| 100 |
WETUMPKA HEALTH AND REHABILITATION, LLC |
15027 |
1825 HOLTVILLE ROAD |
WETUMPKA |
AL |
36092 |
2017-02-23 |
371 |
F |
0 |
1 |
6GSS11 |
Based on observations, interviews, record reviews and a review of facility policies titled Food Receipts and Storage and Food Cooking and Serving Temperatures, the facility failed to ensure a can was not dented, a can was labeled in dry storage and milk temperatures were written down on the menu daily. This had the potential to affect 115 of 116 residents who receive meals from the kitchen. Findings Include: 1) A review of a facility policy titled, Food Receipt and Storage with an effective date: of (MONTH) 21, 2013 revealed: .PR[NAME]ESS I. Receiving Foods: .b. all items delivered should be checked as follows: Cans are intact, free of dents, . II. Storage of Foods: .f. Place dented .cans .in a separate area . On 2/21/2017 at 2:05 p.m., the surveyor along with the dietary manager toured the dry storage area in the kitchen. The surveyor observed a six pound can of pineapple tidbits with a dent at the top and bottom of the can. On 2/23/2017 at 9:01 a.m., the surveyor conducted an interview with (Employee Identifier ) EI #3, dietary manager. EI #3 was asked what can in dry storage was dented. EI #3 replied, pears and changed her answer to pineapple tidbits. EI #3 was asked where was the can dented at. EI #3 replied, on the side. EI #3 was asked what was the facility policy on dented cans. EI #3 replied, place in the dented cans location. EI #3 was asked where was the can located in dry storage. EI #3 replied, in with regular cans. EI #3 was asked who was responsible for removing dented can from the regular can area. EI #3 replied, she was and staff. EI #3 was asked why was the dented can in with regular cans. EI #3 replied, it was overlooked. EI #3 was asked why should dented can foods not be cooked. EI #3 replied, an infection control issue, it can mess up what was inside and they can not use something once air gets inside. On 2/23/2017 at 9:33 a.m., an interview was conducted with EI #4, dietary aide. EI #4 was asked who was responsible for putting supply items away. EI #4 replied, he was and another worker. EI #4 was asked what was the facility policy on dented cans. EI #4 replied, put on the dented can shelf. EI #4 was asked who was responsible for removing dented cans from regular can area. EI #4 replied, the person who was putting up the stock that day. 2) A review of a facility policy titled, Food Receipt and Storage with an effective date of (MONTH) 21, 2013 revealed: .II. Storage of Foods: . k. open food items should be . labeled, and dated . On 2/21/2017 at 2:05 p.m., the surveyor observed a container of opened creamy peanut butter with no open or use by date. On 2/23/2017 at 9:11 a.m., an interview was conducted with EI #3. EI #3 was asked what label was on the peanut butter. EI #3 replied, the date it came in. EI #3 was asked was the peanut butter opened. EI #3 replied, yes ma'am. EI #3 was asked was there a use by date on it. EI #3 replied, no ma'am. EI #3 was asked why was there no label on the container. EI #3 replied, they did not put a date on it. EI #3 was asked what was the facility policy regarding opened food items. EI #3 replied, anything opened must have a date on it. EI #3 was asked who was responsible for labeling food items that had been opened. EI #3 replied, any staff that open it. EI #3 was asked when should a label be placed on opened food items. EI #3 replied, when it was first open. EI #3 was asked what was the potential harm when food items were opened and there was no open or use by date on the container. EI #3 replied, it could go out of date and not be good. EI #3 was asked what was the opened date on the container. EI #3 replied, there was not one. 3) A review of a facility policy titled, Food Cooking and Serving Temperatures with an effective date: (MONTH) 25, 2012 revealed: .PURPOSE: Safe and sanitary food handling practices include effective control of food temperatures, in order to prevent food borne illnesses .PR[NAME]ESS: I. Food Cooking Temperatures: b. The temperature of foods should be taken and recorded immediately . III. General Guidelines: . b. Food temperatures should be recorded on the menu . On 2/22/2017 at 10:50 a.m., the surveyor observed the milk box opened while staff was plating and there was no staff member writing down the milk temperature on the menu. The surveyor reviewed other menus for the month of (MONTH) and there were several days the milk temperatures was not recorded. The milk temperatures were not recorded for (MONTH) 12,13,14,15,16, 17, 18, 19, 20, and 21 of (YEAR). On 2/23/2017 at 9:19 a.m., an interview was conducted with EI #3. EI #3 was asked when was the temperature of the milk taken. EI #3 replied, before the line started. EI #3 was asked where was it documented that it was taken. EI #3 replied, it was not documented. EI #3 was asked why was it not documented. EI #3 replied, staff forgot to write it down on the menu. EI #3 was asked who was responsible for taking the temperature of the milk. EI #3 replied, dietary aide. EI #3 was asked what was the facility policy on taking milk temperatures before serving milk to the residents. EI #3 replied, take the temperatures and document. EI #3 was asked how do you know temperatures were taken if they did not write it down. EI #3 replied, they did not know. EI #3 was asked were milk temperatures written down for (MONTH) 12, 13,14, 15, 16, 17, 18, 19, 20, and 21 of (MONTH) (YEAR). EI #3 replied, no ma'am to all days. On 2/23/2017 at 9:28 a.m., an interview was conducted with EI #4. EI #4 was asked when was the temperature of the milk taken. EI #4 replied, around ten minutes to ten. EI #4 was asked where was it documented. EI #4 replied, he did not document it. EI #4 was asked why was it not documented. EI #4 replied, it slipped his mind. EI #4 was asked who was responsible for taking the temperatures of the milk. EI #4 replied, he was when working. EI #4 was asked what was the facility policy on taking milk temperatures before serving to the residents. EI #4 replied, temperatures should be 41 degrees and below and make sure it was documented. EI #4 was asked how do anyone know if temperatures were taken if it was not written down. EI #4 replied, he normally mention the temperature to the person writing food temperatures down. EI #4 was asked was the milk temperatures written down for (MONTH) 12, 13, 14, 15, 16, 17, 18, 19, 20, and 21 of (MONTH) (YEAR). EI #4 replied, no ma'am for all days. On 2/23/2017 at 9:41 a.m., an interview was conducted with EI #5, dietary aide. EI #5 was asked who was responsible for taking the temperatures of the milk. EI #5 replied, dishwashers and dietary aides. EI #5 was asked was the milk temperature written down for (MONTH) 12, 13, 14, 15, 16, 17, 18, 19 and 20 of (MONTH) (YEAR). EI #5 replied no ma'am for all days. EI #5 was asked how do anyone know if he took milk temperature if he did not record it. EI #5 replied, there was no way to tell if you did not document. |
2020-09-01 |