| 3326 |
MARTHA FRANKS BAPTIST RETIREMENT CENTER |
425334 |
ONE MARTHA FRANKS DRIVE |
LAURENS |
SC |
29360 |
2018-05-17 |
812 |
F |
0 |
1 |
2M9S11 |
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observation, interview, and review of the facility policies, the facility failed to prepare, distribute, and serve food under sanitary conditions for 2 of 2 kitchens reviewed and has the potential to affect 69 of 69 residents with ordered diets as evidenced by failing to do the following: Air dry pans, dispose of expired food, plate food sanitarily, and clean (hood, oven, fans, floors, ice scoop holder, microwave, can opener). The findings included: On [DATE] at 10:25 AM, an initial tour of the main kitchen with the Certified Dietary Manager (CDM) revealed: 1.) (6) 2 inch shot gun pans, (9) ,[DATE]th pans, and (4) ,[DATE] pans stacked wet in clean pan shelf. 2.) The hood above the stove and ovens was dripping grease behind the cooking line onto a motor of the convection oven which also had a build-up of dust. Furthermore, one of the hoods grease catch pans was over flowing with grease. The CDM stated an outside service cleaned the hood every (3) months. (MONTH) of (YEAR) was the last service date recorded on a sticker attached to the hood. 3.) The ice scoop holder did not have drainage and had black/white debris floating and growing in the water at the bottom. 4.) Standup refrigerator had (1) 64 ounce bulk container of Franks Red Hot sauce with a best by date of (MONTH) 19, (YEAR) that was half full. 5.) Walk-in refrigerator had (7) bundles of Asparagus without an expiration date that had a white fuzzy substance growing on them. 6.) Dry storage room had (6) heads of Cabbage that were rotten with brown discolored leaves and was dripping a brown malodorous liquid onto the floor, furthermore, (5) flies were on and around the cabbage. 7.) (1) Fan in the main kitchen had a build-up of dust, also the walk-in refrigerator (3) fans had a build-up of a white fuzzy substance growing and was blowing onto the food. 8.) Microwave in main kitchen had food build-up on the door, and food spillage/spatter inside. 9.) Oven doors and oven interior in main kitchen had build-up of grease. 10.) Can opener in main kitchen had a build-up of food debris and rust. 11.) (2) men in the food preparation area of the main kitchen did not have a facial hair restraint covering their mustache. 12.) Floors in the main kitchen and dry storage had a build-up of a black substance and food debris under all equipment and racks. On [DATE] at 12:20 PM, during an observation of the lunch line plating with the CDM revealed the Dietary Tech #1 donned gloves touched the bread bag, plate cart handle, plates, pans, plate covers, and scoop handles, then proceeded to handle buns, hamburger, cheese, onion, lettuce, tomato, and French fries with the gloved hands without changing gloves. The CDM verified Dietary Tech #1 was plating food with his/her hands and indicated that utensils should be used when handling food. On [DATE] at 10:45 AM, an observation of the main kitchen with the CDM revealed: 1.) Can opener in main kitchen build-up of food debris and rust. 2.) (1) Fan in the main kitchen had a build-up of dust, also the in walk-in refrigerator (3) fans had a build-up of a white fuzzy substance growing and was blowing onto the food, and (1) fan in the dish washing area and (1) fans in the dishware drying area had a build-up of dust. 3.) All floors in the main kitchen and dry storage had a build-up of a black substance and food debris under all equipment and racks. 4.) (1) man in the food preparation area of the main kitchen did not have a facial hair restraint covering their mustache On [DATE] at 11:10 AM, during an interview, the CDM verified the (12) observations on the [DATE] initial tour and the (5) [DATE] observations. Review of the facility policy, Cleaning Procedures & Schedules, states under procedures: POTS AND PANS: (3.) Air dried OVENS/CONVECTION OVENS: (1.) All racks and drip trays are debris and grease free, no visible buildup of grease; (2.) Interior of ovens is free of debris and grease, no grease buildup; (5.) Glass in door is clear HOOD/HOOD FILTERS: (1.) Hoods should be smooth to the touch and free of grease, dust, and dirt. CAN OPENERS (MANUAL/COUNTER TOP): (1.) Blade, gear, handle, and table mount free of stickiness, dirt, food, and grease buildup, smooth to the touch REFRIGERATORS/FREEZERS: (3.) All fans and vents should be free of dust, grease, and dirt STOREROOM: Walls, ceiling, doors, and floor should be free of dust, dirt, stains, spots, and debris FLOORS: (1.) Should be free of debris, dirt, grease, and spills Review of the facility policy, Dress Code Food Service Department states under Facial hair All facial hair other than a mustache are to be covered with a hairnet. Review of the facility policy, Ice Machine and cleaning policy states, Food service personnel are responsible for attached Ice scoop and holder. Both of these are to be run through the dish machine on a weekly basis when on staff cleaning schedule. This is on the weekly cleaning sheet. Observation of Unit 3 on [DATE] at approximately 12:20 PM revealed staff serving lunch to residents in the dining areas. At that time, Certified Nurses Assistant (CNA) #1 was observed to touch food with his/her bare hands while setting-up resident's plates. CNA #1 was observed to remove the top of a hamburger bun with bare hands, touch the lettuce and tomato with bare hands, place the top of the hamburger bun back in place with bare hands, and cut the hamburger in ,[DATE] while using bare hands to hold the hamburger bun in place on the plate. Further observation revealed CNA #1 touched the hamburger bun with his/her bare hands when cutting hamburgers in ,[DATE] for 2 other residents. |
2020-09-01 |