HospitalInspections.org

Based on observation, interview and record review, it was determined that the hospital did not ensure that food was stored under safe and sanitary conditions.

Findings include:

1. During the tour of the kitchen on 11/06/12 at 8:30 AM with the director of food services and the administrative executive secretary, the surveyor observed that there were multiple plastic ziplock bags full of food on the shelves in the walk-in refrigerator and also on the shelves in the walk-in freezer. None of these ziplock bags of food were labeled with the product name, the date packaged, nor the expiration date. The surveyor asked the food services director how he knew what the ziplock bags contained, when the packages were put in the freezer, or when the expiration date was. The director of food services, who was also the hospital chef, stated that when they received food from Sysco, they re-packaged the food into ziplock bags. He stated that he knew what was in the packages, but that he did not label or date the individual ziplock bags of food. He stated that the information was probably on the big boxes they unpacked from Sysco, but was not transferred to the individual packages.

2. The surveyor observed many jars of spices that did not have the dates they were opened written on them. There were no expiration dates on the spices. The surveyor asked the food services director how they would know when the spices were no longer safe to use. The food services director said they were good for years.

3. In the dry storage area, the surveyor observed that many food products had been opened, but none of them had been marked with the date opened. The food services director stated that he didn't know they needed to label or date foods when they were opened, but that he could do it if he needed to.

4. On 11/06/12, at 9:00 AM, an interview was held with the cook on duty (employee 26). The cook stated that she started as a food services associate when the hospital first opened, but that she had advanced to her current position as a cook. The surveyor asked her to describe the training she had received on safe food handling and food preparation. The cook stated that other than the chef showing her one time, she had received no training.

5. An interview was held with the director of dietary services on 11/06/12 at 8:45 AM. The surveyor asked how new food service employees were trained on food safety and proper storage and refrigeration. The dietary services director stated that other than a general orientation to the department, they did not provide specific training upon hire. He stated that he assumed that because the employees had a food handlers permit, that they had been trained in safe food handling. The food services director stated that he watched food service employees work throughout the day, and if he saw a problem, he would talk to them about it.

6. The surveyor asked to review minutes of in-services held for dietary personnel. The director of food services stated that there were no specific in-services for dietary personnel.

7. A group interview was held on 11/06/12 at 1:45 PM with the human resource director, the facility education consultant, the human resource assistant, and the administrative executive secretary. The facility education consultant stated that all kitchen employees received online education which was assigned to them by corporate level employees. She stated that it was the individual employee's responsibility to do the online training and it wasn't required before the employee began work. She accessed the online food service training module for the surveyor to view. The module was titled, "Food services equipment safety" and contained information on how to clean kitchen equipment; how to report repairs; and the dangers associated with various kitchen equipment, i.e. fryer, oven, steamer, mixer, slicer, impinger/rotary oven, knives, and steam kettle. The module contained no information on proper food storage and food safety.

8. The facility education consultant reviewed current food service employees' completion of the "Food services equipment safety" module with the surveyor. Employee 6 was hired 7/13/09 and completed the module 6/18/12. Employee 20 was hired 8/24/09 and completed the module 4/08/12. Employee 21 was hired 8/20/12 and has not completed the module. Employee 22 was hired 8/10/09 and completed the module 4/21/12. Employee 23 was hired 4/23/12 and has not completed the module. Employee 24 was hired 8/15/11 and completed the module 4/04/12. Employee 25 was hired 9/21/09 and completed the module 6/22/12. Employee 26 was hired 8/18/09 and completed the module 4/08/12. Employee 27 was hired 9/21/09 and completed the module 4/04/12. Employee 28 was hired 9/14/09 and completed the module 4/14/12. Employee 29 was hired 7/08/02 and completed the module 4/03/12.