AHS - IC - ROUTINE INFECTION CONTROL AND FOOD SAFETY AUDIT 2020

• Conducted on

  Date

• Prepared by

• Location

  Select

• Manager

• Policy: This audit is conducted by Nutrition Services Dietitian & Director Food & Nutrition or RD Manager at least once monthly and by the Infection Control Officer quarterly. All items marked "no" will have corrective actions developed and be followed up by NSD/DFNS or RD Manager. Copy provided to Hospital Administrator and RDO.

Director of Food Service/RD Responsibilities/Staff Development

• If the Director is not RD, Nutrition Services Dietitian collaborates on staff training/monitoring

  Yes

  No

  N/A

  Not Observed

• There is an annual Inservice plan, documented attendance including makeups and quiz scores

  Yes

  No

  N/A

  Not Observed

• Annual TB tests are in personnel files

  Yes

  No

  N/A

  Not Observed

• Nutrition Services RD reports concerns, recommendations to administration

  Yes

  No

  N/A

  Not Observed

• There is monintoring of test trays, sanitation, and nutrition risk areas

  Yes

  No

  N/A

  Not Observed

• Person in Charge (PIC) has current Serv Safe

• Reportable diseases and symptoms are signed off by staff and sign is posted

  Yes

  No

  N/A

  Not Observed

• Managers know what to do when associate reports a reportable symptom/disease see F004

  Yes

  No

  N/A

  Not Observed

• P&P and Diet Manual is current, signed by RD, Medical Dir, P&T Committee

  Yes

  No

  N/A

  Not Observed

• Comments/Additional Notes:

Dishwashing / Sanitizing / Equipment

• Hair Covering Sign posted at entrance; hairnets available and being worn by staff

  Yes

  No

  N/A

  Not Observed

• Handwashing: staff handling food/washing dishware are observed to wash hands correctly

  Yes

  No

  N/A

  Not Observed

• Handwashing Sinks: check all sinks for availability of soap, paper towels, hot water (100+F)

  Yes

  No

  N/A

  Not Observed

• Staff taught to sanitize, calibrate and use thermometers appropriately

  Yes

  No

  N/A

  Not Observed

• Glove Usage: staff using/changing gloves correctly when soiled (handwashing in between)

  Yes

  No

  N/A

  Not Observed

• Infection Control Checks (ie hand check, no obvious sick staff) recorded daily in Pat Serv/Retail

  Yes

  No

  N/A

  Not Observed

• Cutting boards: clean, free of deep grooves and mold; only using white

  red

  green

• Equipment is cleaned and sanitized according to MFR instructions; instructions posted at equipment

  Yes

  No

  N/A

  Not Observed

• Kitchen is clean; no grease build up in hoods and fans

  Yes

  No

  N/A

  Not Observed

• There is an equipment manintenance monitoring program

  Yes

  No

  N/A

  Not Observed

• Juice, soda, nozzles washed and sanitized regularly according to MFR and documented

  Yes

  No

  N/A

  Not Observed

• Garbage dumpster(s) clean and covered

  Yes

  No

  N/A

  Not Observed

• Pest Control program in place; no evidence of pests or plan in place if issues

  Yes

  No

  N/A

  Not Observed

• Wet mops allowed to air dry in between uses

  Yes

  No

  N/A

  Not Observed

• Food Prep Sink(s): are clearly labeled. Standard = 120F; Note temperature:

• Employees can communicate how sink in cleaned and sanitzed

  Yes

  No

  N/A

  Not Observed

• Ice Machines: check for current cleaning log. Does it reference MFR cleaning procedures?

  Yes

  No

  N/A

  Not Observed

• Check machines are clean with no signs of mold or lime buildup; scoop containers clean

  Yes

  No

  N/A

  Not Observed

• Scoop must be stored in clean container outside bin

  Yes

  No

  N/A

  Not Observed

• Dishroom: there a clear separation of clean and dirty

  Yes

  No

  N/A

  Not Observed

• Dishes coming off the dishmachine are allowed to air dry; no towels used for drying

  Yes

  No

  N/A

  Not Observed

• Record dish machine wash temp, final rinse temp STD = 150 and 180 HIGH TEMP

  Yes

  No

  N/A

  Not Observed

• There is 2nd checking system for Plate Level Temp 160F done once/day

  Yes

  No

  N/A

  Not Observed

• Staff can communicate procedure when temp standards not met

  Yes

  No

  N/A

  Not Observed

• Pot Wash Sink: check temperature and sanitizer meet standards and logged once/meal

  Yes

  No

  N/A

  Not Observed

• STD= wash sink 110120F, rinse sink 110120F, quat sink 75F or higher; 150400ppm

  Yes

  No

  N/A

  Not Observed

• Staff can communicate procedure when temp and sanitizer standards not met

  Yes

  No

  N/A

  Not Observed

• Staff uses 3rd sanitize sink correctly immersed in quat for 1 minute clock available

  Yes

  No

  N/A

  Not Observed

• Red Buckets: concentration of Quat 146 (std = 150400ppm); monitored throughout day

  Yes

  No

  N/A

  Not Observed

• Wiping cloths are kept in red buckets

  Yes

  No

  N/A

  Not Observed

• Victory Wash concentration is checked daily and recorded including actions for deviant findings

  Yes

  No

  N/A

  Not Observed

• Do strips meet standard of 3080ppm? Are they expired? Staff can communicate process

  Yes

  No

  N/A

  Not Observed

• Chemicals stored only in areas away from food and marked "chemicals"? MSDS book available

  Yes

  No

  N/A

  Not Observed

• Comments / Additional Notes:

Food Purchase / Storage / Food Safety

• HACCP receiving log is in use and meets standards; food rejected when temp stds not met

  Yes

  No

  N/A

  Not Observed

• Disaster menu/plan posted at trayline, available in Nsg dept; location of water posted

  Yes

  No

  N/A

  Not Observed

• Visitor Food Policy, patient right of choice, food handled safely by nsg and education provided

  Yes

  No

  N/A

  Not Observed

• Storage 12" off floor, 18" from sprinkler heads

  Yes

  No

  N/A

  Not Observed

• No wall, ceiling penetrations (holes)

  Yes

  No

  N/A

  Not Observed

• Refrigerator/freezer temperature logs: are actions taken on deviant temperatures?

  Yes

  No

  N/A

  Not Observed

• Clean gaskets, no tares, clean fans, no ice buildup, separate internal thermometer

  Yes

  No

  N/A

  Not Observed

• Refrigerators: all foods 41F or below, FIFO, all items cover/label/dated, nothing expired

  Yes

  No

  N/A

  Not Observed

• Mold: manually inspect for any signs/discoloration on insulation, walls, ceiling, all coolers, floor sinks

  Yes

  No

  N/A

  Not Observed

• Shelves marked for raw chicken, eggs, beef, etc

  Yes

  No

  N/A

  Not Observed

• Thawing meats stored separate from cooked? Staff can communicate 3 proper thawing methods

  Yes

  No

  N/A

  Not Observed

• Freezers: no ice accumulation, 0F or solidly frozen, FIFO, all items covered/labeled/dated

  Yes

  No

  N/A

  Not Observed

• Ingredient bins cleaned/sanitized; labeled; scoop outside; open bags of ingredients not in bins

  Yes

  No

  N/A

  Not Observed

• Ask 3+ nonproduction employees the following 5 questions:

• 1-What do you do in case of a fire? Can verbalize RACE, phone #. Sign should be posted

  Yes

  No

  N/A

  Not Observed

• 2-What is the correct temp for hot holding? 140F or higher

  Yes

  No

  N/A

  Not Observed

• 3-What is the correct temps for cold holding? 41F or below

  Yes

  No

  N/A

  Not Observed

• 4-What is procedure if you find needle on patient tray? If you are struck with sharp object?

  Yes

  No

  N/A

  Not Observed

• 5-What is the procedure if you are stuck with a sharp object?

  Yes

  No

  N/A

  Not Observed

• Ask 3+ production employees the following 10 questions:

• 1-Do you have recipes to follow? Where are they located?

  Yes

  No

  N/A

  Not Observed

• 2-What do you do in case of a fire? Need to communicate RACE, knows phone # to call

  Yes

  No

  N/A

  Not Observed

• 3-What would you do: grease fire on the grill? Knows location of Hood system pull, K extinguisher

  Yes

  No

  N/A

  Not Observed

• 4-What is the correct internal cooking temp for chicken? 165

  Yes

  No

  N/A

  Not Observed

• 5-What is the correct internal cooking temp for hamburger? 158

  Yes

  No

  N/A

  Not Observed

• 6-What is the correct internal cooking temp for eggs? 145

  Yes

  No

  N/A

  Not Observed

• 7-What is the shelf life of cooked food placed in refrigerator after cooking today?

• 8-Can name foods for Cooling Log: proteins, rice, beans, mayo salads cooked/cooled for later use

  Yes

  No

  N/A

  Not Observed

• 9-How do you complete the Cooling Log? All steps must be referenced

  Yes

  No

  N/A

  Not Observed

• 10-What temperature do you reheat food? How many times can food be reheated?

  Yes

  No

  N/A

  Not Observed

• Hood and Fire Suppression System have tags; serviced within last 6 months

  Yes

  No

  N/A

  Not Observed

• Trashcans are free of debris on outside. Optimal to have lids

  Yes

  No

  N/A

  Not Observed

• Trashcans should have foot pedal at hand sink and be at least 23 inches from food prep

  Yes

  No

  N/A

  Not Observed

• Can Openers: check blade is not worn. Base cleanarm sanitized at least 1x/day

  Yes

  No

  N/A

  Not Observed

• Floors: free of major debris and grease? Wet floors have signs? Coving/baseboards clean?

  Yes

  No

  N/A

  Not Observed

• Street clothes are kept in area away from kitchen

• No dented cans found in storage. Dented cans are in clearly marked area

• Foods are all dated using Morrison orange labels including date and time

  Date

• Shelf Life Charts posted

  Yes

  No

  N/A

  Not Observed

• Retail: check temperatures of at least 4 items on salad bar (standard 41°F or below)

  Yes

  No

  N/A

  Not Observed
Record temp of breakfast liquid eggs F (std 41°F). Are they held on ice?

• Check Hot and Cold Temps meet standards in all stations

  Yes

  No

  N/A

  Not Observed

• Staff can communicate proper internal temp of hamburger (std 158°F)

  Yes

  No

  N/A

  Not Observed

• Check cleanliness of entire areas and note problems

  Yes

  No

  N/A

  Not Observed

• Remove the soda nozzles and check for debris/mold. Ask for cleaning checklist for this

  Yes

  No

  N/A

  Not Observed

• CO2 tanks are secured to wall

  Yes

  No

  N/A

  Not Observed

• Drawers throughout are sanitary, clean, no personal items

  Yes

  No

  N/A

  Not Observed

• All kitchen food prep items are in good condition and clean(ie china caps, saute pans)

  Yes

  No

  N/A

  Not Observed

• Comments / Additional Notes: