HospitalInspections.org

Based on policy and procedure review, observations during tours, and interviews with staff, the hospital's dietary staff failed to carry out their duties in a competent manner to ensure temperatures were obtained using safe and sanitary technique for 1 of 1 observations.

The findings include:

Review of documentation titled "Module 3, Thermometers" no date indicated, revealed "...Clean and sanitize thermometers between uses..."

Observation during tour of the dietary department on 05/5/2021 at 1212 revealed Supervisor #1 placed the thermometer probe into the foods on the line. Observation revealed Supervisor #1 placed the thermometer into the quiche and then wiped the thermometer probe with a paper towel. Observation revealed Supervisor #1 then placed the same thermometer probe into the grilled chicken patty and then wiped the probe with the same paper towel. Observation revealed Supervisor #1 placed the same thermometer probe into the gravy and then cleaned the probe with a newly opened alcohol wipe. Observation revealed Supervisor #1 placed the same thermometer probe into green beans then cleaned the probe with the same alcohol pad using the other side of the alcohol pad. Observation revealed Supervisor #1 placed the same thermometer probe into pureed greenbeans then cleaned the probe with a newly opened alcohol pad. Observation revealed Supervisor #1 placed the same thermometer probe into tomato soup. Observation revealed Supervisor #1 wiped the probe with a paper towel then used the other side of the alcohol pad. Observation revealed Supervisor #1 placed the same thermometer probe into the garlic mashed potatoes then wiped the probe with a clean alcohol pad. Observation revealed Supervisor #1 placed the same thermometer probe into prepared butterbeans then wiped the probe with the other side of the used alcohol pad. Observation revealed the Supervisor #1 failed to clean the thermometer probe properly with the ten prepared food items.

Interview on 05/05/2021 at 1225 with Supervisor #1 revealed the probe is wiped off with a paper towel between foods. Interview revealed the excess food is wiped from the probe with the paper towel. Interview revealed the alcohol wipe is used and is flipped over to the other side of the alcohol pad. Interview revealed "it is just something that I do. It saves alcohol pads."

Interview on 05/05/2021 at 1230 with Dietary director revealed using a paper towel or used alcohol pads is not best practice. Interview revealed the alcohol pads are single use. Interview revealed alcohol pads were available to the staff. Interview revealed one new alcohol pad should be used for each food item. Interview revealed the employee did not follow what was taught.

NC00165467, NC00168142