HospitalInspections.org

Based on observation and interviews with staff, the facility failed to have a preventive program to ensure that there was proper temperature control in all food preparation areas.

Findings were:

During a tour of the facility's kitchen on 6-11-14, daily temperature logs were noted for the 4 refrigerators and 4 freezers in the kitchen area. The logs were titled "Daily Freezer Temperature Check" and "Daily Refrigerator Temperature Check". Although the forms were complete, temperatures within the 4 refrigerators and 4 freezers varied greatly from appliance to appliance. The log sheets gave no indications of the proper temperature ranges for either the refrigerators or the freezers nor any instructions outlining the steps to be taken if temperature was out of range.

In separate interviews with staff members #6, #7, #8 and #9, none of the four staff members interviewed were able to verbally provide the surveyor with safe and proper temperature ranges for either the refrigerators or the freezers and were unsure of whom to notify if the temperatures were out of range.

Facility policy #4007 titled "Safe Food Storage" states, in part, "Refrigerator and freezer storage: The temperature standard for freezers are 0 degrees or below and for refrigerators are 31-41 degrees F (Fahrenheit)."

The above was confirmed in an interview with the facility Chief Executive Officer, Director of Nursing and Medical Records Manager on the afternoon of 6-11-14 in the facility conference room.