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HIGHLANDS ARH REGIONAL MEDICAL CENTER
MAINTENANCE OF PHYSICAL PLANT
Tag No.: A0701
Based on observation and interview it was determined the facility failed to ensure the overall hospital environment was maintained in a manner that the safety and well-being of patients was assured. During the initial tour on 11/19/12 at 10:30 AM, observation of the facility dish room revealed a large puddle of standing water over the floor drain.
The findings include:
An interview with the Food Service Director (FSD) on 11/19/12 at 2:30 PM, revealed there was no policy related to repair and maintenance of the drains.
Observations during the initial tour on 11/19/12 at 10:30 AM, revealed the food cart used to transport patient meals to patient rooms was sitting in a large puddle of standing water in the dish room.
An interview with the Registered Dietitian (RD) on 11/20/12 at 2:30 PM, revealed she had observed dietary staff push the carts through the standing water and walk through the water as well. The RD further stated staff was required to use a squeegee to push the water over to the other floor drain to remove it from the floor and she believed it was an unsanitary practice.
Interview with the FSD on 11/19/12 at 2:30 PM, revealed the drain had been partially blocked and water had been backing up for several weeks. According to the FSD, he had notified the Maintenance Department verbally approximately three weeks ago but had not sent a written request for maintenance. The FSD further stated it had been a problem for quite some time.
An interview with the Maintenance Supervisor (MS) on 11/20/12 at 3:00 PM, revealed he had received the first notification concerning the slow/stopped drain on 11/19/12.
An interview with the Dietary Manager (DM) on 11/19/12 at 3:00 PM, revealed the drain had been a problem for a while, but he had not notified the Maintenance Department.
An interview with the Chief Operating Officer (COO) of the facility on 11/20/12 at 3:00 PM, revealed he was aware of an intermittent problem with the drain being clogged, but he thought it was due to the staff using too many sinks in the kitchen.