of F371 citations were written at actual harm or above. The mark is the share across all tags, 5.4%.
The harm level
How severely F371 is cited
0.0% of citations found actual harm or worse (level G and above).
Citations by CMS scope and severity. Rows are harm level, columns are how widespread the finding was.
Severity
Isolated
Pattern
Widespread
Immediate jeopardy
J—
K—
L—
Actual harm
G—
H—
I—
No harm, potential for more than minimal
D—
E646.2%
F753.8%
No harm, potential for minimal
A—
B—
C—
Every recorded F371 citation, by the harm level and scope the surveyor assigned.
In the surveyor’s words
What an F371 citation says
One finding from each severity level, most serious first.
Severity is as the surveyor wrote it. Some findings had already been corrected before the survey.
L · Immediate jeopardy, widespreadNovember 3, 2017
Based on observation, interview and record review, the facility failed to maintain the kitchen in a clean and sanitary manner with observations of mold in the kitchen, water damage in the ceiling directly over food prep area, dust in kitchen vents, dried grease and dirt under food prep area and stagnant water. Facility awareness of the ceiling damage for around one month without a fix for residents at risk for food borne infection pertaining to unsanitary storing, preparing, distributing and serving food for 2 of 2 kitchens in the facility (food preparation kitchen and serving kitchen), in accordance with the professional standard for food service resulted in the likelihood of serious harm or death. …
Based on interviews and record reviews, the facility failed to follow proper sanitation and food safety requirements based on the following:
During a family picnic, facility staff failed to perform the critical step of heating all parts of the shredded beef/pork mix to a temperature of at least 165 degrees Fahrenheit for 15 seconds within 2 hours to ensure the destruction of any potential pathogens (prior to serving).
Facility staff failed to check the temperature of the shredded beef/pork mix to ensure it was at or above 135 degrees Fahrenheit, a critical step to prevent the growth of pathogens
This failure resulted in a foodborne illness outbreak in which the following became ill: 13 out of 56 residents (Residents 1, 7, 8, 11, 12, 20, 21, 22, 23, 24, 25, 26, 27), 5 out of 43… …
F · No harm, potential for more than minimal, widespreadMarch 26, 2018
Based on food storage and production observations, dietary and consultant Registered Dietitian interview and departmental document review the facility failed to ensure safe food handling practices when 1) turkeys were thawed in running water without time/temperature monitoring for food safety; 2) lack of effective cool down monitoring for leftover foods; 3) lack of washing vegetables prior to preparation; 4) there was no process to ensure cleanliness of the beverage distribution system and 5) lack of an effective air gap in the food production sink. …
B · No harm, potential for minimal, patternNovember 9, 2017
Based on the initial tour of the kitchen, it was observed that the facility failed to store, prepare and serve food under sanitary conditions.
The findings include:
During the kitchen tour on November 3, 2017 at 7:35 AM, the following observation was made:
A cart with dry, clean dishes was stored next to the sink used by the kitchen staff to wash their hands. The staff was using paper towels from a dispenser located above the sink to dry hands. Surveyor observed water dripping from the employee's hands onto the clean dishes located in the storage cart. Findings of the observations were brought to the attention of the Kitchen Manager.
Failure to ensure sanitary practices in the kitchen has the potential to cause cross-contamination.
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