| 509 |
DOUGLASVILLE NURSING AND REHABILITATION CENTER |
115273 |
4028 HWY 5 |
DOUGLASVILLE |
GA |
30135 |
2019-01-11 |
812 |
E |
0 |
1 |
ZVL511 |
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observation, staff interview, record review, and review of policy Food Storage (Dry, Refrigerated, and Frozen), the facility failed to discard expired food items, and failed to sanitize the thermometer probe between the taking of the temperatures of various food items on the steam table. These deficient practices had the potential to affect 210 residents receiving an oral diet, of whom six received thickened liquids. Findings include: Review of the policy titled Food Storage (Dry, Refrigerated, and Frozen) dated (YEAR), staff are to discard food that has passed the expiration date. Observation of the walk-in refrigerator while accompanied by the dietary manager during initial kitchen tour on [DATE] at 11:30 a.m. revealed three 46-ounce cartons of (brand) Nectar-like Thickened Orange juice with a use-by date of [DATE] and one 46-ounce (brand) Thickened Cranberry Cocktail with a use-by date of [DATE]. Interview on [DATE] at 11:40 a.m. with the dietary manager (DM) revealed that all food items in the kitchen have either a best by/use by manufacturer's date or a received on date added by staff when those foods are delivered. Most foods received in the kitchen are used or discarded within a year, or discarded by the manufacturer's expiration date. However, if opened at any time during that period, the staff add a discard by date and this is usually 3 or 7 days, depending on the food item. The thickened juices that were past the use-by date should have been used or discarded by the date indicated by the manufacturer. The employee responsible for stocking/restocking the shelves should have noticed the date and discarded these products. Observation on [DATE] at 11:49 a.m. of the DM taking the temperatures of various food items on the steam table revealed the DM sanitize the shaft of the thermometer using an alcohol wipe before wiping the shaft with a disposable napkin. Next, she proceeded to insert the shaft of the thermometer into a succession of food items on the steam table - meat sauce, then spaghetti, then mixed vegetable, pureed spaghetti, and pureed vegetables. Between taking the temperature of each of these items, the DM did not sanitize the thermometer shaft but wiped it clean with the same soiled paper napkin. At that point, the dietary manager discarded the soiled napkin before inserting the thermometer into chicken noodle soup, then sweet and sour pork on the steam table. Observation on [DATE] at 8:30 a.m. of the Cook NN taking the temperature of various food items on the steam table revealed she sanitized the shaft of the thermometer with an alcohol wipe, took the temperature of grits and wiped the shaft with a paper napkin before inserting the shaft into scrambled eggs. Next, she sanitized the shaft of the thermometer again with an alcohol wipe before inserting into pureed meat. After taking the temperature of the pureed meat, NN wiped the thermometer shaft with a paper napkin, before inserting it into oatmeal. During an interview on [DATE] 08:55 a.m. with Cook NN it was revealed that one of her responsibilities as cook is to monitor the temperature of the food items on the steam table. During this process, she should sterilize the shaft of the thermometer with an alcohol pad before drying it off with a napkin. This process should take place between and before taking the temperature of every item on the steam table if those items are different foods. During an interview on [DATE] at 9:00 a.m. with the DM it was revealed that she does not require staff to sanitize the thermometer between taking the temperature of different food items on the steam table. Once the shaft is sanitized at the start of taking the temperatures, staff can simply wipe the thermometer shaft with a paper towel between taking the temperature of different food items on the steam table. The DM further said that it was probably a good practice to sanitize the thermometer between different food items, but her staff had not been trained to do so. There was no policy or procedure related to this practice. |
2020-09-01 |