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Hospital struggles with food scoresTue, 11/17/2009 - 4:58pm
By: Ben Nelms
One of county’s largest food service operations, Piedmont Fayette stuck in low 80s on health inspections, including a 78 in February 2009 Local restaurants generally pride themselves on prominently displayed health inspections with scores in the 90s to occasional 100s. But venture into the public dining room of Fayette County’s only hospital, and you will see month after month of scores in the low 80s — grades that would cause many restaurant patrons to cringe. Recent food service inspections at Piedmont Fayette Hospital have carried scores in the low 80s. While scoring in the mid to high 90s in previous years, the hospital has scored below 90 in four inspections so far this year. The scoring includes the kitchen area that serves up hospital food to hundreds of sick patients monthly. The two most recent scores were 81 and 82 out a possible score of 100, an unhappy report card, according to hospital Communications Director Ryan Duffy. “We are not satisfied with our recent (state) Food Service Inspection Report scores in the 80s and have corrected the findings of the assessment. We also continue to assess opportunities to improve our survey performance and scores,” Duffy said. “At Piedmont Fayette Hospital, patient and visitor safety and high quality care are our top priorities.” The hospital food service area got an 81 on its July 15 food service inspection. The hospital was cited on three scoring areas. Under the Protection from Contamination category relating to keeping food separated and protected the food service area was cited for nine points for “Raw eggs/egg products stored above ready to eat food in reach-in cooler near grill area (room service area).” Another violation in that category was for four points relating to food-contact surfaces cleaned and sanitized for “additional cleaning of can opener, slicer and handles on reach-in cooler.” A third violation carrying a three-point penalty under the Safe Food and Water, Food Identification category noted the need to “Properly label all bulk item containers.” The last violation, in the Prevention of Food Contamination category, carried a three-point penalty for “Storing wiping cloths in provided sanitizer bucket.” All the violations were rectified at the time of the inspection and the score received did not require a follow-up inspection, said county Lead Food Service Inspector Robert Kurbes. Duffy in comments Monday said the hospital is confident that it is maintaining a high quality food service operation. “The identified code infringements have not compromised the safety and quality of our patient room service meals nor the retail food service for our guests, staff, physicians and volunteers,” she said. “Our Fayette County Health Department inspectors have a tremendous responsibility to our community, and we appreciate their attention to detail as well as their partnership to educate our staff.” Kurbes said a more recent inspection occurred on Oct. 20. At that inspection the food service area scored an 82. Those violations related to other inspection categories for hand-washing and food temperatures, Kurbes said, and both were corrected at the time of the inspection. The hospital’s first inspection in 2009 came on Feb. 23 when the food service area received a score of 78. That score was followed by a score of 85 when the inspector returned two weeks later on March 5. Earlier inspections showed a score of 88 in November 2008, an 85 in July 2008, a 94 in April 2008, and 98 in January 2008 and a 99 in September 2007. Addressing food service inspections in general, Kurbes said Georgia is undergoing changes in the way inspections are handled. The codes in the 1990s totaled 78 pages while the new codes are up to 152 pages, he said. The new guidelines began being enforced in December 2007, Kurbes said, adding that inspectors saw the scores in some facilities decrease while others increased. “The change is in the way we inspect. The new codes (reflect) risk-based inspections. We’re not as concerned with bricks and mortar. We’re more concerned about where we are getting our food-born illnesses,” Kurbes explained, adding that the new codes emphasize variables such as temperature control and personal hygiene. Kurbes said the food service inspection grading methodology rates scores as “A,” “B,” “C” or “U.” Scores of 90-100 are given an “A” while scores of 80-89 receive a “B” and 70-79 gets a “C.” A score of “U” is for anything below 69. One of the new protocols currently being put in place statewide is the establishment of a Certified Food Service Manager at each food service location. Piedmont Fayette already has that person in place, Kurbes said. Kurbes said a score of A or B is acceptable by state standards. A score of C or U triggers enforcement actions that result in follow-up inspections. New state protocols addressing repeat violations in the same category or sub-category areas result in the establishment losing additional points. Meetings with management and staff will also occur by protocol and can lead to administrative or even legal action if the establishment persists in its violations. “Under the current grading system, if a facility gets and A or B and corrects the violation of food-born risk factors that score will stand and it will be inspected again at the next routine inspection, usually in three months,” Kurbes said. “If it scores a C or U the inspector comes back much sooner and does a complete re-inspection.” For more information on rules and regulations governing food service, food code revisions and other information visit the Food Service portion of the Georgia Dept. of Community Health website at http://health.state.ga.us/. login to post comments
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