cms_WV: 8258
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 8258 | SUNDALE NURSING HOME | 515083 | 800 J D ANDERSON DRIVE | MORGANTOWN | WV | 26505 | 2012-06-08 | 371 | F | 0 | 1 | 26RQ11 | **NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observation, interview and record review, the facility failed to utilize sanitary techniques in the food service department when they; did not sanitize the thermometer probe before use, did not clean and sanitize the Robot Coupe (blender) after use, when they did not operate the dish machine in a safe and sanitary fashion, and when they created a potential for cross contamination when taking food temperatures and serving cold foods. This deficient practice had the ability to affect all the residents who received meals from the kitchen. Findings include: 1. Observation of the kitchen and the steam table on 06/06/12 at 7:00am revealed that the breakfast food had been prepared and it was ready for service. At that time, the morning cook (E77) had begun to take the temperatures of the ready to eat foods. She removed the thermometer probe from the protective sleeve and then she laid the probe on an un-sanitized wood counter. Before she sanitized the probe, she inserted it into the center of the ready to eat pancakes which created the potential for cross contamination. During an interview with E77, at that time, she confirmed that she had made a mistake when she placed the contaminated probe into the center of the pancakes before she sanitized it. During observation of the steam table and E77, on 06/06/12 at 7:00am, revealed she had created a potential for cross contamination when she laid the thermometer ' s protective sleeve across the ready to eat pureed sausage patties. Interview with E77, at that time, confirmed that she had not sanitized the protective sleeve and she should not have laid it across the ready to eat pureed sausage. Observation of the Robot Coupe (blender) on 06/06/12 at 7:30am revealed that the inside of the blender contained sitting water and food debris on the blade, the sides of the blender, and under the blender lid. Interview with E77 on 06/06/12 at 7:35am confirmed that she had used the blender to grind sausage patties for breakfast and she had placed the blender back on the base before it was cleaned and sanitized effectively. This practice created the potential for cross contamination. Observation of the kitchen on 06/06/12 at 7:00am revealed that there were 24 plastic bowls filled with cold cereal and they were stacked on top of each other. The bowls did not have lids. Consequently, the bottom of the cereal bowl came in contact with the ready to eat cereal. This practice created a potential for cross contamination. 2. Observation of the kitchen and the dish room on 06/05/12 at 9:30am revealed that the dish machine was in operation and not sanitizing the dishes effectively. Observation of three separate trials, at that time, confirmed that the water temperature in the final rinse cycle, the sanitizing cycle, had reached an unsafe temperature of 195 and 196 degrees Fahrenheit (F). Review of the Temperatures for Food Safety by Gordon Food Service (the facility ' s food distributor) revealed that the required temperature of the water during the sanitation cycle was a minimum of 180 degrees F and a maximum of 194 degrees F to inhibit bacterial growth and ensure food safety. Review of the 2009 Food Code in Section 4-501.112 revealed that the Temperature of the hot water used for sanitation should not exceed 194 degrees F. Review of the Hazard Analysis Critical Control Point (HACCP) Sanitation Manual Fifth Edition page 63 revealed that The final rinse temperature should be less than 194 degrees F. If the final (sanitizing cycle) rinse temperature is too high, the water is atomized and thus is inadequate for sanitizing . Interview with the Certified Dietary Manager (CDM) and the Assistant Dietary Manager (ADM) on 06/05/12 at 10:00am revealed that they were unaware that the water temperature in the final rinse cycle had a maximum safe temperature of 194 degrees F to ensure food safety. Many food products have the ability to leave pathogenic (production of disease) microorganisms on dinner plates, utensils, and cookware if they are not cleaned and sanitized effectively. These microorganisms can lead to food borne illness. Review of the preplanned menu the Spring/Summer Week 3 , the week of survey, revealed that the facility prepared a wide variety of entrees including pork, chicken, fish, ground beef, turkey, tuna, swiss steak and roast beef. These food products had the ability to leave pathogenic microorganisms on un-sanitized dishes such as; Salmonella, Campylobacter, ,[MEDICAL CONDITION]. perfringens and E. coli. All of which could cause food borne illness. Observation of the walk - in refrigerator located in the kitchen on 06/05/16 at 9:30am, revealed the facility had approximately 75 unpasteurized raw eggs. Interview with the Administrator, at that time revealed that the eggs were used for frying and for preparing egg recipes for the residents. Unpasteurized raw eggs also had the potential to leave pathogenic microorganisms on un-sanitized dinner wear which can lead to food borne illness. Review of the posted Dish Machine Temperature Log dated 06/2012 revealed that the rinse temperature exceeded a safe temperature of 194 degrees F on 06/02/12 at breakfast and on 06/03/12 at lunch. Review of the temperature log for 05/2012 revealed that the rinse cycle had reached an unsafe temperature on the following days: 05/01/12, 05/06/12, 05/07/12, 05/10/12, 05/13/12, 05/18/12, 05/19/12, 05/20/12, 05/21/12, 05/23/12, 05/26/12, 05/27/12, 05/28/12 and on 05/29/12. In addition, the facility had failed to record the water temperatures on 21 days of the month either after the breakfast, lunch, or dinner meals. Consequently, they were unable to determine if the dishes had been washed or sanitized effectively. Review of the temperature log for 04/2012 revealed that the temperature in the rinse cycle had reached an unsafe temperature of above 194 degrees F on 17 days either after the breakfast, lunch or dinner meal. The facility failed to demonstrate that they had prepared, served, and cleaned equipment in a safe and sanitary fashion. | 2016-07-01 |