cms_WV: 9250
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 9250 | WHITE SULPHUR SPRINGS CENTER | 515100 | ROUTE 92, PO BOX 249 | WHITE SULPHUR SPRING | WV | 24986 | 2011-05-19 | 371 | F | 0 | 1 | UNLT11 | Based on observation and staff interview, the facility failed to assure dietary personnel prepared and distributed food in a sanitary manner. This deficient practice had the potential to affect sixty (60) of sixty-one (61) residents who consumed an oral diet. Facility census: 61. Findings include: a) During the evening meal service on 05/16/11 at 4:20 p.m., observation found a small food bar set-up in the resident dining room. Residents and staff referred to this arrangement as the cafe. Staff members obtained individual plates of food and bowls of soup from the cook for delivery to the residents seated in the dining room. This created a restaurant-like atmosphere. Observation further noted that dietary slips were arranged on a table in front of the food bar. Numerous staff members in the dining room handled the dietary slips with their bare hands. During the service, staff members handed the cook the dietary slips, who would place them on top of the eating surface of a clean plate. The cook would then place food on these contaminated plates for service to the residents in the dining room. Prior to beginning the food service, the cook was observed at 4:20 p.m. on 05/16/11 to enter the cafe area from the resident hallway. Without washing his hands, the cook donned gloves in preparation to begin assembling turkey sandwiches. When asked where he had come from, the cook (Employee #61) stated he had been fixing the handrail in the resident hallway. After this prompting, Employee #61 removed the gloves and washed his hands. Observations of the meal service noted Employee #61 would repeatedly use his gloved hands to pull up the back of his pants and touch other parts of his clothing. He would then use the contaminated gloves to touch white bread, tomato, lettuce, and slices of turkey to assemble the turkey sandwiches being served for the regular consistency diets. When this practice was brought to the attention of the dietary manager (Employee #5), she stated Employee #61 tended to fidget when nervous. -- b) Initial dining observation In the main dining room during the evening meal on 05/09/11, two (2) dietary staff (Employees #61 and #72) were observed preparing the meals for the residents at a table in the dining room. Two (2) skillets were being used to prepare grilled cheese sandwiches. Employee #61 was observed handling the grilled cheese with gloved hands. At one point, Resident #58 said she wanted chicken soup, not the tomato soup that was being served. This was communicated to a staff member when she served. The staff member informed Employees #61 and #72 of Resident #58's request. Employee #72 reached under the table with his gloved hand and removed a can of chicken noodle soup. He then handled a grilled cheese sandwich before opening the can of soup. After putting the soup in a bowl and putting it into the microwave behind the table, he returned to the table. He proceeded to handle another grilled cheese sandwich and added Tater Tots to a plate. Both items were handled with the same gloves worn when the soup was opened and microwaved. A few minutes later, Employee #61 was observed wiping his gloved hands on the front of his visibly soiled apron and placing his gloved hands behind his body when he adjusted his apron. He then resumed serving meals with the same gloves. -- c) In the main dining room at approximately 5:45 p.m. on 05/09/11, Employee #72 was observed washing his hands at a sink. He applied soap to his hands, then turned on the water. After washing his hands and rinsing them, he turned the faucet off with his bare hands. | 2016-01-01 |