| 5328 |
CARLYLE SENIOR CARE OF FLORENCE |
425163 |
133 WEST CLARKE ROAD |
FLORENCE |
SC |
29501 |
2015-09-18 |
371 |
F |
0 |
1 |
028R11 |
Based on observation, interview and review of the facility policies entitled Hand Washing and Personal Hygiene; Sanitization and Infection Control; Cleaning Instructions: Ice Machine; Food Storage; Proper Dish Machine Procedure; Manual Dishwashing Using the Three-Compartment Sink; Sanitizing Buckets; Proper Use of Disposable Gloves; Automatic Dishwashing Machine Procedures; and Emergency Menus and Supplies, the facility failed to serve food under sanitary conditions in 1 of 1 kitchens. Hair restraints were missing and/or not properly worn by dietary Aides and Dietary Manager; pans and dishware were stacked wet; dietary staff did not sanitize their hands properly; stored emergency foods were expired; the ice scoop holder did not have proper drainage; red buckets were not filled with sanitization fluids; and the dish washing machine was not sanitizing dishware. The findings included: On 9/15/15 at approximately 9:15AM, during initial tour of the kitchen, surveyors observed the Dietary Manager not wearing hair restraints for head or face. On 9/16/15 at approximately 11:24AM, the Dietary Manager was observed wearing a facial hair restraint only. At approximatley 11:30AM on 9/16/15, surveyors observed Dietary Aide #2 not wearing a facial hair restraint properly as it had shifted and was around the aide's neck. During an interview with Dietary Aide #2 on 9/16/15 at approximately 11:40AM, Surveyors asked if s/he was expected to wear a facial hair restraint. The aide said I didn't know until today. When asked why s/he did not have it on, the aide said it was itchy. The Registered Dietician and Dietary Consultant verified the Dietary Aide's statements. On 9/16/15 at approximately 12:22PM, surveyors interviewed the Dietary Consultant and the Registered Dietician about the facility's hair restraint policy and they indicated that facial hair should be covered. On 9/16/15 at approximately 11:24AM during kitchen tour, the surveyor observed plates and pans that were stacked wet. These observations were brought to the Dietary Manager's attention and s/he confirmed that the plates and pans were stacked wet. On 9/16/15 at approximately 12:22PM, the surveyors observed Dietary Aide #2 walking to different areas of the kitchen and not cleaning his/her hands when s/he returned to the food line after touching 3 carts and a table in the dishwashing area. The Registered Dietician and Dietary Consultant confirmed the observation. On 9/16/15 at approximately 3:03PM during an interview with the Dietary Manager and observation of the emergency food storage room, surveyors discovered expired emergency food supplies. The Dietary Manager said that s/he planned to discard foods after 6 months from their order date. At about 3:53PM on 9/16/15, the surveyor completed an inventory of expired emergency foods with the Registered Dietician and Dietary Consultant which had an order date of 10/20/12 indicated on the boxes: 1-Thick-it Beef Stew Puree, 12-15oz cans, Lot #0412. 2-Beef Lasagna Puree, 12-15oz cans, Lot #3501. 3-Mixed Fruit &(NAME) 12-15oz cans, Lot #0472 - 2 cases. 4-Chicken a La(NAME) 12-15oz cans, Lot #1102 - 2 cases. 5-Beef Stew, 12-15oz cans, Lot #0412 - 2 cases. 6-Sweet Corn, 12-15oz cans, Lot #1112; Lot #0652. 7-Carrots & Peas, 12-15oz cans, Lot #2152. 8-Green Beans, 12-15oz cans, Lot#1562 - 4 cases. On 9/16/15 at about 11:30AM during kitchen tour, surveyors observed the ice scoop held in a bucket which contained debris and provided no drainage for excess water. On 9/16/15 at approximately 3:30PM while in the kitchen, surveyors noted that the red buckets were not filled with sanitization solution. On 9/16/15 at approximately 3:18PM, surveyors observed the Dietary Manager complete the sanitizer concentration check of the low-temp dishwasher. The reading on the chlorine test paper did not match the sanitization level needed to ensure that dishes were clean when the wash cycle finished. The Dietary Manager stated that the chemical vendor provided regular maintenance and that they would be contacted to repair the dishwasher. Review of the facility policy entitled Hand Washing and Personal Hygiene revealed the following: hair restraints (hats and hairnets) are required to keep hair and its contaminants out of food. (Men with beards are required to wear appropriate hair restraints to cover beard.). Review of the facility policy entitled Manual Dishwashing Using the Three-Compartment Sink revealed the following: .air dry items on a clean and sanitized surface. Place items in an inverted position to allow them to drain .once completely air-dried, store items in the appropriate location on/in clean and sanitized shelves, drawers, etc. Review of the facility policies entitled Hand Washing and Personal Hygiene, and Proper Use of Disposable Gloves revealed the following: hands must be washed after touching anything that can be a source of contamination (i.e. .fresh produce, trash, dirty dishes, soiled linen, etc.). .Gloves should be discarded when leaving the work area for any reason. Door handles and equipment are considered to be contaminated. Wash hands and apply a clean pair before returning to the task. Review of the facility policy entitled Food Storage revealed the following: all stock must be rotated with each new order received. Rotating stock is essential to assure the freshness and highest quality of all foods. Old stock is always used first .food should be dated as it is placed on the shelves. Date marking to indicate the date or day by which a ready-to-eat, potentially hazardous food should be consumed, sold or discarded will be visible . Review of the facility policy entitled Cleaning Instructions: Ice Machine revealed the following: store the ice scoop beside or on top of the machine in a clean non-porous container that allows the water to drain off (and not pool around the scoop). Review of the facility policy entitled Sanitizing Buckets revealed the following: sanitizer buckets will be set up daily at the beginning of each shift using quaternary solution in red buckets .quaternary solution must be maintained at 200-400ppm during use .(and) checked .periodically throughout the shift. Review of the facility policy entitled Automatic Dishwashing Machine Procedures revealed the following: The temperature of the wash water for a low temperature is required to be at least 120 degrees F and the chemical for sanitization purposes must be automatically dispensed. .At least daily, test the sanitizer concentration by using Micro Chlorine Litmus Paper provided by the chemical vendor or is ordered with the supplies. .If the color does not match the minimum requirements, immediately check the dispenser and call the Food Service Supervisor/Director of Nutritional Services . During an interview on 9/16/15 at approximately 5:00PM, the chemical vendor representative and the Dietary Manager shared that the dish washing machine had been repaired, and that the tubing had not been working properly. |
2019-01-01 |