| 8552 |
ROSEWOOD CENTER |
515105 |
8 ROSE STREET |
GRAFTON |
WV |
26354 |
2012-03-15 |
371 |
F |
0 |
1 |
17TQ11 |
Based on observation and staff interview, the facility failed to ensure food was stored, prepared, and/or served under sanitary conditions. Environmental observations in the kitchen and dry storage area revealed a failure to perform routine cleaning of the areas. Equipment, sanitizing stations, and serving items were soiled and/or in disrepair in a manner which had the potential to harbor bacteria or otherwise contaminate food and food preparation areas. Cold food items were not held for service at the required 41 degrees Fahrenheit (F) or below. Dietary employees did not follow safe food handling practices. These sanitation infractions had the potential to affect all residents who received nourishment from the dietary department. Facility census: 66. Findings include: a) The following observations were made during the initial tour of the kitchen and the adjoining dry storage room, at 11:50 a.m. on 03/12/12. The same sanitation infractions were observed again during a follow-up observation, at 11:00 a.m. on 03/14/12. On 03/14/12, the sanitation infractions were also observed by the life-safety surveyor who was present in the kitchen. 1) The pipes running along the wall behind the stove and extending beyond the stove were black with grime. There also was was approximately 1/8 inch of greasy debris on the top surface of the pipes. 2) Anything mounted on the wall was sticky with grime. 3) A rack located on the wall near the office, which was used for hanging utensils, was soiled. 4) The entire wall behind the stove, ice machine, and other items was soiled with brownish stains running down the wall. 5) The floor of the kitchen and the dry storage room had brownish build-up around the entire periphery. In addition, this same build-up was seen around the lower edges and legs of any equipment sitting on the floor. 6) In the area of the ice machine, there were missing and loose floor tiles, rendering the area unable to be properly cleansed and sanitized. 7) The ice machine was encrusted with thick white corroded material in its outer seams, which could be easily flaked off. 8) A large stationary ice cream freezer was stained and had grime around all the handles. One handle was loose on one side having lost a screw. The grime showed the location where it should be attached. The screen over the freezer motor was coated with a heavy build-up of greasy lint. 9) The handwashing sink was loose from the wall. The sealer between the sink and the wall was cracked and missing in places. The crevices revealed dirty residue and the top surface of the sink itself was not clean. 10) A plastic set of two (2) deep drawers, located on the lower shelf of the center counter and used to store utensils, was dusty, soiled, and stained on all its outer surfaces. 11) The overhead exhaust filters above the stove were coated with dark, greasy, lint-like debris. 12) The outer surface of the large trash can next to the serving and preparation area was coated with food residue. 13) The serving trays, used to hold the food sent to residents eating in their rooms, were deeply stained to a dark brown and the finish was worn away. There were cracks and crevices which would make thorough cleaning impossible. Additionally, imbedded debris was present in the corners and crevices. b) During observation of food service for the noon meal, at 11:15 a.m. on 03/14/12, the cook and server on that day (Employee #56) was observed. She washed her hands, donned gloves, then began serving food from the steam table, including lifting sandwiches onto plates with her hands. She placed the plates onto a serving platter located on a wheeled cart. When four (4) plates were on the platter, the cook placed her gloved hands on the cart sides and pushed the cart to the dining room. With gloved hands, opened the outer door into the dining room and held it while going through. The cook delivered that cart to the dining room and retrieved an empty cart from the area. She brought the cart back to the serving area in the kitchen. This procedure was repeated until all the residents in the dining room were served. The cook made at least three (3) trips into the dining room. Each time she entered the dining room completely and closed the door behind her with her gloved hands. The cook did not wash her hands or change her gloves, at any time, after she touched carts and doors which were potentially contaminated. She continued serving foods, including touching food items, while wearing the same contaminated gloves, until she had plated and delivered 34 meals to the dining room. Employee #5 (also a cook) arrived in the kitchen at 11:35 a.m. and washed her hands and donned gloves. She was then observed reaching under her apron to rearrange her clothing. Employee #5 left the immediate service area and touched her purse and a can of pop she had brought with her. She then went to the service line and assisted with food service, without re-washing her hands or changing her gloves. At 11:50 a.m., Employee #5 picked up an item from the floor and discarded it. She did not wash her hands or change her gloves after coming in contact with an item on the floor. Following this, she delivered a tray out of the kitchen, while wearing the food handler gloves, and returned to work. She did not wash her hands or change her gloves upon her return to the kitchen. At 12:00 noon, Employee #5 left the kitchen to check on a resident's diet request. On return, she washed her hands and changed her gloves. She then got a mop, mopped a wet place on the floor, put away the mop, and returned to the serving area without washing her hands or changing her gloves. Employee #73, who was assisting with serving the meal, washed her hands and put on gloves prior to beginning meal service. She left the kitchen at least three (3) times and returned each time to the service line without washing her hands or changing her gloves. She handled utensils and portioned cottage cheese while wearing the contaminated gloves. c) Upon entering the kitchen to observe the meal service, at 11:00 a.m. on 03/14/12, an uncovered container was observed on the counter. Upon inquiry, Employee #56 stated there were 16 egg salad sandwiches in the container. This container was there throughout the dining room service. No means were provided to maintain the sandwiches at 41 degrees F or below. At 12:20 p.m., when the last sandwich was served, Employee #56 checked the temperature of the sandwich filling. It was 52 degrees F. Both the dietary manager, who was present, and Employee #56 acknowledged the sandwiches should have been kept in the refrigerator and brought out a few at a time. d) The sanitation infractions were brought to the attention of the dietary manager (Employee #61) and the acting administrator (Employee #98), at 3:10 p.m. on 03/14/12. The interview was held in the kitchen. Each finding was shown to them and/or discussed with them. Upon viewing the areas or when discussing the unsanitary practices within the dietary department, neither disputed any of the findings. During a meeting with a second acting administrator (Employee #97), at 11:40 a.m. on 03/15/12, she was informed that a visit to the kitchen, on 03/15/12, showed no change in the environmental issues which were first observed on 03/14/12. |
2016-05-01 |