cms_WY: 97
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 97 | BONNIE BLUEJACKET MEMORIAL NURSING HOME | 535019 | 388 SOUTH US HWY 20 | BASIN | WY | 82410 | 2017-04-06 | 371 | F | 0 | 1 | 508H11 | Based on observation, staff interview, review of cleaning logs, and policy and procedure review, the facility failed to ensure a sanitary environment in 2 of 2 food storage and preparation areas (main kitchen, dining room kitchenette). These failures related to out-dated food items, an unsanitary ice machine, and food service equipment in poor condition. The findings were: 1. Observation of the walk-in cooler on 4/3/17 at 4:43 PM showed shredded cheese in an opened bag dated 3/16. 2. Observation of the main kitchen on 4/3/17 at 4:45 PM showed two 3.8 liter measuring pitchers that were visibly discolored and stained yellow from use and could not be cleaned effectively. 3. Observation of a plastic storage closet in the main kitchen on 4/3/17 at 4:49 PM showed a plastic rubbermaid container that was cracked on the bottom which created a fissure that could not be cleaned effectively. 4. Observation of the dining room kitchenette on 4/3/17 at 5:05 PM showed the ice machine had a thick, white film around the dispenser opening. 5. Observation of the dining room kitchenette refrigerator on 4/3/17 at 5:08 PM showed cheese slices with a use-by date of 3/28/17. 6. Observation of dinner service on 4/3/17 at 5:20 PM showed 6 of 17 water carafes in use had cracks and fissures which could not be effectively cleaned. 7. Observation of the walk-in cooler on 4/5/17 at 11:05 showed shredded cheese in an opened bag dated 3/16 and baby carrots in an opened bag with an opened date of 3/17. 8. Observation of the main kitchen equipment storage area on 4/5/17 at 11:08 AM showed an 8-ounce measuring cup with cracks and fissures and a 4-quart pitcher that was discolored, which could not be cleaned effectively. 9. Interview with the dietary manager on 4/5/17 at 11:15 AM revealed the food items were available for resident consumption and should have been discarded. Further, she confirmed the food containers were damaged and revealed they should have been replaced. 10. Review of ice machine cleaning log showed the dining room kitchenette ice machine was last cleaned on 7/18/16. 11. Interview with the maintenance director on 4/5/17 at 11:20 AM revealed he thought the ice machine had been cleaned more recently than 7/18/16 and the facility has issues with calcium build-up because of their water. Further, he confirmed the ice machine was visibly dirty. 12. Review of the policy titled Food Preparation and Storage issued 4/6/17 showed .Policy: Foods shall be prepared, served, and stored in a clean and sanitary manner. Foods shall be prepared using clean, sanitized, and damage free cooking pans, preparation utensils, and the like (sic) Foods shall be served using clean, sanitized, and damage free tableware and the like (sic) Foods shall be stored in clean, sanitized, and damaged free containers .Damaged pans, preparation utensils, tableware, and storage containers shall be removed from use when surfaces have cracks, scratches, gouges, worn surfaces that are deemed incapable of being sanitized suitably . 13. According to Food Code 2013, U.S. Public Health Service: 3-501.17 (A) .refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5 C (41 F) or less for a maximum of 7 days. | 2020-09-01 |