| 12199 |
ST. JOSEPH VILLA NURSING CENTER |
285078 |
2305 SOUTH 10TH STREET |
OMAHA |
NE |
68108 |
2010-07-12 |
371 |
F |
0 |
1 |
2KMG11 |
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Licensure Reference: 175 NAC 12-006.11E Based on observations, interview, and record review, the facility failed to ensure hot foods were maintained above 135 degrees F (Fahrenheit) and cold food was maintained less than 41 degrees F during meal service, failed to ensure equipment was maintained in a clean manner and good repair, and failed to ensure adequate pest control in the kitchen. This has the potential to affect 167 residents who eat meals at the facility. The facility had a total census of 170 residents. Findings are: A. On 7/7/10 between 11:05-11:10 AM, the following food temperatures were taken by Dietary Staff Member C on the mobile steam table taken: -Coleslaw 45 degrees F -Pureed coleslaw 50 degrees F On 7/7/10 at 11:39 AM after service of lunch in the terrace dining room, the following food temperatures were taken by Dietary Staff Member C and Dietary Staff Member D on the mobile steam table: -Chicken breast 130 degrees F -Coleslaw 48 degrees F -Pureed coleslaw 45 degrees F Observations of lunch meal in the main dining room On 7/7/10 at approximately 12:45 AM after service in the main dining room, the following food temperatures were taken by Dietary Staff Member D on the mobile steam table: -Chicken breast 100 degrees F Following completion of the lunch meal in the main dining room at approximately 12:50 AM on 7/7/10, the following milk temperatures were taken by Dietary Staff Member C: -Skim milk 50 degrees F -Whole milk 50 degrees F In an interview on 7/12/10 between 9:26-9:50 AM, the Dietary Manager reported the facility thermometers needed to be recalibrated. Review of the 7/1/2007 version of the "Food code", based on the United States Food and Drug Administration Food code and used as an authoritative reference for food service sanitation practices, revealed the following: potentially hazardous food (time/temperature control for safety food) shall be maintained at 41 degrees F or less or above 135 degrees or above. B. Observations between 10:30-11:05 AM on 7/7/10 revealed a dark brown stain on the wall behind the convection oven. Interview with Maintenance Director on 7/8/10 at 9:25 AM revealed the vent from convection oven had fallen away from the back of the oven so the exhaust from the oven was not being vented out the ventilation system and resulted in the stain on the wall. In an interview on 7/12/10 between 9:26 AM-9:50 AM, the Maintenance Director reported the kitchen did not use work orders to identify maintenance concerns or complete a walk through of the kitchen to identify maintenance issues. C. Observations at 11:39 AM on 7/7/10 and between 9:26 AM-9:50 AM on 7/12/10 revealed the paint surface was heavily scratched and the paint was worn off much of the lower shelf of mobile steam table. The shelf used to store dishes was heavily soiled with dust and food crumbs. Review of the 7/1/2007 version of the "Food code", based on the United States Food and Drug Administration Food code and used as an authoritative reference for food service sanitation practices, revealed the following: -"Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material." -"Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soiled residues." D. Observations at the following dates and times revealed gnats in the kitchen food preparation, food storage, and food service area of the kitchen: -7/6/10 at 9:55 AM in the dry food storage area -7/7/10 between 10:30-11:32 AM in food storage area, food preparation area, food service area and dishwashing area -7/12/10 between 9:26-9:50 AM in food storage area and dishwashing area Observations on 7/6/10 at 9:55 AM, 7/7/10 between 10:30 AM-12:50 PM and 7/12/10 between 9:26-9:50 AM revealed the kitchen floor was soiled through the food preparation areas, the food storage areas, the walk in refrigerator, and food service areas. There was a build up of dirt and debris under equipment and around door jams. Observations on 7/7/10 between 10:30 AM-12:50 PM and 7/12/10 between 9:26-9:50 AM revealed standing water under the dirty side of the dishwasher were 5 tile were missing from the floor. The missing tile resulted in a depression which kept the water from draining away. In an interview on 7/12/10 at 11:25 AM, the Maintenance Director reported they had run out of query tile when the floor was redone in the dish wash room. The Maintenance Director reported the Maintenance Director planned to fill in the area missing tile with cement. The Maintenance Director could not give a date when the floor was re done. In an interview on 7/12/10 between 9:26-9:50 AM, the Dietary Director reported the kitchen floor is swept and mopped once a shift and heavy duty cleaning is completed once a month. In a follow up interview at 1:10 PM on 7/12/10, the Dietary Director reported being unable to find any documentation of the last time the kitchen floor was deep cleaned. In an interview on 7/12/10 between 9:26-9:50 AM, Dietary Director and Assistant Dietary Director reported a pest control company has sprayed for gnats and recommended staff use bleach in the drains. Orange cups with a mixture of apple cider, vinegar and dish soap were placed on top of the walk in refrigerator and freezer. Dietary Director and Assistant Dietary Director reported having a difficult time getting rid of the gnats. A review of Pest Control company receipts revealed facility had been treated for [REDACTED]. Pest Control Company report dated 7/13/10 revealed the following recommendations to be implemented by facility: -Repair wall around wash room and sink area -Power wash floors and drains -Pour bleach down drain once a week then go to monthly -Keep wash floor dry Review of the 7/1/2007 version of the "Food code", based on the United States Food and Drug Administration Food code and used as an authoritative reference for food service sanitation practices, revealed the following: "The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: . . .eliminating harborage conditions." |
2014-09-01 |