cms_WV: 78
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 78 | GUARDIAN ELDER CARE AT WHEELING | 515002 | 20 HOMESTEAD AVENUE | WHEELING | WV | 26003 | 2019-08-06 | 802 | E | 0 | 1 | WJ7O11 | **NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observation, staff interview, policy review and temperature logs review, the facility failed to employ sufficient staff with the appropriate competencies and skills sets to carry out the functions of nutritional services. The facility failed to provide staff that exhibited competent skills sets in hygiene and food preparation. The failed practice had the potential to affected more than an unlimited number of residents. Facility census: 140. Findings included: a) Kitchen An observation, on 07/30/19 at 11:13 AM, revealed Dietary Cook (DC) #93 washed and dried hands with a paper towel. DC #93 preceded to a trash can and used hand to lift the lid and throw away the paper towel. An immediate interview with Dietary Supervisor (DS) #142 revealed no concern with hand washing practice. DS #142 stated DC was supposed to use the trash can around the corner with the foot pedal. DS #142 immediately took the trash can with manual lid out of the kitchen area. An observation, on 07/30/19 at 11:40 AM, revealed DS #142's hand washing practice. DS #142 washed hands, turned the water facet off with her washed hands and then manually used the lever on the paper towel dispenser with washed hands. DC #93 was observed next and also washed hands, turned the water facet off with her washed hands and then manually used the lever on the paper towel dispenser with washed hands. An immediate interview with DS #142, stated, I have always done it this way. DS #142 stated, If I wash my hands and am not allowed to touch the handles of the sink how am I supposed to turn the sink off? An observation, on 07/30/19 at 11:41 AM, revealed DC #53 transferring hot metal containers with a dirty towel. DC #53 placed towels on a soiled countertop and used towels to transfer metal containers of food from the oven to countertop. DC #53 was observed holding the metal containers by the top inside of the metal container with the dirty towels. An immediate interview with DS #142 confirmed the use of a dirty towel to transfer hot metal containers was not a sanitary practice. An observation, on 07/30/19 at 11:55 AM, revealed the mechanical meat was taken out of the oven and placed on the counter to be temped. The mechanical meat was temped and ready to be served. The mechanical meat was visibly burned. Without surveyor intervention, the burned meat would have been served to residents. An immediate interview with DS #142 confirmed the mechanical meat was burned and directed the dietary staff to discard. An observation, on 07/30/19 at 12:05 PM, revealed DC #14, touched nonfood items cross contaminating hands and food. DC #14 was observed touching table top and bread bag while prepared sandwiches for residents. An immediate interview with DC #14 revealed lack of knowledge of cross contamination. DC #14 stated, I am new I did not know that was considered cross contamination and wrong. An observation, on 07/30/19 at 12:14 PM, revealed DC #53 prepared the mechanically altered and pureed meat. DC #53 was observed placing the plastic top if the puree machine on the dirty table and back on the machine. An immediate interview with DC #53 revealed, I knew I cross contaminated just as soon as I put that piece back on there. An observation, on 07/30/19 at 12:18 PM, revealed DC #53 temping food. DC # 53 stated that meats should be cooked at a temp of 140 degrees Fahrenheit (F). DS # 142 stated meat should be cooked to 150 degrees F. An interview with Dietitian, on 07/30/19 at 2:00 PM, confirmed meat should be cooked to a temperature of 165-degree F. An observation, on 07/30/19 at 12:35 PM, revealed DC #14 cross contaminating the residents' plates. DC #14 placed the red suction used to obtain resident plates on dirty table and continued to use dirty suction on plates. This affected 10 plates before observed. An immediate interview with DS #142 confirmed cross contamination and directed DC #14 to place suction a clean towel and not directly on dirty table. An observation, on 07/30/19 at 12:40 PM, revealed DC #53 cross contaminating. DC #53 was observed touching nonfood items with clean gloves that was used for serving the food. An immediate interview with DC #53 and DS #142 confirmed cross contamination. DS #142 directed DC #53 to wash hands and put new pair of clean gloves on prior to serving any more food. An observation, on 07/30/19 at 12:50 PM revealed DC #35 caught second mistake on a tray. DC #35 caught to regular trays prepared when tray should have been both mechanically altered trays. An observation, on 07/30/19 at 1:00 PM, revealed DC #93 touch tops of counters and served food with the same gloved hands. An immediate interview with DC #93 stated, I didn't even realize I was doing that. An observation, on 07/30/19 at 1:13 PM, revealed DC #35 caught the fifth wrong tray made as a regular diet tray when tray should have been mechanically altered or pureed. An immediate interview with DS #142 revealed DC #35 is in that serving position because mistakes are made regularly and DC #35 has a history to find the mistakes before they go out of the kitchen area. An interview with DC #35, on 07/30/19 at 1:14 PM, stated, I am off on Thursdays, I hope there are no mistakes when I am off. An observation, on 07/30/19 at 1:20 PM, revealed DC # 85 wore hairnet in an inappropriate way. DC # 85 had hairnet that covered half of head with bangs in front of head not covered. An immediate interview with DS #142 confirmed hairnet did not cover DC # 85 hair entirely. DS #142 directed DC #85 to cover entire hair with hairnet. An observation on 07/30/19 at 1:25 PM revealed DC #35 caught sixth tray with the wrong dietary needs for resident. Tray was made as a regular diet tray but should have been made as a mechanically altered tray. An interview with DS #142 stated, that is his job to ensure the residents get the correct diet as he is the best at catching all the mistakes. An observation, on 07/30/19 at 1:28 PM, revealed DC # 93 cutting meat on a visibly soiled counter. DC # 93 was observed cutting meat on a visibly soiled countertop and then placed cut meat on a resident's tray. An immediate Interview with DS #142 and DC #93 confirmed preparing food in an unsanitary manner. DC #93 stated, where do you want me to cut the meat for the plate then? DS #142 immediately directed DC #93 why cutting the meat on the table was unsanitary. A staff interview with DS #142, on 07/30/19 at 1:30 PM, revealed DS #142 displeasure with kitchen staff and future training. DS #142 stated, They are a lost cause. DS #142 stated had [AGE] years of experience worked in the facility kitchen. DS # 142 stated, I have only been DS since Oct (YEAR) and have not been able to take the Safe Serve certification yet. An observation, on 07/30/19 at 1:48 PM, revealed a brown shelled bug with antennas crawling on the kitchen wall above the steam tables. An immediate interview with Dietitian occurred and bug was pointed out to Dietitian. The Dietitian stated, Oh that stinks. The bug was not obtained off the wall and then disappeared to wander the kitchen. A review of temperature logs, on 08/05/19 at 8:00 AM, revealed multiple incomplete temperature log forms for breakfast, lunch and dinner between the dates of 06/01/19 and 07/30/19. An interview with Dietitian, on 08/05/19 at 8:55 AM, confirmed, the policy is to take temps on foods to ensure food is served at the right temperature. A policy review of Handwashing/Hand Hygiene Policy with Revised date of (MONTH) (YEAR), on 08/05/19 at 9:15 AM, stated, Washing Hands Step three (3) Dry hands thoroughly with paper towel and then turn off faucets with a clean, dry paper towel. | 2020-09-01 |