cms_TN: 3625
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 3625 | ST BARNABAS AT SISKIN HOSPITAL | 445008 | 1 SISKEN PLAZA | CHATTANOOGA | TN | 37403 | 2017-01-25 | 362 | F | 0 | 1 | BSB511 | Based on facility policy and procedure review, dish machine log review, personnel file review, observation, and interview, the facility failed to employee sufficient kitchen staff and provide them with the appropriate training to ensure they could perform their duties and responsibilities effectively. This deficient practice had the potential to affect all of the residents who resided in this Long-Term Care (LTC) facility. The findings included Review of the facility's policies and procedures revealed a document titled, HACCP (hazard analysis critical control points)/Food Safety Program. Food Safety Standards & Requirements dated 8/17/16 which provided the following information: .Employee Training: Employees must be trained in safe food handling practices, per company policy, when hired and must complete on-going training during the course of their employment. The Unit Manager is responsible to ensure food safety training programs are in place and properly conducted . Review of the Dishwashing/Warewashing Machine Temperature Log(s) dated from (MONTH) (YEAR) through (MONTH) (YEAR) revealed the water temperature during the wash cycle was documented below the manufacturer's recommendations for safe water temperatures on most of the days of the month. In (MONTH) (YEAR), the temperature of the water during the wash cycle reached the minimum of 160 degrees F only on 8 days of the month; 11/1/16, 11/6/16, 11/7/16, 11/8/16, 11/10/16, 11/14/16, 11/24/16, and on 11/27/16. The remaining days in the month of (MONTH) (YEAR), the temperature of the water during the wash cycle averaged about 155 degrees F (Fahrenheit) which was below the manufacturers recommendation. Review of the temperature log for the month of (MONTH) (YEAR), revealed that the temperature of the water during the wash cycle only reached the minimum temperature of 160 degrees F on 5 days of the month. Review of the temperature log for the month of (MONTH) (YEAR), revealed the temperature of the water during the wash cycle only reached the minimum temperature of 160 degrees F on 7 days of the month. The average water temperature for both (MONTH) (YEAR) and (MONTH) (YEAR) was approximately 155 degrees F. Review of the personnel file for UW #1 revealed that he had not completed the facility's general orientation when he was hired on 6/25/14. Review of the in-service trainings that were provided to the kitchen staff during (YEAR), (YEAR) and in (MONTH) (YEAR) revealed there was no training provided relative to operating the dish machine safely and effectively while ensuring good infection control practices. Observation of the kitchen and the dish room on 1/24/17 at 11:00 AM revealed 2 employees were operating the dish machine, a Utility Worker (UW#1) and a temporary agency employee. UW #1was working on the dirty side of the dish machine and the agency employee was working on the clean side of the dish machine. Observation of the dish machine on 1/24/17 at 12:05 PM, revealed a metal label which was affixed to the underside of the dish machine. The metal label contained information about the use of the dish machine including the manufacturer's minimum temperature for the water during the wash cycle. It was 160 degrees F. An interview with the agency employee on 1/24/17 at 11:05 AM, revealed he was asked to do dishes for this LTC facility on a temporary basis and this was his first day. He added that his previous working experience was as a construction worker. He stated that he had no experience operating a dish machine and the facility had not trained him how to operate the dish machine safely and effectively. When interviewed about his knowledge relative to the water temperatures in the dish machine for both the wash and the rinse (sanitizing) cycles, he stated he was unsure. When interviewed about what were some good infection control techniques to use while operating a dish machine, the temporary agency employee was unable to answer the question. An interview with the kitchen's General Manager of the Food Service Department (GM) on 1/24/17 at 11:15 AM confirmed the facility was short staffed and consequently they had to reach out to the temporary agency for additional staff. When interviewed about how the facility had prepared and trained the temporary employee to complete his duties and responsibilities effectively, the GM stated they had not. The GM stated they had spoken to him briefly before he started his work, but nothing formal or in writing. An interview with UW #1 on 1/24/17 at 11:30 AM revealed he was hired in (MONTH) 2014 and he had some basic training at that time. When interviewed about his training as it pertained to operating the dish machine safely and effectively, UW #1 stated he could not remember. When interviewed about what the manufacturer's recommended safe water temperatures were for both the wash and the rinse cycles, UW #1 stated he was unsure. However, he added that he believed the temperature during the wash cycle needed to be a minimum of 150 degrees Fahrenheit (F). He stated that it was his responsibility to monitor the dish machine water temperatures and document his findings on the temperature log. An interview with the GM on 1/24/17 at 1:30 PM confirmed UW #1 had not completed his general orientation when he was first hired, and the facility had not had any continuing education relative to the operation of the dish machine. She added that the facility also did not have a policy and procedure relative to the use of the dish machine. When interviewed about how the kitchen employees would perform their duties and responsibilities safely and effectively if they did not provide the training and develop a policy and procedure on the topic, the GM stated she was unsure. | 2020-04-01 |