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Survey Updates

An advantage of partnering with Crandall for our consulting, systems and menu services is our availability to assist your building during state and survey inspections.

These inspections are a necessary part of life for a Dietary department. They are the compliance 'check-ups' each state does to assure health and dietary requirements are being met and adhered to.

Here are examples of Citations a building might receive and the Crandall Correction: 

Citation:  A county medical director wrote a letter of concern to a facility regarding a resident who was admitted to the hospital with dehydration and renal failure.  The clinical concern was that the fluid needs were calculated on the adjusted weight for obesity x 30 ml.   Concern was expressed that it wasn’t enough fluid and caused dehydration in the resident.

Correction:  As specified in the Crandall Clinical Charting Handbook (10 Kg x 100 ml) + (10 Kg x 50 ml) + (resident’s weight in Kg minus 20 Kg x 15 ml) = hydration needs for obesity.  Hydration is such a litigation and survey focus.  Be careful in your calculations.  In this case, we proved we had offered the resident more than enough fluid.
               

Citation:  A physician had ordered 8 oz of additional fluid every meal to aid in hydration.  The surveyor measured the fluid in the glass and it was only 7.5 oz. because it was an 8 oz glass.

Correction:  Use 9 oz glass.  The Hydration Policy in Crandall’s Policies and Procedures Manual recommends the following fluid pattern:
               

Breakfast

Lunch Dinner Bedtime  
8 oz water 8 oz water 8 oz water 4-6 oz juice  
8 oz milk 8 oz C/T 8 oz milk ----  
4-6 oz juice ---- 8 oz C/T ----  
8 oz C/T ---- ---- ----  
(900 ml) + (480 ml)  + (720 ml) + (180 ml) = 2280 ml Total
Source:  UNDERSTANDING NUTRITION.  Whitney & Rolfes Sixth Edition

Make sure you give 8 oz of water at every meal to every resident. 

Citation:  The person assigned to dishwashing did not change his/her apron when going from dirty dishes to clean dishes and only dipped hands in sanitizing dip/solution.

Correction:  Where possible, have two people in the dish room, one on the dirty side and one on the clean side.  If one person is doing the dishes, hands must be thoroughly washed in a hand-washing sink after handling dirty dishes and before handling clean dishes.  In addition, dirty aprons must be changed before handling clean dishes.  Just dipping in sanitizing solution won’t work.

Citation:  The cook, when asked how to calibrate a thermometer, did not know how.  The food temperatures had not been recorded and the test tray temperature failed.

Correction:  First, in-service all staff on how to calibrate thermometers using Crandall's Inservice Manual.  Secondly, record temperatures prior to service and thirty minutes into meal service.  Finally, do a test tray weekly to assure you are serving food at an acceptable palatable temperature.  Palatable is usually considered > 120
°F for hot food and < 50°F for cold food.  There is no regulation for bedside temps, just palatability.  Do your test trays!
 

 

 

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