cms_MS: 81
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 81 | THE PILLARS OF BILOXI | 255093 | 2279 ATKINSON ROAD | BILOXI | MS | 39531 | 2017-03-10 | 371 | F | 0 | 1 | U1S311 | Based on observation, staff interview, record review, and facility policy review, the facility failed to prevent the potential for food contamination and/or foodborne illness as evidenced by failure to remove soiled gloves during the tray line food service, to ensure all dietary staff was knowledgeable of how to calibrate food temp thermometers to ensure accuracy of food temperatures, and document temperature readings of all foods served, for one (1) of one (1) tray line observations. This deficient practice had the potential to affect all residents who received meals from the kitchen. Findings include: A review of ServSafe guidelines dated 2008, provided by the facility titled, When and How to Wash Your Hands, revealed you should wash your hands after you touch anything that may contaminate your hands. Review of ServSafe guidelines dated 2008, provided by the facility titled, How to Calibrate a Thermometer, revealed thermometers should be calibrated regularly to make sure the readings were correct, and thermometers should be calibrated to 32 degrees Fahrenheit. An observation of the tray line temperature readings on 03/08/17 at 11:20 AM, and interview, revealed Dietary Staff (DS) #2 placed a digital thermometer in a cup of ice water with gloved hands. The thermometer reached the reading of 34 degrees Fahrenheit (F). DS #2 stated the reading was 34 degrees F, and proceeded to test the temperature of the first food item on the line. When asked what the thermometer reading should be calibrated to prior to taking food temperatures, DS #2 stated, Anywhere from 34 degrees to 40 degrees. When asked what the facility policy was regarding calibration temperatures, DS #2 stated he wasn't sure, but he was ServSafe Certified, and that was what he learned from ServSafe. DS #2 then presented his ServSafe Certification Badge. DS #2 stated the digital thermometer could not be calibrated. DS #4 intervened at this time, and stated I will go get a thermometer that can be calibrated to 32 degrees F. DS #2 stated the digital thermometer would not get to 32 degrees F because it was being placed in ice water, not ice. Dietary Staff #4 returned with another thermometer. The thermometer was calibrated, and read 32 degrees F when placed in the ice water. DS #2 proceeded to take the tray line food temperatures. DS #2 was touching the lids and utensils with gloved hands, and cleaning the thermometer between each food item with alcohol wipes. DS #2 skipped two food containers on the tray line while taking temperatures. When asked what the food items were, DS #2 stated those are the alternative meat and alternative vegetable. DS #2 stated they don't have to be temped. When asked if he normally took the temperature of alternative foods, DS #2 stated, No, only a few people eat the alternative. There's no need to temp those. There is no place to record the temperatures on the temperature log anyway. The State Agency (SA) surveyor requested DS #2 to check the alternate food items at this time. DS #2 temped the alternative vegetable squash at 180 degrees Fahrenheit, then he picked up two (2) country fried steak patties from the alternate meat container with his gloved hand, and stuck the thermometer into the patties stating he couldn't get a high enough reading without stacking the patties. After obtaining the temperature, DS #2 placed the patties back into the container on top of the other patties. DS #2 walked over to a side prep table, reached under the table to the bottom shelf, retrieved two pot holder gloves, placed them over his gloved hands, opened the oven, retrieved two pans of lasagna, and placed them on the tray line. DS #2 removed the tin foil covering the lasagna pans, removed the pot holder gloves, and proceeded to take the temperature of the lasagna without changing gloves, or washing hands. When asked about touching the meat with his gloved hands, DS #2 stated he should have removed his gloves, washed his hands, and put on new gloves prior to touching the meat, or thrown away the meat that he touched. When asked about retrieving gloves from under the prep table, removing the lasagna from the oven, and then proceeding to temp foods wearing the same gloves, DS #2 stated he should have removed the gloves, washed his hands, and donned new gloves prior to temping the lasagna. An interview at 11:30 AM, with the Dietary Manager and the Dietician, revealed it was expected the staff knew thermometers were to be calibrated to 32 degrees F, hands should be washed and gloves changed when contaminated, and all foods served should have temperatures taken and recorded. The Dietary Manager pulled the temperature log, and confirmed there was no alternative food temperatures recorded, and there was no place on the form to record them. The DM stated she had not noticed this before, and was not aware that alternative food temperatures were not being taken or recorded. The Dietician stated that the facility adheres to ServSafe guidelines, and there had been an inservice on handling food safely, and washing hands. | 2020-09-01 |