HospitalInspections.org

Based on policy review, observation, and interview, the daily managment of the Dietary Service failed to ensure policies and procedures were not implemented when hair restraints were not effectively used for 4 of 7 (Director of Food Service, Cook, Sous Chef, and Dipper) dietary staff and 6 of 11 handwashing sinks were not not clean.

The findings revealed:

Review of the hospital's "Sanitation and Infection Prevention/Control ...Hand Hygiene," policy dated 1/24 (2024) revealed "...All associates associated with the handling of food shall wash hands. Hands are washed with soap and water at the following times...Before putting on gloves...After removing gloves...Use only sinks designated for hand washing..."

Review of the hospital's "Orientation and Education ...Uniform Dress Code," policy dated 1/24 (2024) revealed "...Associates working with food wear the approved hair restraint when on duty regardless of length or presence of hair ..."

Review of the hospital's "Associate Handbook," revealed "...For Associates working in food service accounts...Hair nets or hats should be worn as appropriate...HANDWASHING...The most important personal hygiene rule is proper hand washing...Wash hands before and/or after...Changing gloves..."

Observations on 11/6/2024 beginning at 9:05 AM, in the Kitchen/Cafeteria revealed:
a. Director of Food Service - walked through the kitchen with a hair net only covering the top of her head. Her hair was not completely restrained.
b. Cook - preparing vegetables for out front (cafeteria) was wearing a hairnet but her hair was not completely restrained.
c. Sous Chef - wearing a baseball cap. His hair was not completely restrained.
d. Dipper - her hair was not completely restrained.
e. Hand washing sinks in the Dish room, Pot room, Back room, and Production area - unidentified build up on the sides of the sink.
f. Cafeteria Hotline hand washing sink - unidentified build up on the sides of the sink.
g. Retail Manager for Dietary- observed donning new gloves 3 times while setting up the line. She failed to wash her hands between glove changes.
h. Deli - Utility sink - dirty serving utensils were in the sink. There was unidentified substances which appeared to be food on the top, bottom, and sides of the sink.

During an interview on 11/6/2024 beginning at 9:10 AM, the Director of Dietary Services stated "...the hand washing sinks are cleaned multiple times a day...the hand washing sinks could be scrubbed better...staff should wash their hands between glove changes...All food should be prepped in the back and brought out...and dirty pans and utensils should be removed from their stations and taken to the back...The cafeteria is opened at 6:30 AM ad closes at 8:00 PM. All of the stations are closed at 2:00 PM, except for the Grill..."

During an interview on 11/6/2024 at 9:42 AM, the Sous Chef stated "...I oversee the daily operations of the kitchen and make sure things are getting done from the production side and I do oversee the cleaning...No one has said anything to me about my hair. It depends on the strictness of the day..."

During an interview on 11/6/2024 at 10:10 AM, the Director of Quality stated "...they've only been open for 3 hours and that doesn't look like 3 hours of stuff [build up in the hand washing sinks]..."

During an interview on 11/6/2024 at 10:20 AM, the Chef stated "...I have the cooks choose the largest pieces of chicken to temp and even have them cut them in half if they are really big...No one has ever brought to my attention, food was served raw..."

During a telephone interview on 11/6/2024 at 11:32 AM, the Complainant stated "...This isn't the first time...I got a fried chicken dinner in the cafeteria 10/9/2024 and got back to my floor to eat my lunch and my chicken wasn't cooked...I took it back down and the girl [named cafeteria staff] said "you too?" They offered me another fried chicken plate but at that time, I asked to speak to a manager and spoke to [named shift leader]. She said she couldn't give me a refund but gave me her business card for a free meal and I used it to get breakfast one morning...This isn't the first time that I have gotten food that wasn't fully cooked..."

During a telephone interview on 11/6/2024 at 1:57 PM, the Shift Lead stated "...Thighs are supposed to cook longer...It could have been a bad thermometer...The employee brought it back around the first of the shift I believe...I wouldn't have eaten it...There was red around the bone..."