cms_SD: 5072
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 5072 | GOLDEN LIVINGCENTER - COVINGTON HEIGHTS | 435031 | 3900 S CATHY AVE | SIOUX FALLS | SD | 57106 | 2011-08-17 | 371 | E | 6HI811 | Based on observation, record review, and interview, the provider failed to ensure: *Food thermometers were sanitized prior to use. *The temperature of the food in the pan was checked prior to adding more food to the pan. *The serving cart was properly stored during a fire drill. *The dishmachine temperature log forms were accurately completed. Findings include: 1. Observation on 8/15/11 at 4:55 p.m. revealed cook H : *Was preparing to check the temperature of the foods on the serving cart. *Removed the shield on the stem thermometer. *Poked the stem of the thermometer through the alcohol wipe package. *Left the package on the stem of the thermometer and put the stem in the food item. *Recorded the temperature on the menu. *Removed the alcohol wipe package. *Poked the stem of the thermometer through a second alcohol wipe package and checked the temperature of another food item with the package attached to the thermometer. *Continued the process of poking the thermometer stem through the alcohol wipe package, checking the temperature, and removing the package for the remaining food items. Review of the provider's undated Food Thermometer Guidelines revealed: *Wash, rinse, sanitize, and air-dry the thermometer before each use. A sanitizing mixture or alcohol wipe for food-contact surfaces could be used. *After checking the temperature the thermometer should be washed, rinsed, sanitized, and air-dried. 2. Observation on 8/15/11 at 6:12 p.m. revealed cook I started to add fresh egg salad sandwiches to the pan in the serving cart. There were five sandwiches left in the pan. Temperature check of the five remaining sandwiches by the surveyor revealed the temperature was 60 degrees Fahrenheit. Cook H advised cook I to remove the five sandwiches from the pan. The dietary manager added ice to the pan under the sandwiches. Review of the provider's undated holding and serving policy revealed:*Monitor temperatures of any item being held longer than midway through tray line service to ensure correct temperature was being maintained continuously. *Hold potentially hazardous cold foods at a continuous temperature of 41 degrees Fahrenheit or below. 3. Observation on 8/16/11 at 11:10 a.m. revealed the fire alarm sounded. An unidentified staff person pushed the salad/dessert cart into a resident's room in the 600 wing. 4. Observation on 8/17/11 at 8:10 a.m. in the dishroom revealed: *The provider was using a high temperature dishwasher that did not require a chemical sanitizer. *The monthly dishmachine temperature log had a column under each meal labeled "test strip*." *At the bottom of the page there was a note "*Record chlorine concentration for low temperature dishmachine." *For the first 16 days of August the number 200 had been written under each test strip column for each day. Interview on 8/17/11 at 8:10 a.m. with the the dietary manager revealed: *He would need to re-educate the cook to remove the alcohol wipe from the package and then wipe the thermometer. *He would need to re-educate the cook to check the temperature of the food before adding to the pan. *He was not sure why the staff were recording 200 in the test strip column. He said he would visit with the staff to find out what they were testing. Interview on 8/17/11 at 1:40 p.m. with the dietary manager revealed the dishwasher had told him they had been recording the concentration of the cleaning product in the janitor's closet on the dishmachine form. | 2014-04-01 |