HospitalInspections.org

Based on a review of facility documents, observation and staff interview (EMP), it was determined that Punxsutawney Area Hospial failed to maintain their Dietary Department in a clean and sanitary manner.

Findings:

"Punxsutawney Area Hospital, HOUSEKEEPING DEPARTMENT, Location 8. Areas: ... Dietary (Kitchen and Cafeteria) Days: Monday through Friday. Job Class: Housekeeping Aide. Hours: 5 pm - 1 am. 1. High Dust - Tuesday and Thursday. 2. Damp wipe horizontal surfaces - Monday, Wednesday and Friday. 3. Clean bathrooms (Check supplies Daily). 4. Empty and clean trash cans. 5. Dust mop or vacuum. 6. Wet mop. 7. Your Inspection. Daily:... 6. Wet mop floors (USE WET FLOOR SIGNS) - when needed. Men scrub them at 11 pm. Other: 1. Vacuum offices Monday and Thursday unless they need done more often. 2. Pull furniture and vacuum behind it once a week ... ."

"KITCHEN AND CAFETERIA." You can not start to clean the kitchen and cafeteria until after 7 pm. Be sure to lock the kitchen door and keep it locked at all times. Do the kitchen first, if you run short on time you can just spot mop the cafeteria. KITCHEN ... Clean the restroom, storage room and office, wiping off all flat surfaces in the offices. Use water from the bucket on the cart to mop these areas ... Roll up the rubber mats in the dish room and the pot and pan room. Using the large push broom sweep the kitchen, get under all furniture and move out whatever you can for easier access. Return to the janitor's closet and put 2 pumps of the tile cleaning into the bucket and add hot water to fill 3/4 of the bucket. Mop all areas and get under all furniture and fixtures. When finished, empty the bucket and remove the dirty mop ... You are responsible for having mops, scratchers, cleaners and bags for the next shift. Be sure that both doors are locked and all lights are out when you finish. ... ."

Punxsutawney Hospital, Dietary Department, Cleaning List, Week of ___. Initial below what you have cleaned. PM Dietary Aides, revealed, lists, "Pot Room, Clean Shelves, Straighten Pans, Clean Fronts of Sink and Legs ... Toaster Stand, Warmer Unit (once a month tear apart and clean inside) Microwave and Cabinet ...Trayline, Refrigerators and Ice Cream Freezer (clean the inside of one of the three each week) ... Check Bug Lights and Change Sticky Pads when necessary (approximately every two weeks) ... PM Cooks, Cooks Refrigerator and Freezer ... Floor Mixer, Front Sink and Work Station, Steamer, Steam Kettle, Griddle, stove and Pizza Oven ... Baaker's Rack, Metal Storage Rack, Table Across from Ovens ... Delime Trayline, Steam Table ... Clean Ovens, Clean Hoods and Vents, Clean pass thru, warmer, one per week and mark on calendar. AM Cooks: Clean shelving on left side of walk in cooler, straighten and sweep walk coller and freezer. Clean and organize under back prep table clean and organize spice racks. Delime steamers, pull vents and soak. AM Dietary Aides: Tear apart dishwasher arms and clean out, delime dishwasher, clean dishroom shelving. Soak coffee cups. Clean delivery carts inside and out and shine. Clean trayline, starter station, tray roller, tray holder, pellet and plate warmers ... PM Dietary Aide: Clean back table sinks and cabinet. condiment refridgerator, clean shelving, holding salad bar crocks and pans. Clean the pass thru fridge and freezer and shine, clean steam table/plate warmer/pizza table and shine, clean shields... ."

1. An interview with EMP1 revealed Dietary employees are to initial and date items that were cleaned. Housekeeping cleans the floor and under and behind the equipment. Upon a review of the Dietary cleaning lists it could not be determined what areas had been cleaned.

2. During a tour of the kitchen conducted October 11, 2016, at approximately 1:15 pm, the following was observed. Behind water pipes in the Dish Room a dust cobweb approximately 3 x 5 inches was noted along with unidentified debris. The wrap around the water pipes was cracked and the pipes were bare in two places. In the Production Area behind steam pipes and behind the steam kettle was old unidentified debris and dust cobwebs approximately 2 x 4 in size. On a ledge beside a trunion kettle was an unidentified yellowish substance piled up approximately 1-2 inches. Dirt and debris were noticed on shelves throughout the kitchen. Unknown old debris was noted under all counters and moveable shelving. Air supply vents above the Storage Room contained black dust. Unidentified black substance was observed in corners and along the base of walls.

3. An interview conducted on October 13, 2016, at approximately 11:30 AM with EMP1 confirmed the above findings.

4. An interview with EMP2, on October 12, 2016 at approximately 11:00 AM, revealed, there is no documented evidence of monitoring of cleaning in the kitchen by the Housekeeping Supervisors.