Health inspection·January 3, 2024

The following reflects the findings of the California Department of Public Health during the recertification survey conducted 10/23/23 through 10/26/23. Survey Event ID: L20K11. Representing the Department: HFEN #38534. State Citation B was written. F812 CFR §483.60(i)(1)(2) Food safety requirements. The facility must - §483.60(i)(1) - Procure food from sources approved or considered satisfactory by federal, state or local authorities. (i)This may include food items obtained directly from local producers, subject to applicable State and local laws or regulations. (ii) This provision does not prohibit or prevent facilities from using produce grown in facility gardens, subject to compliance with applicable safe growing and food-handling practices. (iii) This provision does not preclude residents from consuming foods not procured by the facility. §483.60(i)(2) - Store, prepare, distribute, and serve food in accordance with professional standards for food service safety. Tit. 22, § 72333 Dietetic Service-General "Dietetic service" means a service organized, staffed, and equipped to assure that food service to patients is safe, appetizing and provides for their nutritional needs. On 10/23/23, an unannounced visit was conducted at the facility for a recertification survey to verify facility compliance with federal conditions of participation. The recertification survey continued until 10/26/23. The facility failed to store, prepare, distribute and serve food in accordance with professional standards for food service safety for 18 out of 18 sample selected residents (Resident 234, 22, 30, 8, 237, 236, 10, 235, 21, 27, 17, 134, 137, 11, 135, 136, 31 and 138) who were residing at the facility and receiving food from the facility's kitchen when the facility did not ensure food temperatures were checked before serving the food to all 18 residents. These failures had the potential to result in the outbreak of foodborne illness that could affect the 18 residents who resided in the facility. On 10/24/23, at 1:16 p.m., the facility Administrator (ADM), Director of Nursing (DON) and Operation Director (OD) were informed of an Immediate Jeopardy situation (IJ - a situation in which the provider's noncompliance with requirements has caused or is likely to cause serious injury, harm, impairment, or death to a resident), for failure to ensure adequate cooking and proper holding temperatures. (Poorly cooked food or food that is not held at appropriate temperatures may promote the growth of pathogens that cause food-borne illness). A review of the facility's "Diet Type Report," dated 10/25/23, indicated 18 residents received food from the facility's kitchen. During a concurrent observation and interview on 10/24/23, at 11:00 a.m., the Head Cook (HC) prepared food on plates to pass to staff for serving to residents, and HC did not check the food's temperature before putting the food on the plates. HC stated, "we don't check the food temperature," and the facility did not have a temperature log to record the food temperature. During an interview on 10/24/23, at 11:00 a.m., with Cook 2, Cook 2 stated the facility did not check the food's temperature and did not have a temperature log to record the food temperature. During an interview on 10/24/23, at 11:00 a.m., with the Dietary Manager (DM), DM confirmed that HC did not check the food temperature before serving, the facility did not have a food temperature log and checking the food temperature before serving was important to prevent foodborne illnesses in the residents. During a concurrent observation and interview on 10/24/23, at 11:30 a.m., with DM, surveyor checked the food temperature inside the chafing dishes and the following food items with the following temperatures were observed: the temperature of cooked chicken for chicken sandwiches was 110 degrees Fahrenheit (F-a scale of temperature), the temperature of cooked shrimp for shrimp sandwiches was 85 degrees F, the temperature of cooked sweet potatoes was 100 degrees F, the temperature of cooked spinach was 150 degrees F, and the temperature of the soup was 140 degrees F. A review of the facility menu titled, "Lake Park Healthcare Center Weekly Menu: Fall/Winter 2023 Week 2," indicated the menu for the date of 10/24/23 for lunch was "Ham and bean soup, Coleslaw, Grilled shrimp po boy or chicken patty sandwiches, sweet potato rounds, southern style spinach, southern fudge pie". A review of the facility's policy and procedure P&P titled, "Food Temperatures," undated, indicated "... 6. the following range of temperatures is recommended for food at point of tray assembly. a. Broth, soup, hot beverages: 180-190 degrees F, b. Meat, portioned for service: 160 degrees F, Casserole dishes, creamed items, creamed soups: 160 degrees F, Potatoes and vegetables: 160 degrees F,..." In violation of the above cited standards, the facility failed to prepare and serve food in accordance with professional standards for food service safety, including but not limited to: the facility did not ensure food temperatures were checked before serving the food to all 18 residents. This violation had a direct or immediate relationship to the health, safety, or security of all 18 residents in the facility.