HospitalInspections.org

Based on observation and interview, it was determined that the facility failed to provide a safe and sanitary environment for its staff and patients as equipment in the kitchen was either not cleaned or could no longer be thoroughly cleaned and required replacement.

Findings were:

Facility policy #17630 entitled "Cleaning and Sanitation of Equipment," dept: Dietary, effective date 7/2017, included the following:
"Manufacturer's guidelines for all equipment is kept in the Equipment Cleaning/Sanitation notebook in the Nutrition Services office to be used for training of employees on the cleaning and sanitation of each piece of equipment ..." The policy did not specify staff would clean equipment according to the manufacturer's guidelines.

Facility policy #17631 entitled "Cleaning and Sanitation Pots and Pans," dept: Dietary, effective date: 7/2017, included the following:
" ...a. All food is removed from pots and pans and they are sanitized through the 3-compartment sink ..."

A tour of the hospital dietary department on the morning of 4/7/21 revealed the following infection control issues:

- Stains inside the food warmer which appeared to be old grease stains

- Internal and external stains on the convection oven which appeared to be old grease

- A cooking tray inside the oven covered in old grease stains

- Patient food carts which, according to the kitchen manager, had been cleaned and were ready for patient use, had stains which were removable by this surveyor

In an interview with the hospital directors of infection control and nursing on the morning of 4/7/21, these findings were confirmed. The director of nursing said that dietary personnel had undergone major changes in the past 2 months and, though much improvement had occurred, additional issues in the dietary department required correction.