cms_NE: 77
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 77 | HOMESTEAD REHABILITATION CENTER | 285049 | 4735 SOUTH 54TH STREET | LINCOLN | NE | 68516 | 2019-09-30 | 812 | E | 1 | 0 | UZYC11 | > Licensure Reference Number 175 NAC 12-006.11E Based on observation and interview the facility failed to ensure all hair was enclosed in hairnets, complete proper hand hygiene to prevent the spread of food borne illness, to maintain a clean kitchen and to follow facility policy after employee injury. This had the potential to affect all residents that consume food prepared in the facility kitchen. The facility census as 123. Findings are: [NAME] Record review of The Nebraska Food Code dated (MONTH) 2012 Section 2-402.11 revealed the following related to Hair Restraints effectiveness: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair that are designed and worn to effectively keep their hair from contracting exposed food, clean equipment, utensils and linens and unwrapped single service and singe use articles. Observation on 09/24/19 at 10:10 AM revealed DA (Dietary Aide) S and T and DM (Dietary Manager) had hair exposed outside of hairnets. Observation on 09/24/19 at 10:48AM revealed DA - S had hair outside of hairnet while working in kitchen. Observation on 09/24/19 at 11:05 AM revealed SP (speech pathologist) U was in kitchen without a hairnet covering hair. An interview on 09/24/19 at 4:40 PM with DM (Dietary Manager) revealed (gender) was not aware that all hair needed to be enclosed in hairnet. B. Record review of Policy titled Handwashing/Hand Hygiene dated 04/2012 revealed the following steps: 1. All personnel shall be trained and regularly in-serviced on the importance of hand hygiene in preventing the transmission of healthcare-associated infections. 2. All personnel shall follow he handwashing/hand hygiene procedures to help prevent the spread of infections to other personnel, residents, and visitors. 5. Employees must wash their hands for at least Fifteen (15) seconds using antimicrobial or non-antimicrobial soap and water under the following conditions: 5 c. Before and after direct resident care (for which hand hygiene is indicated by acceptable professional practice); 5 f. Before and after eating or handling food (hand washing with soap and water); 5 g. Before and after assisting a resident with personal care; 5 k. Before and after assisting a resident with toileting (hand washing with soap and water); 5 o. After handling soiled or used linens, dressing, bedpans, catheters, and urinals; 5 p. After handling soiled equipment or utensils; 5 r. After removing gloves RA (Restorative Aide) H assisted Resident 274 to unlock wheelchair breaks and move out of the dining room. RA- H then preformed hand washing for 9 seconds then continued to help residents eat. Observation on 09/24/19 at 10:28AM revealed DM washed hands for 11 seconds. Observation on 09/24/19 at 10:45-10:48AM revealed DM started food processor and walked away leaving food processor running, DM washed hands for 11 seconds. Observation on 09/24/19 at 11:55 AM revealed TA (Tray Aide) R washed hands for 8 second after preparing desserts. Observation on 09/24/19 at 11:58AM revealed TA-R preformed hand hygiene for 8 seconds after preparing food in the kitchen. C. Observation on 09/23/19 from 7:40-8:00AM revealed a white substance on the wall behind ice machine. Mixer was dirty with white yellow dried on substance. Observation on 09/23/19 at 9:18[NAME]M revealed dishwasher component box was covered in a fuzzy gray substance. Observation on 09/24/19 at 9:25 AM kitchen floors covered in grease, very slippery. Observation on 09/24/19 at 11:01 AM revealed cob webs on lights above stove, crumbs around toaster and steam table had dried yellow substances to lids and table. An interview on 09/24/19 at 4:40 PM with DM (Dietary Manager) confirmed the kitchen should be clean and free from dried on food particles. D. Record review of Policy titled Accidents Causing Breaks in Skin in Nutritional Service Area not dated revealed the following: Nutritional Service personnel should wear gloves after performing hand washing to provide a barrier between hands and food during food preparation or service as appropriate. In the event a food service worker is cut, sliced or nicked on hand or finger the following should be completed. 1. Immediately stop preparing, cooking food and go to hand washing sink. 2. Cover open are with paper towel and apply light pressure to stop the bleeding. 3. Determine if stich or other type of closure is necessary for the wound. 4. Wash hands using antibacterial soap. 5. If closure of wound is not needed, apply bandage, finger cot or finger stall to the open area. 6. Apply gloves prior to restarting your work flow. The bandage finger cots or finger stalls represent a potential physical hazard when worn by a food employee during food preparation. 7. Any food product that was in contact with blood or body fluid must be discarded. 8. The work service area must be cleaned with bleach wipe if blood or body fluid were present following instruction on the bleach wipe container. Observation on 09/24/19 at 10:58AM revealed DM was cutting open frozen packages of broccoli with large a kitchen knife. I Surveyor noticed red color through glove to left hand middle finger. DM did not notice, informed DM of cut. DM stated she did not think knife had went through the glove. DM instructed to removed gloves and wash hands; assess cut.DM removed gloves and washed hands and applied band aide to middle finger on left hand. DM returned to broccoli in pan with knife, DM stated I don't think anything was contaminated. Instructed DM to discard pan with broccoli and knife and start over with new equipment and broccoli. An interview on 09/24/19 at 11:59 AM with DM revealed any time an incident happens in the kitchen a report is completed and they are to seek assistance from nursing if injury is severe. DM stated (gender) would write up incident report after lunch services. | 2020-09-01 |