The information below comes from the statement of deficiencies compiled by health inspectors and provided to AHCJ by the Centers for Medicare and Medicaid Services. It does not include the steps the hospital plans to take to fix the problem, known as a plan of correction. For that information, you should contact the hospital, your state health department or CMS. Accessing the document may require you to file a Freedom of Information Request. Information on doing so is available here.

ARKANSAS HEART HOSPITAL, LLC 1701 S SHACKLEFORD ROAD LITTLE ROCK, AR 72211 Aug. 27, 2015
VIOLATION: ORGANIZATION Tag No: A0619
Based on temperature log review, policy review and interview, it was determined the Facility failed to ensure temperatures of refrigerators and freezers in the kitchen were taken three times daily on weekend days from 06/01/15 through 08/26/15. The failed practice created the potential for a refrigerator or freezer malfunction to go unnoticed which could affect any patient receiving foods from those refrigerators or freezers. Findings follow.

A. Review of policy titled "Food Storage Methods" stated, "The AM and PM designated Food and Nutrition team members will keep a daily temperature log for all refrigeration units."
B. During an interview on 08/27/15 at 1030, the Operations Manager stated the Maintenance Department was responsible for recording temperatures for all refrigerators and freezers.
C. Review of Maintenance Daily Shift Log (Temperature Log) revealed temperatures of refrigerators and freezers in the kitchen were not recorded three times per day on all weekend days from 06/06/15 through 08/23/15.
D. During an interview on 08/27/15 at 1030, the Operations Manager confirmed the missing temperatures.


Based on Trayline Temperature Log review and interview, it was determined the Facility failed to ensure temperatures of patient trayline foods were documented at each meal. The failed practice did not allow the kitchen staff to know if hot foods were above 140 degrees Fahrenheit and cold foods were less than 40 degrees Fahrenheit through the duration of the trayline service. The failed practice had the potential to affect anyone receiving food from the kitchen. Findings follow.

A. Review of Trayline Temperature Logs from 06/01/15 through 08/26/15 revealed temperatures of patient trayline food were not documented for 120 out of a possible 261 meals (45.9%).
B. During an interview on 08/27/15 at 1130, the Foodservice Director confirmed the missing trayline temperatures.