cms_PR: 728
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 728 | CENTRO MEDICO WILMA N VAZQUEZ SNF | 405025 | ROAD 2 KM 39 5 BO ALGARROBO | VEGA BAJA | PR | 693 | 2010-06-08 | 371 | F | GXXQ11 | Based on the kitchen observational tour with the clinical dietitian (employee #3), review of policies/procedures, food code guidelines, registration temperatures and interview, it was determined that the facility failed to use proper infection control techniques during cold milk temperature registration, maintain and store food in a safe and sanitary manner, defrosting meat, expired bread and failure to completely cover watermelon with plastic, the kitchen is in need of an ice maker that works properly, the ceiling acoustic tiles are not washable, improper procedures used at the three compartment sink and no test strip registration and the dry food storage room is not maintaining proper relative humidity levels and the floor has peeling paint which could affect fourteen out of fourteen admitted residents (sample selection residents #1 through #7 and random sample residents #1 through #7). Findings include: 1. During the kitchen observational tour performed with the clinical dietitian (employee #2) on 6/7/10 from 10:45 am till 12:15 pm, kitchen employee #11 was observed recording temperatures of the lunch time food with a thermometer. She had an alcohol pad that she used to wipe the thermometer after she removed the thermometer from the food trays to obtain the temperatures. When kitchen employee #11 went to the refrigerator to take the temperature of the pre-served milk (in small plastic cups with lids) she introduced the thermometer into the milk and recorded the temperature and left the cup in the refrigerator available for residents. The facility failed to ensure that personnel follow established policies and procedures related with the removal of the milk after using it to measure the temperature to avoid possible cross contamination and flavor changes. 2. The three compartment sink was observed on 6/7/10 at 11:20 am during the kitchen observational tour. The first compartment was observed with water and soap to wash pots, pans and utensils, the second compartment is used to rinse and the third compartment is used to place sanitizing solution. However, the three compartments were found filled with dirty pots, pans and utensils from the breakfast meal preparation. The employee in charge of this area is also the food cooker and food server (employee #2) and she was interviewed related to policies and procedures for the three compartment sink on 6/7/10 at 11:25 am and she stated that she did not have the opportunity to clean the pots, pans and utensils from the breakfast meal because she was cooking the lunch time meal. She stated that the first sink is filled with soap, the second sink with clean water and the third sink with an iodine solution. When she was asked about the amount of soap and iodine that she adds to the first and third sinks she stated that she fills the sink up until the line with the soap and in the third sink she fills the water to the line and pumps the dispenser with sanitizer twice. She was asked if she uses test strips in the third sink to verify if the concentration is correct and she stated that other kitchen personnel are in charge of this. When asked for evidence of test strips used to verify the effectiveness of the water in the third sink no evidence was provided. 3. On 6/7/10 at 10:25 am, one 10 pound roll (plastic tube) of chopped meat was found in a sink (near the walk-in freezer) with water running over the middle portion of the tube (was not submerged in water). The part of the chopped meat that had the water running on it was not frozen and the two ends of the tube were frozen. According with the Food Code section 3-5 "Limitation of Growth of Organisms of Public Health Concerns" part 3-501.13 "Thawing"-Meat shall be completely submerged under running water at a temperature of 70 ?F or below, with sufficient water velocity to agitate and float off loose particles in an overflow and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41 ?F for more than 4 hours (the 4 hours includes thawing time, cooking time and lowering food temperature time for storage). The facility failed to ensure that the chopped meat was defrosted in a manner to protect potentially hazardous food from bacterial growth related to the running water over portions of already thawed meat, not placing the chopped meat submerged in water and lack of documentation related to the amount of time that the meat was in the sink. 4. A fourth of an entire watermelon was found in the walk-in refrigerator wrapped in plastic on 6/7/10 at 11:00 am with the clinical dietitian (employee #3). The plastic wrap around the watermelon was broken and did not have a label with the date opened. 5. The ceiling in the kitchen was observed on 6/7/10 at 12:00 noon with the clinical dietitian (#3) and provided evidence that it is porous and will not allow for proper cleaning. 6. The ice maker in the kitchen was observed on 6/7/10 at 12:15 pm with the clinical dietitian (employee #3) and was not working. 7. The dry food storage area was visited on 6/7/10 at 10:35 am with the clinical dietitian (employee#3) and provided evidence of the following: a. Four cans of Guava chunks had rust around their lids. b. The relative humidity registered 79%, policies and procedures requires no more than 70% humidity. c. The floor was found with peeling paint and for this high traffic area strong, non slip floor tiles should be considered. 8. The walk-in refrigerator was visited on 6/7/10 at 10:55 am with the clinical dietitian (employee #3) and provided evidence that a loaf of wheat sandwich bread was expired since 5/29/10 and the top portion of this bread was very hard. 9. During the lunch time food tray line assembly on 6/7/10 at 11:35 am with the clinical dietitian (employee #3) it was found that a tray with hot mixed vegetables and a tray with hot cut carrots were not in the steam table. When kitchen employee #11 took the temperature of these two trays it registered temperatures of 130 ?F. Food intended to be consumed hot should not be served below 140 ?F. | 2014-01-01 |