| 10 |
COOSA VALLEY HEALTHCARE CENTER |
15010 |
260 WEST WALNUT STREET |
SYLACAUGA |
AL |
35150 |
2017-04-06 |
371 |
F |
0 |
1 |
0F3P11 |
Based on record reviews, observations, interviews and a review of facility policies titled Food And Supply Storage Procedures, Cleaning and Sanitizing Flatware, Trayline/Taste/Temperature Record, Product Labeling and Dating, and review of a document titled 'Menu Week, the facility failed to ensure: 1. chicken wings, beef burgers and fish patties were sealed in a box in the freezer, 2. chocolate icing in a container in dry storage was sealed, 3. dented cans were not stored with regular cans, 4. a mighty shake in the cooler had not expired, 5. utensils in a canister were not wet and the staff did not wrap the utensil while wet, 6. milk temperatures were taken and recorded on the temperature guide sheet, 7. a jar of jelly was labeled with an open and use by date and stored in the refrigerator, and 8. pimentos in the refrigerator were labeled with an open and use by date. Finding Include 1) A review of a facility policy titled Food and Supply Storage Procedures with a reviewed date of 7/16/16 revealed: POLICY: . Frozen Storage .Wrap food tightly to prevent freezer burn . On 4/3/17 at 4:55 p.m., the surveyor along with the Dietician, Employee Identifier (EI) #3, toured the freezer. The surveyor observed a box of beef burgers, fish patties and chicken wings opened in a box. The plastic in each box was opened and not sealed. On 4/6/17 at 10:00 a.m., the surveyor conducted an interview with EI #3. EI #3 was asked what food items were in the freezer in a box and not sealed. EI #3 replied, chicken wing pieces, fried chicken patties and fish patties. EI #3 was asked who was responsible for making sure food items were sealed after use. EI #3 replied, the staff and maybe the dietary coordinator's job was to go back and check. EI #3 was asked when should food items be sealed. EI #3 replied, soon as possible. EI #3 was asked why were the food items left opened. EI #3 replied, they had a catering job and someone just threw it in there. EI #3 was asked what was the facility's policy on leaving food items opened in the freezer. EI #3 replied, it was supposed to be covered. EI #3 was asked what was the potential harm to the residents when food items were exposed in the freezer and the food was given to the residents. EI #3 replied, food borne pathogen, food borne illness and it affected the quality of food. EI #3 was asked what was on the chicken wings. EI #3 replied, freezer burn. 2) A review of a policy titled Food and Supply Storage Procedures with no date revealed; POLICY: Dry Storage . Store bulk materials in . approved containers that have tight fitting lids . On 4/3/17 at 4:55 p.m., the surveyor, along with the EI #3, observed chocolate fudge icing in dry storage with the left side of the container not sealed properly. On top of the container was a dead spider like bug. On 4/6/17 at 10:07 a.m., an interview was conducted with EI #3. EI #3 was asked what item in the dry storage area was not sealed properly. EI #3 replied, chocolate fudge. EI #3 was asked why was it not sealed properly. EI #3 replied, it was just an accident. EI #3 was asked who was responsible for making sure food items were sealed properly in the dry storage. EI #3 replied, all staff and coordinators were the one to finalize those things. EI #3 was asked what was on top of the container of chocolate icing. EI #3 replied, hair. EI #3 was asked what was the potential harm when items were not sealed properly. EI #3 replied, food borne pathogen, food borne illness and poor quality food. On 4/6/17 at 2:15 p,m., an interview was conducted with EI #4, the Dietary Manager. EI #4 was asked who was responsible for making sure food items were sealed properly in the dry storage area. EI #4 replied, he was. EI #4 was asked what was the facility's policy on sealing food items. EI #4 replied, whatever you use, when you are done with it close it. EI #4 was asked what was the potential harm when items are not sealed properly. EI #4 replied, food can get contaminated and cross contamination. 3) A review of a policy titled Food and Supply Storage Procedures with no date revealed: POLICY: Dry Storage . Remove any dented cans and place in designated dented can area . On 4/3/17 at 4:55 p.m., the surveyor along with the EI #3 observed three cans of carnation vitamin D evaporated milk and one can of pulmo care therapeutic care. The carnation milk was dented at the side and the pulmo care was dented at the top. On 4/6/17 at 10:13 a.m., an interview was conducted with EI #3. EI #3 was asked did she see any dented cans in the dry storage. EI #3 replied, she did. EI #3 was asked why should dented can be placed in a separate location. EI #3 replied, because of food borne pathogen and quality of food. On 4/6/17 at 2:15 p.m., an interview was conducted with EI #4, the dietary manager. EI #4 was asked where were dented cans stored. EI #4 replied, in a section on the kitchen counter. EI #4 was asked who was responsible for removing dented cans from the shelves. EI #4 replied, the sanitation person. EI #4 was asked when should dented cans be removed from the regular cans section. EI #4 replied, they should never be placed on the shelves. EI #4 was asked what was the potential harm when food from dented can were used to serve to the residents. EI #4 replied, contamination and spoilage. 4) A review of a policy titled Food and Supply Storage Procedures with no date revealed: POLICY: Dry Storage . Remove from storage any items for which the expiration date has expired . On 4/3/17 at 4:55 p.m., the surveyor along with EI #3 observed a mighty shake in the cooler with a use by date of (MONTH) 29, (YEAR) on the container. On 4/6/17 at 10:22 a.m., an interview was conducted with EI #3. EI #3 was asked what was the facility's policy on out of date mighty shakes in the cooler. EI #3 replied, if not used by the use by date, throw it out. EI #3 was asked who was responsible for checking the dates on the mighty shakes. EI #3 replied, staff, and the dietary coordinator checked the dates. EI #3 was asked why should expired mighty shakes be removed from the cooler. EI #3 replied, food borne pathogen and poor quality. EI #3 was asked what was the potential harm when expired mighty shakes are given to the residents to consume. EI #3 replied, food borne illness, poor quality and resident dissatisfaction. EI #3 was asked was the observed mighty shake out of date. EI #3 replied, yes. 5) A review of a facility policy titled Cleaning and Sanitizing Flatware with an effective date of 8/1/04 revealed: POLICY: All flatware will be cleaned and sanitized after every use . 5. Allow flatware to air dry . On 4/4/17 at 11:05 a.m., the surveyor observed staff taking silverware out of a canister and wrapping them into napkins. Some of the silverware in the canister was wet. The two staff members were wrapping the wet silverware (spoons and forks) with a napkin. On 4/6/17 at 10:35 a.m., an interview was conducted with EI #5, the dietary coordinator. EI #5 was asked how should utensil be allow to dry. EI #5 replied, we have a fan for them to sit under and air dry. EI #5 was asked what was the facility's policy on drying utensils. EI #5 replied, put them in the green basket and turn them up side down and let them dry. EI #5 was asked who was responsible for making sure utensils were cleaned and air dry properly. EI #5 replied, all staff was responsible. EI #5 was asked should utensil be wrapped wet. EI #5 replied, no ma'am. EI #5 was asked did she wrap the utensils wets. EI #5 replied, yes ma'am. EI #5 was asked why did she wrap wet utensils. EI #5 replied, she was talking and wrapping at the same time. EI #5 was asked what was the potential harm when there was water on utensil and the utensils were in a canister. EI #5 replied, bacteria. 6) A review of a policy titled Trayline/Taste/Temperature Record with an effective date of 8/1/04 revealed: POLICY: Items intended for patient food service are listed on the Patient Tray Service log and temperature record . Menu items: List all items being served for the meal beside the appropriate heading, including Milk, . Record temperature for each item . A review of a document titled Menu Week which used by the cooks, with no effective date, revealed an area for food temperatures to be documented. There was no documentation of milk temperature or no documentation of the milk was written down. On 4/4/17 at 11:05 a.m., the surveyor observed staff taking the temperature of the food. The cook did not take the temperature of the milk nor did she write a milk temperature down. On 4/6/17 at 1:37 p.m., the surveyor conducted an interview with EI #6, the dietary coordinator. EI #6 was asked who was responsible for taking the temperature of the milk and writing it down. EI #6 replied, she was. EI #6 was asked who took the temperature of the milk or wrote it down during the lunch meal on 4/4/17. EI #6 replied, no one. EI #6 was asked what was the facility's policy on taking milk temperatures and writing them down. EI #6 replied, take one milk and take the temperature of it and make sure it was 40 degrees and below and the write the temperature down. EI #6 was asked why was it important to take milk temperatures. EI #6 replied, milk have to be a certain temperature to send to the patient. EI #6 was asked when should you take milk temperature. EI #6 replied, at the beginning of tray line. EI #6 was asked what was the potential harm when temperatures were not taken and milk was given to the residents. EI #6 replied, it could be spoil or hot which cause milk to spoil. EI #6 continue to say it could harm the resident. 7) A review of a policy titled Product Labeling and Dating with an effective date of 8/1/04 revealed: POLICY . PR[NAME]EDURE .Put item name on label . Date received/cooked/opened recorder . Any product without a Discard date tag must be discarded . On 4/3/17 at 4:55 p.m., the surveyor observed a four pound container of grape jelly was opened, sitting on a kitchen shelf with no opened or use-by date on it. On 4/6/17 at 1:30 p.m., an interview was conducted with EI #6, the dietary coordinator. EI #6 was asked what items on the shelf in the kitchen had no open or use-by dates on their containers on Monday (MONTH) 3, (YEAR). EI #6 replied, the jelly. EI #6 was asked who is responsible for labeling containers (items) with open and use-by dates. EI # 6 replied, the salad person normally at that table, plus the dietary coordinator. EI # 6 was asked where should jelly be stored after use. EI # 6 replied, in the refrigerator. EI #6 was asked when should these containers be labeled with open and/or use-by dates. EI #6 replied, food items should be labeled on the day of opening. EI #6 was asked why was it important to have these opened dates and/or use-by dates on the containers. EI #6 replied, in order to know if the food was spoiled and to protect patients from spoiled foods. EI #6 was asked what was the company's policy on labeling items with an opened and/or use-by dates. EI #6 replied, opened then labeled immediately. EI #6 was asked what potential harm could occur from not having open an/or use-by dates on containers of food. EI #6 replied, food could get spoiled or contaminated which could be harmful to residents. 8) A review of a policy titled Product Labeling and Dating with a an effective date of 8/1/04 revealed: POLICY: Product labeling and dating of prepared and processed items. PR[NAME]EDURE: . Any product . must be labeled . Put Item Name on the label . Record date on Discard Date Line . On 4/3/17 at 5:00 p.m., the surveyor observed a medium tray of pimentos in the refrigerator with no open or use by date. On 4/6/17 at 1:47 p.m., the surveyor conducted an interview with EI #6. EI #6 was asked why was there no open or use by date on the pimentos in the refrigerator. EI #6 replied, whoever used it forgot to put the date on it. EI #6 was asked what was the facility's policy on placing a use by date on food items. EI #6 replied, Anything opened you have to label. EI #6 was asked why was there no open date or use by date on the pimentos. EI #6 replied, whoever opened the pimentos did not put a date on them. EI #6 was asked who was responsible for putting a use by date on food items. EI #6 replied, the cook, salad maker or whoever opened the container. EI #6 was asked when should food items be labeled. EI #6 replied, immediately after opening. EI #6 was asked what was the potential harm when residents were served food which did not have an opened or use by date on it. EI #6 replied, you did not know when it was opened, how long it has been there, and you did not want to give the residents spoil foods. |
2020-09-01 |