HospitalInspections.org

A0375

Based on direct observation of the main campus kitchen and dining areas, interviews, and record review, it was determined that the facility failed to insure that staff maintained sanitation and appropriate food temperature ranges in accordance with accepted practice and facility policy. Findings were:

During a tour of the dishwashing room, conducted on 6/13/2012 at 10:10 AM, it was noted that dishware was being sent through the automated dishwasher that had been set to the appropriate temperature for sanitation and with the use of germicidal dishwashing detergent. However, at the end of the cycle when the newly " clean " dishes were examined, two out of 2 clear plastic rectangular containers had visible red colored food residue on the inside bottom of the containers. Two out of three white square dishes had a white colored food residue on them, one of these two dishes had a thick residue. A bowl had what appeared to be some shredded cheddar cheese adhering to the outside of the bowl. The above examples are indicative of the dishes being placed in the dishwasher without being thoroughly cleaned prior to sanitation.

When asked about the cheese on the bowl and the food residue, the department manager remarked that it was sometimes necessary to send dishes through the dishwashing process " two or three times " , and that the cheese was " on the outside of the bowl " .

The dishwashing room also had a collection of water on the floor, to the point that puddles were forming. Again, this allows for the possibility for the growth of organisms.

During a tour of the kitchen during this same touring episode, there were teaspoons in a grey segregated container that still had food residue evident. The staff of the dietary department immediately responded by sending the utensils back through for reprocessing.

In the baking area of the kitchen, a large measuring pitcher was appropriately hung up to complete thorough drying; however, moisture within the pitcher was continuing to gather together and was dripping down from the pitcher. Immediately below this pitcher was a pan of baked goods covered with a clear plastic cling-wrap. Liquid from the pitcher was collecting to drip unto the plastic wrap. A second smaller measuring matcher was also hung; however, in a manner that allowed moisture to collect in the bottom of the pitcher. This was a clear liquid, probably water, however, this water collecting would still allow for the incubation of various organisms.

At approximately 12 noon, the kitchen area was again retoured. In the dishwashing room, it was evident that the floor was significantly dryer. When the surveyor inquired as to the change, the manager of the department remarked that the dishwasher was not currently in use; and admitted that the floor had been " squeegeed " .

In the kitchen, a steam table with food products in it was observed. A dietary worker was spooning what appeared to be a white gravy into a smaller container from the steam table. The worker was asked the current temperature of the food product, and she referred the surveyor to a log that had the temperatures on it from the beginning of the lunch service. The worker was asked for the current temperature of the food product. After a short search for a thermometer, the worker put the probe into the food product to the point that the probe hitting the metal bottom of the pot was heard, and that was the manner in which the worker was about to take the temperature of the food product. She was reminded by the Dietary manager of the correct process, and when the accurate temperature was obtained, it was below the recognized standard for a food product to be sent for patient consumption. The food product was removed from the steam table under the observation of the surveyor.

At the opposite end of this same steam table, there was a container of breaded chicken breasts awaiting serving. The surveyor requested the temperature of the top one of the chicken breasts. The dietary manager herself took a cleaned temperature probe and placed it longitudinally into the chicken breast, obtaining a temperature below the accepted standards for food service. The manager remarked that it was often difficult to get an accurate temperature from these items, and she did a second attempt at acquiring an accurate temperature. The reading (108 degrees) was obtained a second time. This is below the accepted standard for a food product to be sent for patient consumption.