Information
Facility
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Environment of Care Rounds
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Conducted on
Prepared by
This document e-mailed to;
Infection Control Physical Inspection
Hand hygiene
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Sinks and appropriate hand washing products are available
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Staff perform appropriate handwashing
Personal protective equipment
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PPE is readily available (check 2 PPE boxes)
Eating/ Drinking
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Area has a designated place for eating /drinking away from work area or any area where blood or body fluids are located
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No food or drinks on desks, computers or housekeeping carts
Sharps Containers
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Sharps are disposed of in puncture-resistant, leakproof, biohazard-labeled ( or red ) containers
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Containers are secured, not overfilled or obstructed (check 2 boxes)
Refrigerated supplies
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No combined food/ medication / patient specimens in refrigerators
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Temperature is monitored and recorded daily, actions are documented if out of range
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Food brought in from outside the facility must be labeled and dated
Clean/Dirty separation
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Designated clean storage separate from dirty
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Supplies are stored off floor
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Supply area is free of dust, dirt, etc.
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Card board boxes are not stored on floor
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Clean linen cart is covered
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Paper towels and toilet paper are not located in soiled utility room
Cleaning/ Disinfection
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Correct process for cleaning equipment ( ask staff)
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Correct contact time for disinfectant used (ask staff)
Isolation Precautions
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Isolation precautions are being followed as appropriate
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Sign on door
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PPE cart/ cabinet contains appropriate supplies
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Patient chart labeled
Waste disposal
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Biohazard waste is red bagged
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Biohazardous waste is segregated appropriately as evidenced by contents of waste receptacles
Patient Supplies
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Monitoring of expired supplies (check 5 items for expiration)
Injection Safety
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Are SDVs/ MDVs used appropriately?
HAI Measures
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Staff know HAI rates for their unit
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Staff know appropriate measures to use for HAI reduction
