| 2772 |
LAKE MARION NURSING FACILITY |
425300 |
1527 URBANA ROAD |
SUMMERTON |
SC |
29148 |
2019-11-04 |
812 |
E |
0 |
1 |
09P711 |
Based on observation, interview and record review, the facility failed to ensure proper food handling, food safety, proper handwashing, proper use of hair nets, and proper drying techniques. This affected approximately 74 out of 85 residents who ate their meals from the kitchen. The findings included: 1a. On 11/03/19 beginning at 10:07 AM the following kitchen observations were made: Dietary Aid (DA) #21 was observed picking a food thermometer off the floor and placed it on the edge of the steam table. DA #21 was not wearing gloves and did not wash her hands before moving on to the next task of removing food from the oven. DA #21 was interviewed, she agreed that she had not washed her hands after she picked the thermometer off the floor and then removing food from the oven. DA #21 stated that she should not have left the dirty thermometer on the steam table without having it properly sanitized and then should have washed her hands. 1b. On 11/03/19 at approximately 10:20 AM, Cook #5 was observed preparing a sandwich with gloved hands. Cook #5 dropped the knife she was using on the floor, picked it up, removed her gloves and returned to the preparation area without gloved hands to put away the bread and pimento cheese. Cook #5 then took out a clean knife and put on a new pair of gloves. She did not wash her hands after picking up the knife that fell on the floor and prior to putting on a new pair of gloves. 1c. On 11/03/19 at approximately 10:25 AM, DA #22 was observed rolling silverware into napkins with gloved hands. DA #22 was asked by the Certified Dietary Manager (CDM) to help with another task. DA #22 was observed removing her gloves and immediately putting on a new pair of gloves without washing her hands. On 11/03/19 at approximately 10:27 AM, the CDM was interviewed. CDM stated the dietary staff are trained to wash their hands every time they change their gloves and when they change tasks. The policy for Dietary Services: Sanitization was reviewed. #10 read, Food preparation equipment and utensils that are manually washed will be allowed to air dry whenever practical. 2a. On 11/03/19 at approximately 10:25 AM, DA #22 was observed rolling silverware that was still wet from the dish washer. DA #22 was observed banging off the excess water prior to rolling the silverware into a napkin. The CDM was interviewed on 11/02/19 at approximately 10:27 AM. CDM stated that utensils were wet and should not have been used. CDM stated that it was their policy to air dry all utensils prior to use. 2b. On 11/03/19 beginning at 11:50 AM, lunch service tray line was observed. The insulated plate bases were stacked for use. More than 12 bases were observed to be wet and a plate was placed in them and used for service. After being made aware of the wet bases on 11/03/19 at 12:00 PM, CDM removed the remaining wet insulated bases from use. CDM stated that all equipment should be air dried prior to use. 3. On 11/03/19 during tray line service at 12:07 PM, DA #4 entered the kitchen from the dining room. She was not wearing a hair net and proceeded to go straight to the walk-in refrigerator. Once out of the refrigerator, her co-workers told her to put on a hair net. At 12:17 PM, DA #24 entered the kitchen through the dining room. DA #24 had long hair, approximately halfway down her back that was not restrained. She walked through the kitchen, and past the tray line prior to putting her hair in a hair net. On 11/03/19 at approximately 1:00 PM, the CDM was interviewed and stated that they did not have a formal policy on which door to enter the kitchen, but that it was her expectation that the staff would enter the kitchen through the service hallway door because that is where the hairnets and hand washing sink were located. 4. On 11/03/19 at 12:20 PM, the temperature log book was reviewed. The lunch that was being served did not have temperatures recorded. The CDM stopped the tray line to take temperatures. DA #21 calibrated the thermometer, took the temperature of a food item and sanitized the thermometer with an alcohol wipe. Instead of allowing the thermometer to air dry, DA #21 use a paper napkin to wipe off the thermometer and inserted it into the next food item. DA #21 was observed sanitizing with the alcohol wipe and then dried off the thermometer after temping each item with the same paper napkin. The temperature log book was reviewed for September, (MONTH) and (MONTH) 2019. The following meals were served without recording temperatures: 09/24/19 - lunch, 09/30/19 - breakfast and lunch, 10/22/19 - dinner, 10/25/19 - dinner, 10/28/19 - lunch, 10/29/19 - breakfast, 10/31/19 - breakfast and lunch, 11/02/19 - dinner, and 11/03/19 - lunch. On 11/03/19 at approximately 1:00 PM, the CDM was interviewed and stated that it was the expectation that temperatures were taken and recorded prior to the tray line beginning and that when taking temperatures, the dietary staff should first use an alcohol wipe to sanitize, allow the thermometer to air dry and then insert into the thickest part of the food. The policy for Safe Food Temperatures was reviewed. Under the Procedure section, #1. Prior to the beginning of the tray line the temperature of all food being served is taken and recorded appropriately on the temperature control form. The policy for Proper Use of Thermometers was reviewed. Under the Procedure section, #1 read in part, . clean and sanitize the thermometer, clean the thermometer with clean soapy water, sanitize with an alcohol wipe, insert into the thickest part of the product . |
2020-09-01 |