cms_GA: 22
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 22 | PARK PLACE NURSING FACILITY | 115005 | 1865 BOLD SPRINGS ROAD | MONROE | GA | 30655 | 2019-11-15 | 812 | F | 0 | 1 | O88D11 | Based on observation, policy review and staff interviews, the facility failed to ensure opened food items in the dry storage area were securely covered, labeled and dated; failed to discard food items by expiration date; failed to maintain sanitary conditions in the kitchen by not stacking wet cookware and ensuring the cleanliness of kitchen equipment and not changing gloves during puree process. The facility also failed to maintain proper holding temperatures for cold food items at 41 degrees Fahrenheit (F) or below during meal service. There are 161 residents that receive an oral diet. Findings include: 1. Observation during initial tour on 11/12/19 from 10:05 a.m. to 10:31 a.m. with Certified Food Service Manager (CFSM), revealed in the dry storage area one opened/unsealed 12 ounce box of raisins with no open date; one 16 ounce opened/unsealed box of dry rice with no open date. In the walk in cooler, a large clear storage container with cooked chili with use by date of 11/3/19; one clear container with gravy with use by date of 11/5/19; one clear container of macaroni and cheese with use by date of 11/3/19; one clear storage container with red food substance, unlabeled with no use by date (identified by staff as stewed tomatoes); a large clear storage container of food substance, unlabeled with no use by date (identified by staff as green beans) and one stainless steel container of dinner rolls with use by date of 11/5/19. Interview on 11/12/19 at 11:15 a.m. with Certified Food Service Manager (CFSM) stated that the kitchen staff know that foods are to be dated and discarded after three days. She further stated that she has had many discussion with the dietary staff about not saving the leftover food, because they rarely use it. She verified the concerns identified during the initial tour. 2. Observation during initial tour on 11/12/19 from 10:05 a.m. to 10:31 a.m. with Certified Food Service Manager (CFSM), revealed food slicer on the back table with dried food debris on the blade and the slide tray; wet nesting of three stainless steel cake pans and two stainless steel medium sized holding pans, which were stacked with wet condensation between them; dust and crumbs/food particles on bottom shelving of stainless steel table with pots/pans and serving utensils stored on the shelf. Review of untitled and undated documentation provided by CFSM regarding cleaning and sanitizing stationary equipment, revealed to scrape or remove food from the equipment surfaces and to wash the equipment surfaces. Interview on 11/12/19 at 11:15 a.m. with Certified Food Service Manager (CFSM) stated staff have a cleaning list they are to do before leaving, and the shift supervisor checks the duties off before the staff leave for the day. During further interview, she stated there is not a scheduled list of cleaning tasks to be done. She stated she would talk with the supervisors about the dirtiness of the kitchen shelving and equipment and the wet nesting of the dishes. She verified the concerns identified during the initial tour. 3. During observation of steam table temperatures on 11/14/19 at 11:45 a.m., obtained by Dietary Cook DD with the facility's calibrated digital thermometer, observation of cold food item of jello, temperature was 47.9 degrees Farenheit (F) and milk temperature was 67 degrees F. Bowls of jello noted to be sitting on tray rack, with no ice bath. Milk cartons sitting in a shallow dish on the counter, with no ice bath. Review of untitled and undated documentation provided by CFSM regarding food temperatures, revealed cold foods should be held at 41 degrees or lower. Interview on 11/14/19 at 12:16 a.m. with Certified Food Service Manager (CFSM) stated that they check the temperature of the foods when they remove them from the oven, during mid service and post service. She stated that they don't obtain temperatures for the cold items, they just take them from the cooler when its time to serve. She verified the concerns identified during the initial tour. 4. During observation of puree food process on 11/15/19 at 10:29 a.m. with Dietary Cook DD, she measured out desired portion of fish filets and placed into food processor, along with bread slices and melted butter. During the blending process, she stopped the blender and placed her dirty gloved hand into the blender bowl to mix the partially blended food. Without changing her gloves, she continued the blending process, until food was blended smooth. She washed the blender bowl and lid in the three compartment sink, but did not allow the items to air dry before continuing the pureeing of squash. Interview on 11/15/19 at 10:55 a.m. with Dietary Cook DD, stated that she didn't think about changing her gloves before putting her hand into the food to mix the items in the blender to make it easier to puree. She further stated that she didn't know that she had to wait for the blender bowl and lid to air dry, before proceeding with the puree process. She stated she has always just rinsed them off and continued to puree until all items were pureed. Interview on 11/15/19 at 4:00 p.m. with CFSM, stated that they do not have policy and procedures for the kitchen, that she uses the servesafe manual for best practices. She stated that she did not have anything in reference to food storage and labeling/dating of opened food items or the process of pureeing foods. | 2020-09-01 |