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Does the Chef have to be present when the State comes through to make their inspections?

post #1 of 11
Thread Starter 

It's my day off.  My one day off in the past two weeks.  I'm the FDS of an assisted living facility.

State just arrived and everyone is in a panic.  My exec. director wants me to come in.  I told her I don't think it's necessary that I come in.

I feel pretty good about the condition of the kitchen.  I have my excellent lead cook in charge of the kitchen.  Of course, state being state, they are going to ding us.   But I do not think I need to be there... on my one day off.

Opinions?

post #2 of 11

No but if I was the new head of department having problems with another director I would have gone anyway.

 

mimi

 

The less ammunition I could give her the better.

post #3 of 11
If you don't go in you may want to update and polish your resume. Defying a bosses direct request is not a god idea. Being in a command position and not performing command functions is not a good idea.
post #4 of 11

Is it the state or http://www.jointcommission.org/ ?

If the latter you should have been notified months in advance to get your ducks in a row.

If these people fail you Medicare reimbursement grinds to a halt until everything is fixed.

If you loose Medicare it is likely you loose all the other insurance payors as well.

 

mimi

 

If it is the State you may lose your Medicaid (or Obamacare) if things are not neat and shiny.

Do you trust your lead cook to answer all of the questions correctly?

 

m.

 

This is way more important than your local HD taking temps.

 

m.

post #5 of 11
In my opinion you should be there. In any kitchen I run I am always there for inspections. One reason is to walk around d with the inspection crew or inspector.
post #6 of 11
Thread Starter 

Crisis averted.  As I was getting ready to go in, I just got the call from my ED that it was just a routine complaint follow up, NOT the big yearly inspection, so I did not have to come in.

Thanks for everyone's responses.  I really appreciate this forum.

post #7 of 11
As long as someone there has a food handlers or managers license besides yourself. If it is required by the company or state and everyone is current, then you have nothing to worry about. Inspectors mainly observe the persons working for safe and sanitary practices and food handling.
post #8 of 11

I will suggest you use this as an opportunity to find out what you can be doing to get ready for the big annual inspection. 

       During my brief stint in an assisted living facility we had the annual big inspection. This caused a big scramble in the food service department. Apparently there were numerous practices we were supposed to be doing but since the FSD and Executive Chef had been hired just after the previous inspection and no one filled them in on the regulations, we had been doing none of them. 

I'm afraid I don't remember what those practices were but I"m sure you could find out easily enough. 

post #9 of 11

In general you need to have at least one certified food manager on duty.

post #10 of 11
"I will suggest you use this as an opportunity to find out what you can be doing to get ready for the big annual inspection"

I concur, consider it a wakeup call, you do not need a panicking kitchen when inspector is around.
post #11 of 11

When you are dealing with insurance (most importantly Medicare in the rehab and retirement niche) the paper trail and safety measures are for the most part ridiculous.

The last JC inspector I dealt with had one of the house engineers drag a ladder behind her as she pushed the (drop) ceiling tiles out of place and looked for something or other dealing with mold.

Crazy lady.

 

mimi

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