HospitalInspections.org

Based on review of policies and procedures, food service employee handbook, observation, and staff interview, the infection control officer failed to ensure policies were followed in three instances.

Findings included:

1. On 12/2/2013 between 1:30 PM and 2:00 PM, review of policies and procedures revealed the following:
a. A policy titled: "Hand Hygiene", policy number "IC_02," last reviewed "6/13," which indicated all employees are required to wash their hands with antimicrobial soap and water "...after removing gloves..." The policy read: "Rub hands together vigorously for at least 15 seconds covering all surfaces of the hands and fingers."
b. An "Employee Handbook...food services..." revised "October 1999," which read: "Wash hands thoroughly after restroom visits, after removing gloves, or after handling any unclean object and before working with food or food utensils. Lather soap on hands for at least 20 seconds."
c. A policy titled: "H.A.C.C.P. Policy," policy number "FOOD-SAF_01," last revised "1/2010," which read: "SAFE SERVING TEMPERATURE (sic)...40 (degrees) F or below...140 (degrees) F or above..."

2. On 12/2/2013 between 11:00 AM and 1:00 PM, the surveyor observed the following:
a. Staff Member #11 was in the Cafeteria Grill Area, removing gloves and washing hands, lathering for about 5 seconds. The employee was also observed leaving the Cafeteria Grill Area, walking into the kitchen area, and returning to the cafeteria grill area. After arriving in the cafeteria grill area, the employee was observed donning clean gloves without performing hand washing procedures.
b. On the hot holding table in the grill area, Turkey burgers were observed to be hot held at 124.5 degrees Fahrenheit; fried chicken was held at 109.9 degrees Fahrenheit; mozzarella sticks were hot held at 136.8 degrees Fahrenheit; and fried mushrooms were hot held at 107.2 degrees Fahrenheit.
c. On the salad bar in the cafeteria, cottage cheese was observed to be cold held at 49.6 degrees Fahrenheit; ranch dressing was cold held at 44.1 degrees Fahrenheit; diced eggs were cold held at 43.2 degrees Fahrenheit; cubed chicken was cold held at 45.5 degrees Fahrenheit; and diced turkey was cold held at 42.5 degrees Fahrenheit.

3. In interview on 12/2/2013 between 11:00 AM and 1:00 PM, Staff Member #5 acknowledged Staff Member #11 did not perform proper hand hygiene procedures.