Sanitation Inspection

Overview

This inspection observed all stages of the flow of food, from vendor delivery to storage to

preparation through service. The different categories of the inspection were employee dress and

hygiene, food storage, refrigerator, freezer and milk coolers, large equipment, food handling,

utensils and equipment, hot holding, cleaning and sanitizing, garbage and pest control. The

inspection found three noncritical and three critical infractions. The noncritical infractions

include inappropriate watch wearing while preparing and serving food, lack of 100 degree water

for handwashing, and sticky waste receptacles. The critical infractions include failing to wash

hands after touching face, mask, and cell phone or after eating food, eating food in areas where

possible contamination can occur, and a sticky to the touch unattended preparation workspace.

Risk analysis

The likely primary source of contamination to the flow of food is poor hand hygiene by

employees, as some employees were found to not consistently wash their hands immediately

after touching their mask or face, touching their phones (also failing to change gloves after

touching their phones) or after eating food with their hands. Pathogenic bacteria or other

infectious agents can be transferred from contaminated surfaces including face masks and cell

phones to previously washed or gloved hands and then transferred to food during preparation or

service.

Another major possible source of contamination would be the inappropriate consumption

of food and drink in the food preparation or service areas. This can result in both physical and

microbial contamination, and transfer of food allergens would also be possible. While sticky
worktops could lead to contamination, the countertop could still be wiped down before being

used, reducing possible contamination. This makes it unlikely to be the primary source of

contamination.

The non-critical infractions are less likely to result in contamination. Regarding hand

washing temperature, cold water can be as effective as warm water for handwashing if other

hand washing procedures are manainted, so this is not likely to be a major source of

contamination, provided that proper hand washing technique is utilized. Another possible source

of contamination is the watch being worn during preparation and service of food items. Potential

contamination could come from contaminated surfaces coming in contact with food (directly or

via hands) or particles falling into the food. Finally, sticky trash receptacles may attract pests.

Contamination could occur due to the presence of pests. At present, there are no pests in the

facility, though continued food residue left in places like the waste receptacles could result in

their presence.

These potential sources of contamination, both critical and non-critical, place the patients,

associates, and customers at risk of foodborne illness or allergic reaction. Sticky surfaces or

waste receptacles may attract pests, which are also potentially hazardous for patients, associates,

and customers. It is essential that these infractions are addressed for the health and well-being of

the hospital community.

Recommendations

In order to address the critical and non-critical infractions, the following

recommendations have been made:

● Emphasize proper hand washing technique and remind the team of times when hand

washing is essential, such as after touching their cell phone, face, or mask, and after

eating. Ask any employee to wash their hands or change their gloves if an incident is

witnessed.

● Reiterate and enforce rules of eating only in designated areas, so as not to accidentally

contaminate the food.

● Remind employees of risks associated with watch (and other jewelry) wearing when in

contact with food and ask that they remove it when preparing and serving food.

● Adjust temperature of water at hand sinks to allow temperature to reach at least 100

degrees for handwashing.

● Remind team to wipe down handles and exterior of trash receptacles when changing the

trash bags during their shift as well as wipe down surfaces after use.