Casa De Las Campanas
CASA DE LAS CAMPANAS in SAN DIEGO, CA — inspection on June 7, 2024.
Found 3 citations. Severity: Standard violations.
Health inspections identify deficiencies that facilities must correct within required timeframes. Violations range from minor documentation issues to serious safety concerns and are subject to follow-up verification.
Inspection Findings
During an observation and interview on [DATE] at 3:10 P.M. with the facility contractor (FC) in the health facility kitchen, the FC stated does maintenance cleaning every month for the facility's ice machines in the kitchens and on the units. FC demonstrated how he cleaned the Health center kitchen ice machine and stated I remove the spout from the ice machine or the top, and clean with a cleaning solution.
Per the FC, he uses about 12 ounces of water in a bowl to dissolve a sanitizer solution packet, then pours the mixture in the top of the ice making part.
Next, he stated he pours delime wash solution in the top, then flushes it with water x3 times to catch the dirty water.
Finally, he stated he runs another sanitizer/water mixture through the machine for 30 minutes to make sure the drain is clean and before new water is turned on to make ice.
The FC stated he used a clean rag from the red sanitizer bucket to wipe down the outside of the ice machine, along with the side filter, and inner condenser.
A record review on [DATE] at 9:53 A.M. of the health center kitchen's ice machine maintenance log titled [Facility Name] ICE MACHINE LOG UNIT ID: [NAME] KITCHEN MAINTANANCE, indicated the last cleaning date started [DATE].
The maintenance log recorded filters due on [DATE], [DATE], [DATE], and [DATE].
Per the maintenance log indicated filters would need to be cleaned twice a month.
555362
Form Approved OMB
STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A.
Building 555362 B.
Wing 06/07/2024
NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE
Casa DE Las Campanas 18655 W.
Bernardo Drive San Diego, CA 92127
During a record review and interview on 6/6/24 at 3:17 P.M. with the RD and DS, both the RD and DS acknowledged the day 1 Emergency menu plan list of foods did not include the facility residents on therapeutic diets or clearly provide instructions for how to feed residents on therapeutic and textured diets with appropriate tools needs.
The RD stated it was important to have a sufficient menu to meet the medical and therapeutic needs of the health center facility residents and include staff and visitors, in the event of an emergency.
Review of the untitled and undated facility document indicated In the event of a loss of utilities, water may be unavailable as it may be contaminated and in need to purification. In either case, the dietary department will need to have on hand an adequate supply of water.
This water will be used for cooking, cleaning, and drinking by residents and staff. A minimum of three-day supply will be available.
The quantity of water that is needed has been determined by the following calculation: MRE's (meals ready to eat) =48 oz of water per #10 can. We have 124 cans of MRE's total for Health Center.
The total water requirement for MRE's will be 5, 952 ounces of water or 46.5 gallons. (176.28 liters). TOTAL NEED = 346.5 Gallons .
Review of the undated facility document titled Disaster indicated In the event of a disaster and the utilization of our disaster supply is needed, you will be expected to
555362
Form Approved OMB
STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A.
Building 555362 B.
Wing 06/07/2024
NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE
Casa DE Las Campanas 18655 W.
Bernardo Drive San Diego, CA 92127
During an interview on 6/6/24 at 3:30 P.M., with the Dietary Supervisor (DS) and Registered Dietitian (RD), the DS stated that a Contractor/Vendor did an in-service with the kitchen staff on the use of test strips for testing the sanitizer solution.
The DS stated the kitchen staff were taught to use the appropriate process when testing sanitizer levels in for the dish machine and red the buckets.
The DS and RD stated they expected the kitchen staff to follow the correct process for testing the sanitizer levels in the dish machine and the red sanitizer buckets.
According to the 2022 Federal Food and Drug Administration (FDA) Food Code, section 4-501.116, titled Warewashing Equipment, Determining Chemical Sanitizer Concentration, .Concentration of the sanitizing solution shall be accurately determined by using a .other device .
During a review of the facility's sanitation log document titled POTS AND PANS DISHWAHER MACHINE SANTITZING SOLUTION STRENGTH LOG, dated June 2024, the sanitation testing was not recorded or signed during the AM shift on 6/5/24.
The 6/1/24 through 6/4/24 red bucket sanitizer test results were recorded as 200 parts per million (ppm).
During a review of the facility's policy and procedure (P&P) titled, SANITATION, dated 2013, the P&P indicated .4.
Food Service personnel will follow cleaning schedules and procedures in all areas for which they are responsible .
During a review of the facility's policy and procedure (P&P) titled, DISHWASHING and SANITIZING, dated 2015, the P&P indicated .Proper dishwashing and sanitizing is necessary in the prevention of foodborne diseases .
2.
During an interview in the production kitchen on 6/5/24 at 9:41 AM with [NAME] (CK) 1, CK 1 stated he does not always cook the meats but if he were to cook them, he would use the cool down process. CK 1 stated the cool down process was cooking the meat to 170 degrees then cool it down to 41 degrees in four hours. CK 1 stated he used a blast chiller machine to cool down foods but he did not know how long it took to cool down the foods. CK 1 stated if the blast chiller machine was not working he would have to use a cool down process.
During an interview on 6/6/24 2:36 P.M. with the DS and RD, both the DS and RD stated they expected the Cooks to know the proper methods to safely cook and cool down foods.
555362
Form Approved OMB
STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A.
Building 555362 B.
Wing 06/07/2024
NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE
Casa DE Las Campanas 18655 W.
Bernardo Drive San Diego, CA 92127