cms_GA: 6591
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 6591 | PRUITTHEALTH - MOULTRIE | 115505 | 233 SUNSET CIRCLE | MOULTRIE | GA | 31768 | 2014-03-06 | 364 | F | 0 | 1 | 00HK11 | Based on observation, resident interview and record review the facility failed to maintain food temperatures within the acceptable level (135 degrees) for hot foods and cold foods (40 degrees) during food service for two (2) meals of the three (3) meals observed during the survey. Findings include: Observation on 3/3/14 at 12:25 p.m revealed that during the food service, temperatures were acquired by the dietary manager at the request of the surveyor and were as follows: Puree sweet and sour pork was 130 degrees Fahrenheit (F) Puree stir-fry vegetables were 130 degrees F Beef tips in regular form were 130 degrees F All of these foods were being held on the steam table and the steam table was on maximum. Observation on 3/3/14 at 12:25 p.m. revealed that the milk in individual cartons was tested at 50 degrees by the dietary manager and had been sitting on a tray to be served. Observation on 3/5/14 at 12:35 p.m. revealed the facility was serving a menu that included salmon patty and creamed corn. Observation during the food service at this time revealed that food temperatures were acquired by the dietary manager of these items on the stream table for puree creamed corn and the Salmon patties were held under a heat light: Salmon patty was 112 degrees F Puree corn was 130 F An interview with the dietary manager on 3/5/14 at 1:20 p.m. revealed that she knew food temperatures should be 135 degrees or greater for hot foods. She further stated that at supper on 3/5/14 she would keep checking temperatures and if temperatures were not holding, she would move everything to the stove and serve from there. She revealed that there was no temperature log for 3/5/14 lunch meal but stated the salmon patties were 140 degrees at the beginning of service; although there was no documentation to verify this information. An interview with the dietary manager on 3/5/14 at 2:30 p.m. revealed that plates are warmed in a plate warmer and there were domed lids for the plates that were being taken to resident's rooms. In an interview with the maintenance staff on 3/5/14 at 2:40 p.m. it was learned that the steam table was in working order. During the observation of the supper food service on 3/5/14 at 4:50 p.m. it was noted the hall trays, once plated, sat on the cart uncovered until all the trays were filled. At that time, the dome covers were placed on the plates and the trays were transported via cart to the halls. It was observed that the plate warmer, while the indicator light was on, did not radiate any heat. The Registered Dietitian confirmed that the plate warmer was not functioning. There were multiple complaints during resident interviews of cold food. A review of the facility's policy determined: All hot foods served from the steam table must be held above 140 degrees All potentially hazardous cold foods must be held at 40 degrees or less Potentially hazardous cold food should be held on the line in an ice bath Food will be served at palatable temperatures 2. An interview on 3/4/14 at 8:15 a.m. resident A stated that he/she receives all his/her meals in room per his/her preference. The resident further stated that when the meal trays are delivered the hot foods are cold and the cold foods are hot especially the grits and the eggs. 3. Observation on 3/5/14 at 4:46 p.m. of the kitchen for food preparation for evening meal and a test tray revealed both the Register Dietitian and the Administrator assisting in the kitchen both confirmed they usually do not help out with meal delivery service. While observing set up of the test tray, on the same day at 5:15 p.m revealed that kitchen staff had started prepping plates with steam table food. Observation at 5:49 p.m. revealed that the cart with the test tray went out to the halls with the last tray delivered at 6:06 p.m The test tray was then checked with the Registered Dietitian revealing the following temperatures: Stewed tomatoes-101 degrees Farenheit (F), hash browns=96 degrees F, Quiche=99 degrees F, Carton of milk=48 degrees F, Fruit cocktail=70 degrees F. The hot food was cold and the cold food was warm. | 2017-11-01 |