| 12736 |
BROOKEFIELD PARK |
285226 |
1405 HERITAGE DRIVE |
ST PAUL |
NE |
68873 |
2010-06-02 |
371 |
E |
|
|
CCHB11 |
LICENSURE REFERENCE NUMBER: 175 NAC 12-006.11E Based on observations, document review, and staff interview; the facility failed to maintain the temperatures of cold foods at the time of meal service for 5 residents (Residents 03, 04, 26, 27, and 32) that received extra protein with meals, as well as residents that chose the alternate entree offered. This failure increased the risk that bacterial growth and food borne illness could occur which could pose a food safety risk to the residents. The facility census was 41 and the survey sample size was 11. Findings are: Review of the facility's COMPLETE INFORMATION ON ALL RESIDENTS list revealed Residents 03, 04, 26, 27, and 32 were to receive extra protein at lunch. A. Observation on 5/26/10 from 12:15 - 1:23 PM revealed Cook-J gave a sliced, hard-boiled egg to Residents 03, 04, 26, 27, and 32 for lunch. Observation on 5/26/10 at 1:23 PM, after the last resident was served lunch, the temperature of the hard-boiled eggs, taken by Cook-J with a probe thermometer, was 43.5 degrees F (Fahrenheit). During an interview on 5/26/10 at 12:35 PM, Cook-J revealed hard-boiled eggs were given to residents that received extra protein with lunch. B. Observation on 5/27/10 from 12:13 - 1:23 PM revealed Cook-J added a tablespoonful of grated cheddar cheese to the peas served to Residents 03, 04, 26, 27, and 32 for lunch. The cheese was in a container approximately 8 " (inches) tall and was set on top of ice in another container. The ice was not around the container of cheese. Further observation revealed egg salad sandwiches available and were requested by at least 2 residents as an alternative to the main entree. The cold food items were in container set on ice next to the steam table. Observation on 5/27/10 at 1:13 PM, after the last resident was served lunch, Cook-J took temperatures of the cold food items with a probe thermometer and got the following results: egg salad sandwiches = 43 degrees F and cheddar cheese = 56 degrees F. During an interview on 5/27/10 at 1:23 PM, Cook-J stated maybe the cold food got too warm because they sat so close to the steam table. C. Review of a document provided by the Dietary Manager dated 5/31/2010 revealed, "In regards to cold items not tempting out I believe that with meal service taking so long it was not possible to have any items hold their temps". Review of a document titled "Potentially Hazardous Food (PHF) Temperature Guide, confirmed by the Dietary Manager, was a reference used by the cooks that was posted in the kitchen, revealed: - "Potentially Hazardous Foods (PHF) have the highest potential for causing foodborne illness. Potentially Hazardous Foods include foods of animal origin that are raw or heat treated"; - "2. Holding PHF temperatures - b. Cold: maintain at 41 degrees F or lower". Review of the 7/1/07 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: statute 3-501.16 "Potentially Hazardous food (Time/temperature control for Safety Food), Hot and Cold Holding"; except during preparation, cooking, or cooling; food shall be maintained at 135 degrees F or at 41 degrees F or less. |
2014-04-01 |