HospitalInspections.org

Based on policy review, observations and staff interviews it was determined the facility failed to maintain safe and sanitary conditions in the kitchen to ensure the well being of patients.

Findings included:

A tour of the kitchen was conducted on 10/11/17 at 1:00 p.m. accompanied by the Risk Manager and the dietary department manager. The deep fryer was observed to be located adjacent to the oven, with a 6-8 inch open space between them. Two tater tot like objects were observed on the floor near the baseboard between the fryer and the oven. The wall of the oven adjacent to the deep fryer was observed to have a thick coating of black grease like substance with small scattered debris embedded in it. On the floor directly beneath the oven wall were 8-10 quarter sized wet black circular stains approximately 1-11/2 inches apart in a line running the length of the oven wall. It was consistent with the appearance of grease dripping off the wall of the oven on to the floor. The floor in the area of the dishwasher was observed to have a significant collection of standing water.

In response to questions, the dietary manager indicated the most recent time tater tots were served to patients was at lunch time the previous day. He indicated the water in the area of the dishwasher was the result of washing the floor with a hose. The Dietary Manager indicated the floors are hosed and mopped at the end of every day. The Risk Manager was present at the time of the observations and interview with the Dietary Manager. The Risk Manager confirmed the finding of the tater tots on the floor next to the deep fryer indicated all areas of the floor had not been cleaned for over 24 hours. The Risk Manager confirmed the finding the collection of grease on the wall of the oven dripping onto the floor indicated a lack of proper cleaning. The Risk Manager confirmed the finding of the standing water on the floor from the previous evening indicated the floors were not being mopped as needed.

A review of the facility policy titled "Sanitation-Dietary Services", policy #980.001, review date August 2016 revealed section 11 General Cleaning. Paragraph b. included: non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Paragraph d. included all floor surfaces must be swept and mopped daily and as needed in the kitchen.