|
8
|
1
|
Facilities conveniently located, clean and in good repair |
No |
No
|
No |
Keep all bathing equipment clean and in good repair. 15A NCAC 18A .1312 (a) and (f). Observed soiled bath tub. Employee states equipment is wiped down for cleaning. EHS advised employee to fill bath tub with disinfectant and run jets so sanitizer can clean and disinfect.
Keep all toilet equipment clean and in good repair. 15A NCAC 18A .1312 (b). Observed blood stain on toilet in rest room. Advised PIC to clean and sanitize toilet. |
|
33
|
1
|
Linen changed when soiled. Soiled linen handled properly |
No |
No
|
No |
Clean bed linen in good repair shall be provided for each individual and shall be changed when soiled. 15A NCAC 18A .1319 (b). Observed soiled bed linens in room125. CDI, linens removed for washing. |
|
40
|
0.50
|
Food brought by employees or visitors handled properly |
No |
No
|
No |
Repeat: Food brought from home by employees or visitors of patients or residents shall be stored separately from the institution's food supply and shall be labeled with the name of the person to receive the food and the date the food was brought into the facility. 15A NCAC 18A .1321 (b). Observed no label on breakfast item. CDI, item discarded. |
|
42
|
2
|
Food protected. Potentially hazardous food maintained at 45 F or below, or 140 F for above, consumed or discarded within 2 hours of being removed from temperature control |
No |
No
|
No |
All potentially hazardous food products shall be maintained at 45°F, or below, or 140°F or above except during necessary periods of preparation and serving. 15A NCAC 18A .1323 (a). Observed breakfast plate of eggs and sausage cold holding at 77F. CDI, item discarded by PIC. |