HospitalInspections.org

Based on observation, interview with 3 dietary staff, and review of facility policies and records, the facility Director of Food and Dietary Services failed to develop and implement food service policies and procedures in accordance with recognized dietary practices for highly susceptible populations [U.S. Public health Service, Food and Drug Administration (FDA) & Center for Disease Control and Prevention (CDC) 2001 Food Code].

The hospital failed to:

ITEM 1) Implement policy & procedures to maintain a hand washing sink so that it is aaccessible at all times for employee use [5-205-11 (A)].

ITEM 2) Implement policy & procedures for employee handwashing prior to donning gloves for working with food [2-301.14 (H)].

ITEM 3) Implement policy & procedures for washing raw fruits and vegetables [3-302.15 (A)].

Failure to develop and implement policies in accordance with the WAC 246-215 and FDA/CDC model Food Code risks forborne disease in patients which are by definition highly susceptible populations more likely than the general population to experience food borne illness.

Findings:

During a tour of the kitchen on 6/10/10 at 11:05 AM, the sink near the sandwich/salad/wrap preparation counter was observed blocked by construction plastic from ceiling to floor and inoperable. During this same tour, the sink located outside the dish room was observed blocked by several carts.

Facility Policy Nutrition Services Sanitation and Safety (implmented 3/99) states "Employees must wash their hands upon entering the kitchen, prior to food handling, and as needed throughout the day."

Staff Member #1 was observed on 6/10/10 at 11:15 AM preparing salads at the sandwich/salad/wrap preparation counter changing gloves during preparation and not performing hand washing or other hand hygiene before donning gloves. S/he stated during an interview at 11:15 AM on 6/10/10 that tomatoes used for the salads are not washed before use.

Staff Member #2 was observed on 6/10/10 preparing salads about 12:00 noon at the sandwich/salad/wrap preparation counter removing gloves to acquire materials, donning gloves to continue assembling the salads and not performing hand washing or other hand hygiene before donning gloves. S/he stated during an interview that the lettuce and tomatoes are not washed before assembling salads.

Several unidentified staff were observed between 11:40 AM and 12: 50 PM preparing patient food trays with gloved hands, removing gloves for alternate tasks and donning gloves to continue food tray preparation without performing hand washing or other hand hygiene prior to donning gloves.

The Food and Nutrition Services Manager stated during an interview on 6/10/10 that prepackaged produce is not washed prior to use.