| 26 |
BENEFIS SENIOR SERVICES |
275012 |
2621 15TH AVE S |
GREAT FALLS |
MT |
59405 |
2019-07-11 |
812 |
F |
1 |
1 |
01HJ11 |
> Based on observation, interview, and record review, the facility failed to clean, maintain cleanliness, store food/equipment, or follow food services safety practices for the prevention of contamination of food or equipment uitlized, which had the potential to affect all residents recieving food in the facility. Findings include: During an observation on 7/8/19 at 1:18 p.m., Goodnow kitchenette had dried brown and yellow matter stuck to the range oven burners, whitish matter on the bottom of the fridge, and visible crumbs in the bottom of the warmer which had not been cleaned. During an observation of the Grandview main kitchen on 7/8/19 at 1:22 p.m., the convection oven had crumbs and black char on the bottom. The oven ranges had burnt food, dried leaves, and crumbs on the range oven tops. The ovens had splatters down the back of them, for the areas not previously cleaned. During an observation on 7/8/19 at 1:44 p.m., the Transitional Care Unit kitchenette stove top was visibly dirty with food splatters and burnt crumbs, with grease splattered on the back of range oven. Crumbs were found on the cookie sheets in the warmer, which was holding the clean plates, but the sheets had not been cleaned or removed from the day prior. During an observation on 7/9/19 at 7:47 a.m., the Transitional Care Unit kitchenette continued to have had dried food and yellow matter stuck to two of the four burners on the oven range top. Grease was splattered up the back of the stove. There were still crumbs on the cookie sheet, which was holding the clean plates in the warmer. During an observation on 7/10/19 at 9:26 a.m., the Transitional Care unit kitchenette had dried, cooked, and burnt food matter on the top of the stove, and crumbs on the cookie sheet, which the clean plates were sitting on in the warmer. During an interview and observation on 7/10/19 at 9:57 a.m., with staff member AA, while touring the Grandview main kitchen, there was a steam pipe from the steamer shooting steam out into the aisle-way of the kitchen. During the tour and interview, staff AA stated: - There was a ticket (request to repair) in with maintenance to fix the pipe. - Staff member AA stated the convection oven was the only piece of equipment which had not been cleaned, and it needed a new fan, as the convection oven was still visibly dirty with crumbs and char in it, and the doors were covered in a greasy film. - Staff member AA stated they were revamping the cleaning schedule, and the stove tops get cleaned weekly, and as they get dirty. - Staff member AA stated each cottage chef was now responsible for 15 different items on the revamped cleaning schedule. - The cleaning schedule had previously not been assigned to a specific staff member. Staff member AA stated they were rolling out the revamped cleaning list and would be checking the cleaning on Wednesdays and Saturdays, to ensure it was getting completed. During an interview on 7/10/19 at 12:00 p.m., staff member CC stated the warmers were cleaned weekly unless there were spills, and the stove tops were cleaned monthly. During an observation on 7/10/19 at 4:02 p.m., the Transitional Care unit kitchenette's oven range top was still covered in food matter. The flat grill was also visibly dirty with crumbs and grease, and splatters on the back of the oven were continued to be present. During an observation on 7/11/19 at 10:01 a.m., the steam pipe, from the steamer, in the Grandview kitchen, was shooting steam straight up into the air continuing to create a hazard. During an observation on 7/11/19 at 10:48 a.m., the Transitional Care unit kitchenette oven range top continued to have food particles present on the stove top which had not been cleaned after use. Review of the cleaning sheets from 4/1/19 through 6/23/19 showed the following: - did not specify which cottage stove tops had been cleaned - ranges and ovens were to be cleaned weekly on Fridays and Sundays - warmers, both large and small, were to cleaned daily by the Goodnow cook - the current cleaning sheets, requested on 7/9/19 at 11:50 a.m., were not provided by the facility. Review of the cleaning sheets for the ranges and oven, dated 4/1/19 through 6/23/19, showed the ovens had been cleaned on 5/4/19 and 6/13/19. Review of the cleaning sheets for the large and small warmer, dated 6/1/19 through 6/23/19, showed they were cleaned only 7 of the 23 days in the month. Review of maintenance ticket, dated 1/12/18, showed, The sanitizer in the kitchen was not working. The maintenance ticket was requested to confirm the request to repair the steamer and pipe was completed, but the ticket did not address the pipe from the steamer. During an observation and interview on 7/8/19 at 2:01 p.m., with staff member Q, in the main kitchen, the dry storage top shelf had a clear bin of cantaloupes that were rotting. The cantaloupes had soft, dark spots and white, fuzzy mold growing on them. The pipes in the back corner were covered in thick, fuzzy gray/brown dust. The freezer had pallets of food in the back of the center aisle, which were blocking the back right shelves and walkway. Staff member Q stated the pallets were there because they got a shipment in that morning. In front of the pallets was a metal cart with an uncovered, cooked roast. Other metal pans were stored above and below the uncovered roast. Staff member Q stated the roast was cooling, and that was why it was uncovered and in the freezer. Two trays of orange-colored liquid Jell-o with fruit chunks, were on the bottom of the prep refrigerator. There were no dates or labels on the trays which contained the Jell-o. The bottom shelf of the prep table was stained and had brown food crumbs on it. There were open bags of various seasonings in an unsealed bin, stored next to a variety of clean pans and mixing bowls. There were dried streaks of batter on the underside of the mixer arm. The mixer was not in use. A nearly empty, large plastic mayonaise jug, was observed without a date label. In the small refrigerator, in the kitchen, cooked chicken breast, in an unsealed ziplock bag, was observed. Staff member Q stated it was his expectation that staff would label and date food when opened, and clean up as they go. During an observation and interview on 7/9/19 at 8:30 a.m., in the main kitchen, there were dried streaks of batter on the underside of the mixer arm. The mixer was not in use. The bottom shelf of the prep table was stained and had brown food crumbs on it. There were open bags of various seasonings in an unsealed bin, stored next to a variety of clean pans and mixing bowls. A cook dropped an open box of pre-packaged dry ingredients on the floor. He picked the box up off the floor and placed the box on a prep table containing open containers of food. The freezer had an opened, unsealed, and unlabeled bag of french fries on the middle shelf. The top shelf of the refrigerator contained an unsealed box of sunflower seeds. The roast was now on a metal rack in the refrigerator, uncovered in the center. To the right of the roast was a metal rack with cut up red potatoes in water, uncovered and unlabeled in a metal pan. On the shelf below the potatoes, there was a metal pan containing uncovered, seasoned raw chicken. The dry storage room pipes had thick fuzzy gray/brown dust on them which had not been cleaned. During an observation on 7/10/19 at 11:19 a.m., in the kitchenette on the 4th floor, the flooring had well worn and peeling black, purple, and red tape in areas around the doorway. There was dark grime stuck along the edges of the tape. There was a bottle of Louisiana hot sauce with no lid and no date label, half empty, sitting out on the counter. The cappuccino machine tray was pulled out, and there were spills of light brown liquid along the counter. One ziplocked bag of frozen prunes in the freezer was not labeled or dated. A cabinet, which had a sign labeled (#89) cups, contained one clear cup inside, which was soiled with a light brown dried substance on the side of it from the top to the bottom. During an interview on 7/10/19 at 11:45 a.m., staff member N stated all senior services staff must do a training and get a food-handlers permit. They (staff) all take turns to work in the kitchenette on the 4th floor, but don't go in the main kitchen. Staff are taught things for the kitchens, such as how to clean, temp, store foods, and understand resident diets. Record review of facility policy titled, Sanitation, Food Safety, and Infection Control showed: - Do not place or store deliveries directly on the floor. - Keep all foods covered while refrigerated. - Keep all food held in freezers frozen solid. - Label all opened food items (exception bread) with: a.name of food, unless clearly identified on the original packaging b.date opened c.use by date d.staff initials -Maintain good housekeeping, general cleanliness, and sanitation of the entire location. -Verify that a clean as you go mentality is adopted by all associates. - Maintain food-contact surfaces clean to sight and touch. -Keep food contact surfaces free of encrusted grease deposits and soil accumulations. -Maintain non-food contact surfaces free of dirt and debris. |
2020-09-01 |