INITIAL COMMENTS
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This report is a result of an on-site licensure renewal inspection conducted on May 11, 2010 and may 12, 2010 by staff from the Division of Drug and Alcohol Program Licensure. Based on the findings of the on-site inspection, The highland House Inc. was found not to be in compliance with the applicable chapters of 28 PA Code which pertain to the facility. The following deficiencies were identified during this inspection and a plan of correction is due on June 8, 2010.
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Plan of Correction
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705.25 (5) LICENSURE Food service.
705.25. Food service.
A nonresidential facility may provide meals to clients through onsite food preparation areas, a central food preparation area or contractual arrangements with vendors or caterers. A nonresidential facility which operates an onsite food preparation area or a central food preparation area shall:
(5) Keep cold food at or below 40F, hot food at or above 140F, and frozen food at or below 0F.
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Observations
Based on an inspection of the physical plant, the facility failed to provide documentation of cold food being stored at or below 40F and frozen food being stored at or below 0F.
The findings include:
The physical plant was inspected on May 13, 2010 from 12:30 am to 01:30 PM. One refrigerator/freezer was provided for client food storage . There were no temperature logs kept for this refrigerator/freezer. There is no way to determine if the cold food is stored at 40F and the frozen food is stored 0 FC. There also was no hot food log kept to determine if the hot food prepared was being served at 140 degrees or above.
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Plan of Correction
All refrigerators including client refrigerators have thermometers and have a log where they are checked for accurate temperatures. We just put check marks and do not log the accurate temp. As of July 1 temperatures of all refrigerators and freezers will be logged.
The refrigerators and freezers will be checked twice daily to assure accurate and safe temperatures are maintained. The house manager will develop necessary documentation charts.
A chart will also be maintained for the evening meal that is prepared by clients to assure that the temp. of food is 140 degrees when served.
The house manager will review two times weekly to assure that the food being served is the correct temperature. |