Infection Prevention and Hand Hygiene Failures During Water System Monitoring and Meal Service
Summary
The facility failed to develop, implement, and maintain a process for monitoring its water system for potential waterborne pathogens. The facility’s Infection Prevention and Control Program and Legionella Surveillance and Detection policies stated that control measures and testing protocols were in place to address hazards associated with the water system and that the facility was committed to the prevention, detection, and control of water-borne contaminants. However, the Maintenance Director stated the facility had last tested water for Legionella on 11/05/2025, did not have a flow diagram of the water system, had not assessed locations in the two-story building where water may be held or accumulated, and had not implemented control measures to mitigate potential waterborne pathogens. The QACN, who was the IP, stated she was unaware of any control measures as part of the Infection Control and Prevention Program, and the Administrator confirmed the facility did not have a flow diagram or control measures in place. The facility also failed to ensure hand hygiene was performed during meal service by nursing assistant students and dietary staff. During lunch service, two students sitting with a resident touched the resident’s bib cover, clothing, their own scrub clothing, their laps, and their hair before assisting the resident with a beverage; the Student Preceptor then intervened and provided ABHS before they continued assisting the resident. The Student Preceptor stated it was the students’ first day in the facility and confirmed they had potentially contaminated their hands by touching the resident, their clothing, and their hair prior to assisting with the beverage. During the same meal service, a dietary aide served plates of food without repeating hand hygiene between residents, touched the edges of plates including the food area with an ungloved hand, touched her mask, entered the kitchenette office area and touched the doorknob and items inside, and then returned to serving residents without repeating hand hygiene. In a separate observation, a dietary staff member repeatedly touched diet roster papers, adjusted their mask, and touched the face of residents’ plates while preparing lunch plates, without observed hand hygiene between those actions. The Certified Dietary Manager, DON, IP, and Administrator all stated staff were expected to use proper hand hygiene when touching different surfaces and while serving residents’ meals, and the dietary staff acknowledged not repeating hand hygiene after touching the mask, plates, and other surfaces.
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