05/13/2017
Sample IDR Won and Reduced Facility Tags to 4
Post-Acute Rehab
To: Insert name, District Manager
From: ###, Administrator
Date: March 19, 2017
RE: Informal Dispute Resolution
Thank you for the opportunity to utilize the Informal Dispute Resolution process. Danville Post-Acute Rehab disputes the deficient practices and asserts that the facility does follow and is in compliance with these statutes.
F431
483.45(b)(2)(3)(g)(h) DRUG RECORDS, LABEL/STORE DRUGS & BIOLOGICALS
The department stated:
“This REQUIREMENT is not met as evidenced by: Based on observation, interview, and record review, the facility failed to ensure the temperature of a storage room used to store biologicals (a therapeutic substance made for living organisms) was below 77 degrees Fahrenheit. This failure had the potential to result in loss of stability for the stored biologicals.
Allegation 1:
During an observation and concurrent interview on 3/2/2017 at 10:20 a.m. with the Director of Nursing and the Maintenance Manager, the Maintenance Manager checked the temperature of the utility room and the temperature of the room was 78.5 degrees.
###X believes that the facility does follow and is in compliance with this regulation as evidenced by:
Facility Response
The facility has submitted the U.S. Pharmacopeia 10.30.60. Controlled Room Temperature. “Controlled room temperature” indicates a temperature maintained thermostatically that encompasses the usual working environment of 20 degrees to 25 degrees (68 degrees to 77 degrees F); that results in a mean kinetic temperature calculated to be not more than 25 degrees; and that allows for excursions between 15 degrees and 30 degrees (59 degrees and 86 degrees F) that are experienced in pharmacies, hospitals and warehouses. Provided the mean kinetic temperature remains in the allowed range, transient spikes up to 40 degrees are permitted as long as they do not exceed 24 hours. Spikes above 40 degrees may be permitted if the manufacturer so instructs. Articles may be labeled for storage at “controlled temperature” or at “up to 25 degrees) or other wording based on the same mean kinetic temperature. The mean kinetic temperature is a calculated value that may be used as an isothermal storage temperature that simulated the nonisothermal effects of storage variations.
U.S. Pharmacopeia in section 10.30.70 Warm
Any temperature between 30 degrees and 40 degrees (86 degrees and 104 degrees F)
See Exhibit “A”
The facility has submitted Title 22 72357 Pharmaceutical Service – Labeling and Storage of Drugs
(f) Drugs shall be stored in appropriate temperature. Drugs required to be stored at room temperature shall be stored at a temperature between 15 degrees C (59 degrees F) and 30 degrees C (86 degrees F). See Exhibit “B”
The facility is also submitting documentation from Medline Industries. The documentation from Medline states that per USP/NF storage condition allows for an excursion up to 30 degrees C/86 degrees F. Therefore, Puracol, Puracol Plus and Puracol AG products stored within the defined limits per USP/NF do not affect the quality, safe and efficacy of the product as long as packaging is not damaged and all other labeling and instructions for use are followed. See Exhibit “C”
The facility has also contacted Medline and received the following email regarding storage of Puracol Collagen Dressing. See Exhibit “D”
The facility would also like to address the fact that the utility room had a fan to assist in maintaining the room temperature. The fan had been temporarily removed for cleaning and the Maintenance Supervisor was returning the clean fan to the room when the HFEN requested to take the temperature of the room. The HFEN would not allow the Maintenance Director to turn on the fan before taking the temperature of the room. See Exhibit “E”
Conclusion:
The facility maintains that the utility room was being maintained at temperatures at or below 77 degrees F and that the spike in temperature was due to the fan being temporarily removed for cleaning. Per the U.S. Pharmacopeia, the spike in temperature of 1.5 degrees F would be allowed as it was a temporary spike and was not greater than 24 hours. Also the facility has presented Title 22 for drug storage to be maintained between 59 degrees F and 86 degrees F, which is congruent with the U.S. Pharmacopeia.
In addition, ###X communicated to the facility that per USP/NF storage condition allows for an excursion up to 30 degrees C/86 degrees F. Therefore, Puracol, Puracol Plus and Puracol AG products stored within the defined limits per USP/NF do not affect the quality, safe and efficacy of the product as long as packaging is not damaged and all other labeling and instructions for use are followed.
As the temperature of the room was only 1.5 degrees above 77 degrees and this was attributable to the fan being cleaned and the facility has provided documentation from the manufacturer that there was no potential for the loss of the stability of the product, the facility respectfully requests that F431 be removed from the 2567.
F456
483.90(c)(2)(d) ESSENTIAL EQUIPMENT, SAFE OPERATING CONDITION
The department stated:
“This REQUIREMENT is not met as evidenced by: Based on observation, interview, and facility document review, the facility failed to ensure that all essential equipment was properly maintained when two drain pipes for a food preparation sink were missing air gaps. This failure had the potential to put residents at risk for food borne illness.
Allegation 1:
An observation and consecutive interview with the Maintenance Manager on 3/1/2017 at 9:40 a.m. showed a food preparation skink had two drain pipes and each drain pipe led directly into a plastic bell which eliminated the presence of air gaps. MM confirmed there was not an air gap for both drain pipes.
Facility Response
The facility is unclear as to why the air gap finding was written under F456 versus F371. F456 is maintaining all mechanical, electrical, and patient care equipment in safe operating condition. The air gaps are not mechanical, electrical or patient care equipment. The facility has presented F371 below where the facility would request this finding to be written.
F371
(Rev. 127, Issued: 11-26-14, Effective: 11-26-14, Implementation: 11-26-14)
§483.35(i) - Sanitary Conditions
The facility must –
§483.35(i)(1) - Procure food from sources approved or considered satisfactory by Federal, State or local authorities; and
§483.35(i)(2) - Store, prepare, distribute and serve food under sanitary conditions
INTENT: (Tag F371) 42 CFR 483.35(i) Sanitary Conditions
The intent of this requirement is to ensure that the facility:
• Obtains food for resident consumption from sources approved or considered satisfactory by Federal, State or local authorities; and
• Follows proper sanitation and food handling practices to prevent the outbreak of foodborne illness. Safe food handling for the prevention of foodborne illnesses begins when food is received from the vendor and continues throughout the facility’s food handling processes.
DEFINITIONS
Definitions are provided to clarify terms related to sanitary conditions and the prevention of foodborne illness.
• “Cross-contamination” refers to the transfer of harmful substances or disease-causing microorganisms to food by hands, food contact surfaces, sponges, cloth towels, or utensils which are not cleaned after touching raw food, and then touch ready-to-eat foods. Cross-contamination can also occur when raw food touches or drips onto cooked or ready-to-eat foods. 1
• “Danger Zone” refers to temperatures above 41 degrees Fahrenheit (F) and below 135 degrees F that allow the rapid growth of pathogenic microorganisms that can cause foodborne illness. Potentially Hazardous Foods (PHF) or Time/Temperature Control for Safety (TCS) Foods held in the danger zone for more than 4 hours (if being prepared from ingredients at ambient temperature) or 6 hours (if cooked and cooled) may cause a foodborne illness outbreak if consumed.
• “Dry Storage” refers to storing/maintaining dry foods (canned goods, flour, sugar, etc.) and supplies (disposable dishware, napkins, and kitchen cleaning supplies).
• “Food Contamination” refers to the unintended presence of potentially harmful substances, including, but not limited to microorganisms, chemicals or physical objects in food. 2
• “Food Preparation” refers to the series of operational processes involved in getting foods ready for serving, such as: washing, thawing, mixing ingredients, cutting, slicing, diluting concentrates, cooking, pureeing, blending, cooling, and reheating.
• “Food Service/Distribution” refers to the processes involved in getting food to the resident. This may include holding foods hot on the steam table or under refrigeration for
cold temperature control, dispensing food portions for individual residents, family style and dining room service, or delivering trays to residents’ rooms or units, etc.
• “Foodborne Illness” refers to illness caused by the ingestion of contaminated food or beverages.
• “Highly Susceptible Population” refers to persons who are more likely than the general population to experience foodborne illness because of their susceptibility to becoming ill if they ingest microorganisms or toxins. Increased susceptibility may be associated with immuno-compromised health status, chronic disease and advanced age. The Food and Drug Administration’s Food Code (Section 3-801.11) includes nursing facilities in its definition of a “highly susceptible population.”
• “Pathogen” refers to an organism capable of causing a disease (e.g., pathogenic bacteria or viruses).
• “Potentially Hazardous Food (PHF)” or “Time/Temperature Control for Safety (TCS) Food” refers to food that requires time/temperature control for safety to limit the growth of pathogens or toxin formation.
• “Ready-to-Eat Food” refers to food that is edible with little or no preparation to achieve food safety. It includes foods requiring minimal preparation for palatability or culinary purposes, such as mixing with other ingredients (e.g., meat type salads such as tuna, chicken, or egg salad).
• “Storage” refers to the retention of food (before and after preparation) and associated dry goods.
• “Toxins” refer to poisonous substances that are produced by living cells or organisms (e.g., pathogenic bacteria) that cause foodborne illness when ingested.
OVERVIEW
Nursing home residents risk serious complications from foodborne illness as a result of their compromised health status. Unsafe food handling practices represent a potential source of pathogen exposure for residents. Sanitary conditions must be present in health care food service settings to promote safe food handling. CMS recognizes the U.S. Food and Drug Administration’s (FDA) Food Code and the Centers for Disease Control and Prevention’s (CDC) food safety guidance as national standards to procure, store, prepare, distribute and serve food in long term care facilities in a safe and sanitary manner.
Effective food safety systems involve identifying hazards at specific points during food handling and preparation, and identifying how the hazards can be prevented, reduced or eliminated. It is important to focus attention on the risks that are associated with foodborne illness by identifying critical control points (CCPs) in the food preparation processes that, if not controlled, might result in food safety hazards. Some operational steps that are critical to control in facilities to prevent or eliminate food safety hazards are thawing, cooking, cooling, holding, reheating of foods, and employee hygienic practices.
Conclusion:
The facility is not disputing the lack of air gaps and the Maintenance Manager corrected the air gaps immediately. The facility respectfully requests the department to move the deficiency to F371.