator. b. In the walk-in freezer, i. A box of lo mein was being stored on the floor. ii. Hot dogs stored in a zip-top bag had considerable frost. c. In the pan storage and dry food storage areas, there was considerable dirt and debris on the floors. d. In the reach in freezer, i. Deli chicken stored in a zip-top bag had considerable frost. ii. Black beans stored in a zip-top bag had considerable frost. iii. Red beans stored in a zip-top bag had considerable frost. On 2/19/19 at 11:50 AM, during lunch service an observation was made of the steam trays. The steam table had four tray wells. The first tray well did not contain water, food splatter and residue was observed on the interior sides and bottom of the tray. DSM 2 was observed to place the plate bases in this steam tray. The other three steam trays contained water, there was visible residue on the interior sides of the steam trays, the water appeared unclean, and there was a coating on the bottom of the steam trays. At the end of the meals service, DSM 2 was observed to empty the steam trays, but was not observed to clean or sanitize the trays. On 2/21/19 at 9:35 AM, the above concerns were addressed with the Dietary Manager (DM). The DM stated that she was new to the building and they have been working on cleaning and improving the kitchen. The DM stated that she was still learning the guidelines for how long to keep some food items, but would keep food items for three days after being opened unless she heard otherwise. The DM stated that the steam tables should be cleaned every night, or after meal service if there was a spill. The DM observed the steam tables and stated that it appeared this had not been getting done. This surveyor observed that they steam trays appeared to be in the same condition as observed on 2/19/19. | 2020-09-01 |