Bad Practice - Fryers & Oils

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Taking out waste bags but not renewing bags in most instances. Result.

 

 

 

 

 

 

 

 

 

 

Other examples of Bad Practice.

These are just from scrawled notes given as part of the hand-over to the chef / managers in various units.

  • Grated chesse being given for Chesse and Biscuits. Suggest slices cut to triangles are kept ready2go in the ’fridge. 100% plate wastage observed on two occasions.
  • Put up a contents and placement guide for the Service Fridge. For the regular Carehome Staff who don’t seem to know where things are kept but more especially for the many agency staff. Might be worth extending this plan to the service cupboards. R. cleaned and sorted these areas out Thurs. & Friday.
  • Thinking of cutlery. We used Dip-It for the cups and saucers, all cutlery, all teapots and today (Friday) the plastic beakers.  They are all much improved. I pulled the green box from the stores (previously partly full of cutlery) and suggest that you keep this exclusively for Dip-It work. I showed GA1 how the cups and saucers can be emptied and then dip-it for 30 mins. before being washed. There is just enough time to do this. I managed it on the Wednesday when no GA came in.
  • GA1 did not wish to wear gloves today (Friday) when removing the plastic beakers from the dip-it solution. I know that she understood the risk as Thursday when we did the cutlery and teapots I made her wear them. The skin on her hands was reddened but we need to make it clear to her how important PPE are and the long term affects (dermatitis risk) of not using gloves.
  • The fish pie is being cooked in a deep pan and the potatoes, although dressed with a palette knife does not make for an attractive dish. I suggest using one of the shallow Gastronome trays or aluminum trays and using a star tube to pipe on the potato. It will look better on the plate and being much easier to serve in correct portions.
  • The extended service times for morning and afternoon teas shows a few problems. I found that 2l milks are going out on the trolley and coming back more than an hour later out of temperature and so waste. Sugar is also going out in teacups. We have to think our way around this and as you don’t have quite enough jugs or china or plastic to use perhaps a number of 1l milk containers just for the tea rounds could be used.
    Not advisable to have open containers of anything going around the building. I couldn't’t find anything suitable in the store but you might be able to get a petty cash purchase from the Range of smaller plastic sealing boxes. Last seen @3.99 for 4.
  • I put the jacket potatoes into a milk box as you had three rotting off in the bag. The box keeps them nicely aired – and visible!
  • Service hotplate appears to be just warm or full blast. It kills anything inside and burns the bottoms of the Gastronome containers. I know that you know this but perhaps you can find time to do an air and a water temperature test so you have some evidence to present to Maintenance.
  • I was had no -
    Angle Delight strawberry mouse
    Plain flour
    White onions
    Tapioca or sago.
    ‘Instant’ Crème caramel
  • Phoning 3663 National Account CS did I find out that Sago and Tapioca are removed from our List. They are not dissimilar so one we could loose but your menus still shows both.
  • Milk pudding might be a replacement on the menu that would work. Then, using just the pudding rice and semolina you can do about 8 different milk desserts. More if you can get ground rice and don’t forget that you could perhaps add in blancmange.
  • GA1 is purchasing her own sponge-backed green scourers because the green ones we regularly use do not have the conformity to clean the cups, mugs and beakers well.
  • I was asked each day for either sausage and chips or mushroom on toast or something similar. Difficult I know to keep these fresh but if we were to respond that it would be available in the evening then we would have time to defrost a couple of sausages and a portion of mushrooms. I usually fine slice and sauté 500g mushroom and then divide into 5 flat packets. They defrost under the grill, sometimes even on the toast. Just a thought.
  • Lots of sub-standard washing up.
    GA3 in particular gives cause for concern. Everything, including glasses into the one sink.
    Dangerous for her and inefficient.
  • I found that very few orders were placed on Monday or Tuesday so we have to cook on a wing and a pray. After discussing this with the care staff and a senior member of staff I’ve been putting the menu choice sheets out @08.00 s that they can ask residents for their choice during the moring and afternoon tea rounds and again in the evenings if they wish to catch those asleep or unable to decide. This seems to have worked quite well with the Monday absence of 19 and 29 (lunch and dinner respectively) and Tuesday 14 and 23 down to just three today. Please think about it. Care staff F. and N. are particularly supportive in this. It means they do not have to go around just for that task (additional work for them) and any member of care staff can complete as the form is there on the tea trolley.
  • Part of the reasons the cups and saucers were so badly stained is that a number are obviously staying in rooms overnight.
  • Dairy. Not sure why this is dropped at the front door. It is not particularly sheltered. Is it a security reason? Didn't’ spot a camera. Why not get the dairy to drop at the rear kitchen door. This would mean no trolley though the resident’s area, avoiding the OP Hazards and less work for you and your staff.