| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
Floors and carpets cleanable, clean, good repair; carpet odor free |
No |
No
|
No |
1309 (a) and (b) The floors in an institution shall be made of smooth, non-absorbent materials and shall be kept clean and in good repair. When carpet is present, it must be kept clean, odor free, and in good repair. Observed threshold removed Rm 409. Floors with debris and build-up in storage closets and soiled utility rooms. Clean and organize all back of the house spaces. |
|
2
|
0
|
Walls and ceilings clean, good repair |
No |
No
|
No |
.1310 (a) The interior walls of the institution, including doors, windows and window trim, and ceilings, shall be kept clean and in good repair. Observed minor wall damage in common bathrooms. |
|
7
|
0
|
Facilities provided, accessible, clean, good repair |
No |
No
|
No |
.1312 (a) All institutions shall provide toilet, handwashing, and bathing facilities that are available for use by residents and staff. These facilities shall be kept clean and in good repair. Observed rusted toilet chair in rm 409. Cabinets door with loose hinge in bathroom, room 409. |
|
10
|
1.50
|
Handwashing facilities properly located and equipped |
No |
No
|
No |
.1312 (d) Handwashing facilities shall be supplied with soap and disposable towels or hand-drying devices. Observed no soap/paper towels provided in resident rooms. Soap dispenser not reachable in kitchenettes. |
|
17
|
0
|
Back-up water supply plan available and complete |
No |
No
|
No |
.1313 (e) The institution shall have a written plan to obtain a backup water supply in the event that the institution's primary water supply is interrupted for more than four consecutive hours. The written plan shall identify a backup water supply or alternate source of water that provides two liters of potable water per day per resident and institution employee for drinking and potable water for food preparation, hand washing, bathing, cleaning, dishwashing, laundry, and disposal of bodily waste. This may include a plan for relocating residents to a facility with a water supply that satisfies Paragraph (a) of this Rule. If an institution's primary water supply or backup water supply becomes unsafe for human consumption, then the water sources within the institution, such as sink faucets, shall be labeled or hooded to prevent their use, and the administrator shall provide potable water for use by the institution's residents and employees. Observed that facility did not have a back-up water supply plan that was readily available. Emailed checklist and plan example. Provide in both buildings. |
|
23
|
0.50
|
Solid waste containers properly constructed, covered where required; good repair |
No |
No
|
No |
.1316 (a) All solid wastes containing food scraps or other putrescible materials shall be kept in leak-proof, non-absorbent containers which shall be kept covered with tight-fitting lids when not in use. Observed dumpster rusted through, needs replacing. |
|
30
|
1
|
Medication carts clean; sharps containers attached; food, utensils, medication and medication dispensers properly handled |
No |
No
|
No |
.1318 (a) Food, utensils, medications, and equipment used on medication carts shall be kept clean. Observed pill cups, water cups not stored properly on med carts. Debris in bottom of bag holding cups, cups in side holder without sleeves and holder soiled. |
|
32
|
1
|
Furnishings clean and in good repair; mattresses dry, clean, good repair |
No |
No
|
No |
.1319 (a) Furnishings in an institution, including furniture, curtains, rugs, and blinds, shall be kept clean and in good repair. Mattresses shall be kept clean, dry, and in good repair. Repeat- Observed trash under common furniture cushions. Stained furniture. |
|
36
|
0.50
|
Laundry area and equipment kept clean |
No |
No
|
No |
.1319 (e) Laundry areas and equipment shall be kept clean. Observed laundry areas linty and need cleanup of spills and debris. |
|
38
|
0.50
|
Food service equipment and utensils clean, good repair |
No |
No
|
No |
.1320 (a) All food service equipment and utensils shall be kept clean and in good repair. Observed cabinets and drawers in kitchenettes need wiping of spills and food debris. Swinging door to kitchenette in Asheville neighborhood in disrepair. |
|
44
|
0
|
Time/Temperature Control for Safety (TCS) foods maintained as required |
No |
No
|
No |
.1323 (a) All TCS food shall be maintained at temperatures required by Part 3-501.19 of the Food Code incorporated by reference at 15A NCAC 18A .2650 as amended by 15A NCAC 18A .2653 during storage, preparation, transportation, display, and service of the TCS food. Observed 2 resident breakfasts in microwave < 135F and no labeling in kitchenette. Maintain temperatures 135F or more or have a TPHC plan where food is labeled with time removed from heat, and disposed of within 4 hours. |