cms_GA: 523
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 523 | A.G. RHODES HOME, INC, THE | 115275 | 350 BOULVARD, S.E. | ATLANTA | GA | 30312 | 2020-01-16 | 812 | F | 0 | 1 | 3CHC11 | **NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observation, staff interview, and review of the facility policy titled, Food Storage and Handling, the facility failed to ensure opened frozen food items in the walk-in freezer and food items in the dry storage area were securely wrapped, labeled and dated; and failed to discard a food item by the use by date. In addition, the facility failed to maintain sanitary conditions of the two stand-alone ovens and the fryer. This practice had the potential to effect 127 of 131 residents receiving an oral diet. Findings Include: A review of the undated facility policy titled, Food Storage and Handling revealed that it is the policy of the Dining Services Department to cover, label, date, and store all foods in a safe, and appropriate manner to prevent food borne illness. Procedure: all cooked foods, pre-packaged open containers, protein-based salads, desserts and canned fruits are labeled, dated, and secure covered. Food Storage: unopened foods in refrigerator or dry storeroom, storage life is per manufacturer's guideline or supplier labeled guidelines (i.e. used by date). Procedure: Dating System for Open Foods, documented the facility will follow the U-Labeling P&P, to always securely cover food item. Using a label, complete the following: write the expiration date on the product using the guide, clearly write the products name, then return to designated storage (refrigeration, freezer or storeroom.) Check labels daily and discard outdated food. An initial observation and tour of the kitchen was conducted with the Food Service Director (FSD). The observational tour conducted on [DATE] from 9:50 a.m. to 10:20 a.m. of the kitchen and food storage areas revealed two ovens attached to the gas stove not in use. Two double stacked stand-alone ovens in use were dirty, containing old food debris and baked on grease on all shelves and the bottom of both ovens. The fryer oil appeared dirty with small particles of food debris floating in the oil. An open trash receptacle located at the kitchen hand washing sink lacked a covering lid and a hands free, foot pedal device. Further observation with the FSD revealed the following food items to be opened, unlabeled or expired as follows: Walk-in Freezer: One opened half used bag of frozen okra, no label or date when opened, and unable to determine discard date. A large opened 25-ounce bag of frozen bread sticks with a label dated [DATE] and with a label expiration date of [DATE]. Dry Storage Room: -one large box of partially used, opened Swiss Miss hot chocolate mix packets, no label or date when opened, unable to determine discard date -one large box of partially used, opened cheddar cheese packets, no date when opened, unable to determine discard date -two partially used, opened large containers of bulk parsley flakes, no label or date when opened, unable to determine discard date -one partially used, opened large container of bulk bay leaves, no label or date when opened, unable to determine discard date -one opened half used large bag of egg noodles, no label or date when opened, unable to determine discard date -one opened half used bag of tube-shaped pasta, no label or date when opened, unable to determine discard date -one opened bag of wheat bread with two slices remaining, no label or date when opened, unable to determine discard date -two partially used, opened bags of hot dog buns, no label or date when opened, unable to determine discard date -five partially used, opened bags of hamburger buns, no label or date when opened, unable to determine discard date A follow up observation of the kitchen was conducted on [DATE] at 10:49 a.m. with the FSD and the Registered Dietician present during the pureed food process for 20 residents that eat a mechanically altered meal at lunch time with Dietary Aide A[NAME] At this time, the two stand-alone ovens were observed to be clean; no baked-on food or grease was found. The fryer had clean oil, with no food debris present. The FSD confirmed that the vendor came [DATE] and changed out the oil. A follow up observation of the kitchen was conducted on [DATE] at 12:29 p.m. with the FSD of the dry storage room that revealed the following: Dry Storage Room: Five containers of 32-ounce of Imperial Med Plus 2.0 supplement, no expiration or discard date documented on the plastic containers. The FSD confirmed that the supplement should have been marked with a use by date and instructed a Dietary Aide to label them. A brief interview was conducted on [DATE] at 3:07 p.m. with the FSD in her office where she confirmed her staff have staggered shifts from 5:30 a.m. until the evening shift finishes at 8:30 p.m. All staff have tasks that are assigned. The FSD provided a sample form of tasks assigned weekly and confirmed cleaning is daily, weekly and as needed, confirming that ovens and floor mats are cleaned weekly. She confirmed that dietary staff that open food items, or stock the shelves, are responsible for labeling and dating food items. The FSD revealed that task audits are also conducted. A review was conducted of the provided sample form titled, Weekly Sanitation Audit. The facility form lists general areas of tasks to be conducted with satisfactory and needs improvement areas and a suggestion column, to be check marked during the audit. Kitchen staff task areas were listed, but not limited to the following: ovens/hoods; refuse containers, covered, clean; unused open foods sealed and stored properly; leftovers-labeled and dated, refrigerated food stored properly; and bins-clean and labeled. | 2020-09-01 |