HospitalInspections.org

Based on observation, and staff interview, the facility failed to ensure sanitary conditions in the kitchen related to hand hygiene techniques and cleanliness. The patient census was 9. The findings were:

1. Observation on 8/12/14 from 10:35 AM to 11:20 AM showed the following concerns related to hand hygiene:
a. Employee #1 wore disposable gloves while handling the floor mop and opening the closet door to store the mop. The employee failed to remove the soiled gloves prior to taste testing gravy from a large pan, and handling clean utensils, single service packages of condiments, and clean pots/pans.
b. Employee #2 was observed to wear disposable gloves while handling the walk-in freezer door multiple times. The employee failed to remove the soiled gloves and perform hand hygiene prior to returning to cooking vegetables on the grill.
c. Employee #3 handled the walk-in freezer door wearing disposable gloves and then proceeded to cook food in the deep-fryer, and handle various items located on the food preparation table, while wearing the same soiled gloves.

According to Food Code 2013, U.S. Public Health Service, 2-301.14 When to Wash: FOOD EMPLOYEES shall clean their hands and exposed portions of their arms... "(E) After handling soiled EQUIPMENT or UTENSILS...(H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands..."

2. Observations on 8/12/14 at 10:40 AM showed the following items were in need of cleaning:
a. The walk-in refrigerator condenser fan cover, the ceiling near the fan, and the walls near the fan were soiled with a black-colored dust.
b. The floor in the dry storage room underneath the shelving was soiled with an accumulation of paper, crumbs, and food debris.

According to Food Code 2013, U.S. Public Health Service: 4-601.11 "(A) Equipment food-contact surfaces and utensils shall be clean to sight and touch...(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris."

3. Interview with the certified dietary manager (CDM) on 8/12/14 at 11:10 AM verified all employees were trained related to food safety and handwashing. She then stated there was no monitoring being done to ensure the employees were complying with the glove and handwashing requirements. During the interview the CDM further verified the floor and walk-in refrigerator needed additional cleaning.