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Tag No.: A0622
Based on policy and procedure review, manufacturer's directions review, observations during tours, and interviews with the staff, the hospital's dietary staff failed to carry out their duties in a competent manner to ensure temperatures were obtained in a safe and sanitary manner for 1 of 2 dietary observations.
The findings include:
Review of the policy titled "Sanitation Infection Control" revised date of 12/17, revealed "I. Purpose: To describe in part infection control guidelines used in Food and Nutrition Services Department. II. Policy: The Food and Nutrition Services Department must strive to eliminate food contamination and to prevent the transmission of disease producing organisms and bacterial toxins to any persons served by the Food and Nutrition Services Department...3. All thermometers are sanitized with alcohol pad before and after taking temperature of food items...."
Review of "Taylor Thermometer Probe Wipe" manufacturer's directions revealed "Tear open packet. Unfold. Wipe thermometer/probe. Discard after use."
Observation of Cook #1 on 12/08/2021 at 1130 revealed a thermometer probe was placed in the pot roast. Observation revealed the same thermometer probe was placed subsequently in the garden peas, chicken pastry, broccoli, mixed veggies, carrots, and corn, for a total of 7 food items in the first check. Observation revealed the thermometer probe was wiped with the same wipe between each food item. Observation revealed Cook #1 continued to check another five food items using the thermometer probe while continuing to use the same alcohol pad. Observation revealed the Cook #1 checked a total of twelve food items using two alcohol wipes.
Interview on 12/08/2021 at 1138 with Cook #1 revealed the pad should be changed after each food item. Interview revealed policy was not followed.
Interview on 12/08/2021 at 1140 with the Dietary Manager revealed a separate wipe should be used to prevent contamination. Interview revealed policy was not followed.
NC00178013
NC00179338
NC00181738