cms_WV: 81
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 81 | GUARDIAN ELDER CARE AT WHEELING | 515002 | 20 HOMESTEAD AVENUE | WHEELING | WV | 26003 | 2019-08-06 | 812 | E | 0 | 1 | WJ7O11 | **NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observation, staff interview, policy review, test tray and review of temperature logs, the facility failed to store, prepare, distribute and serve food in accordance with professional standards for food service safety. The facility failed to label and date food items in the walk-in refrigerator, freezer and dry storage area. The facility failed to prepare food in a safe and sanitary manner. The failed practice had the potential to affect more than unlimited number of residents. Facility census: 140. Findings included: a) Kitchen initial tour During the initial tour of the kitchen accompanied by the Dietary Supervisor (DS) #142, on 07/29/19 at 11:00 AM, revealed several food items not labeled or dated. The list of food items found were: --A metal container full of individual packets for salad dressing were found in the walk-in refrigerator dated 04/08/19. --Two (2) medium sized frozen cheese pizzas were found in the refrigerator with no date. --One (1) Full box of Baker Source garlic bread found in the freezer with box lid open and ice on garlic bread. Garlic bread appeared to be freezer burnt. --Two (2) brown bags of tri patties hash browns found in the freezer unlabeled and not dated. --Four (4) bags of Rice Crispies, two (2) pound bags, found in dry storage area not dated. --Five (5) bags of Corn Flakes, two (2) pound bags, found in dry storage area not dated. --Two (2) Pork Roast Gravy Mix, 11.3 ounces' packets, found in dry storage area not dated. An immediate interview with DS #142, on 07/29/19, acknowledged all items were not dated or labeled. DS #142 had dietary staff date and label items as items were found. b) Kitchen follow-up visit During the follow up visit in the kitchen, on 07/30/19, revealed several observations and interviews. The findings included multiple issues related to preparation of food in a safe and sanitary manner. 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 was not covering 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. An observation on 07/30/19 at 4:11 PM, revealed approximately 12 gnats flying in the kitchen area. An interview with DC #126, on 07/30/19 at 4:13 PM, revealed the facility had a history of [REDACTED].#126 stated the bugs had been coming in through the floor drain. DC #126 stated the Dietitian placed green foam bug deterrents on the floor at night time but they are taken and put away during the daytime in the Dietitian office. 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. c) Food distribution wing five (5) An observation of food tray cart delivery to Wing five (5) on 07/31/19 at 1:10 PM. The first tray was passed at 1:15 PM. A test tray was conducted at 1:26 PM. The test tray was the last tray to be served in the cart. The tray was placed on the nurse's desk and both the surveyor and kitchen thermometers were used. The Dietitian thermometer and surveyor thermometer both revealed the same temperature for the coleslaw. The thermometers revealed the same reading and calibration. The results of the test tray were: --[NAME]slaw = 71 degrees Fahrenheit (F) --Baked Beans = 100 degrees F --Pulled Pork Sandwich = 118 degrees F --Milk-= 50 degrees F A taste test was conducted, on 07/31/19 at 1:28 PM, after the temping of the food items. The baked beans tasted good. The pulled pork had spice and tasted good. The coleslaw was warm and very bland. The milk was not tasted. An immediate interview with the Dietitian, on 07/31/19 at 1:28 PM, during the taste test revealed knowledge of the coleslaw being bland. The Dietitian stated, Oh you have to have some salt and pepper when eating coleslaw. Dietitian did not comment on the temperature of the food. 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. d) Food distribution wing eight (8) An observation on 07/30/19 at 01:30 PM, revealed a partially eaten tray sitting on the counter in the nourishment area on Wing 8. The tray had been served and some food eaten by R#41. The tray lid was off and food exposed with a gnat flying around the food. The tray had Mashed potatoes, opened ice cream, ground red meat with 1/2 meat eaten, ground beige items and milk. An interview with CNA#43, on 07/30/19 at 01:30 PM, verified the partially eaten tray for Resident #41 was placed on the counter in the nourishment room with the lid off the food items. CNA #43 further stated I stuck that tray in here because I did not know where to put it. d) 500 Hall Nourishment Room An observation of the Nourishment Room, on 07/29/19 at 11:00 AM, revealed the room had no door and was readily accessible to any resident. The room contained the following items in unlocked cabinets: --Twenty-Five (25) packets of Smart Balance Buttery Spread with the label Keep Refrigerated. --Twenty (20) packets of undated McDonalds Ketchup. --Three (3) packets of undated grape jelly. One (1) packet was open. --Fifteen (15) packets of undated saltine crackers. Three (3) packets were open. --Eight (8) packets of undated peanut butter. --One (1) container of undated and opened[NAME]House Coffee. --Fifteen (15) packs of undated honey mustard dressing. --Twenty (20) packs of undated hot chocolate --Twenty (22) packs of undated mustard --Five (5) packs of undated mayonnaise. --Eight (8) containers of undated coffee creamers. An interview with Nurse Aide (NA) #104, on 07/29/19 at 11:05 AM, revealed she had no idea what the dates were for the food items. The NA stated she would discard the undated and opened food items. | 2020-09-01 |