Wednesday, November 1, 2017

Fauquier Hospital Earns Leapfrog Hospital Safety Grade of A

The Leapfrog Group, a national nonprofit healthcare ratings organization, has released new Leapfrog Hospital Safety Grades. The Safety Grade assigns letter grades of A, B, C, D and F to hospitals nationwide based on their performance in preventing medical errors, infections and other harms. 
Fauquier Hospital was one of 832 awarded an “A” for its commitment to keeping patients safe and meeting the highest safety standards in the U.S.
CEO Chad Melton said, “It is very gratifying to receive this recognition after months of unwavering focus on patient safety. Thank you to the physicians, nurses and support staff who work so hard to protect our patients from harm. We will continue to improve by putting patient care quality first.” 
The Leapfrog Hospital Safety Grade uses 27 measures of publicly available hospital safety data to assign grades to more than 2,600 U.S. hospitals twice per year. 
Polly Roush, director of Quality, Regulatory and Accreditation and Infection Prevention, said that Fauquier Hospital received perfect marks for all measures that were compiled in 2017. 
Chief Nursing Officer Sharon Marti said that among the improvements that have been made this year, six new processes contributed to the A rating:
  • Made improvements to medical records to ensure safe medication prescribing by physicians. Enhanced the process for scanning medication barcodes; direct monitoring of the system has been improved. 
  • Physicians and the Pharmacy are partnering on antibiotic administration to ensure that each prescription is the most effective choice for the individual patient. 
  • Education on the importance of handwashing has included everyone in the organization – board members, nurses, physicians, technicians, as well as all support staff, nutrition services and housekeeping staff. 
  • Senior leaders and nurse supervisors are working more closely together to ensure nurse staffing is always at the appropriate level. 
  • Implemented strategies to quickly identify and mitigate any patient safety risks or hazards throughout the organization.

Friday, October 27, 2017

Recipes from Fauquier Health Chef Showdown

Chef Jeff Brennan
Chef David Martin

Two chefs competed on October 25 in a Chef Showdown at Fauquier Hospital's Bistro on the Hill.
An enthusiastic crowd cheered on the competitors as they each created a complete dish using pork tenderloin, apples, root vegetables and gingerbread-flavored marshmallows.

As promised, here are the recipes created by David Martin, executive chef of The Bistro and Jeff Brennan, head of Nutrition Services at The Bistro. The crowd sampled both dishes and voted for their favorite. (David eeked out a win, 33-23.)

David Martin's Pork Tenderloin and Fall Root Vegetables with Creamy Gingerbread Polenta

Pork Loin Ingredients

5 lds pork tenderloin, trimmed, diced into 1-inch cubes
Oil to saute pork (use your favorite type)
1 cup yellow onion, diced
½ cup sweet potato, peeled and diced
½ cup parsnips, peeled and diced
½ cup turnips, peeled and diced
½ cup carrots, peeled and diced
4 oz sherry wine
2 oz balsamic vinegar
1 TBLS honey
2 oz ketchup
1 oz  basil, chopped
½ oz thyme, chopped
½ oz rosemary, chopped
1 apple, cut into very small strips or grated

Pork Loin Instructions
  • Brown pork cubes in a hot pan with deep sides.
  • Add root vegetables and cook for 3 to 4 minutes.
  • When pork is cooked through, deglaze pan with sherry and allow alcohol to cook off.
  • Add remainder of ingredients and bring to boil, reduce to simmer and let cook until the root vegetables are cooked. (A fork should be able to pierce them.)

Polenta Ingredients

2 cups heavy cream
2 cups broth, chicken or vegetable
½ lb butter
4 oz parmesan Cheese
1 cup cornmeal

Polenta Instructions

  • Add heavy cream and stock to sauce pan. Bring to boil.
  • Slowly add the cornmeal, stirring to incorporate into the liquid.
  • Continue stirring until the polenta thickens.
  • Add butter, parmesan cheese and season with salt and black pepper. 
  • Add the gingerbread marshmallow at the end and stir it in.
  • Simmer the polenta for 10 to 15 minutes. Keep stirring to avoid burning. It should stick to the sides of the pot a little. This is OK and adds great flavor. It shouldn’t be runny but will fall off the spoon in a lump.
  • Place mound of polenta in middle of shallow bowl and top with pork and vegetables, making sure to get some of the delicious broth too.

Jeff Brennan's Chili/Cocoa Tenderloin with Vegetable Cakes

Chili/Cocoa Tenderloin Ingredients
1 ½ lbs of pork tenderloin
1 ½ TBLS of olive oil, fresh rosemary and crushed fresh garlic blend
½ tsp of dark chili powder
½ tsp of dark cocoa
¼ tsp of salt
¼ tsp of pepper

Chili/Cocoa Tenderloin Instructions 
  • Trim pork tenderloin to remove silver skin. Rub with oil, rosemary and garlic blend.
  • Lightly dust oiled tenderloin with the remaining four ingredients.
    Heat skillet with a small amount of oil so that you can get a solid sear on the tenderloin. 
  • Sear all four sides for at least four minutes on each side. Place in a baking pan and finish cooking pork until you get at least an internal temperature of 155 degrees. 
  • Remove from oven and let rest for at least five minutes. 
Vegetable Cakes Ingredients
3 cups of shredded root vegetables. (Turnip, parsnip, carrot, onion and sweet potato)
2 egg white
½ cup of flour
½ tsp of granulated garlic
½ tsp of onion powder
½ tsp of old bay seasoning

Vegetable Cakes Instructions
  • Shred vegetable and season with garlic, onion powder and old bay seasoning.
  • Beat egg whites until fluffy fold in seasoned veggies. 
  • Make small cakes and dip in flour and sautee in lightly oiled pan until golden brown. 

Gorgonzola Sauce Ingredients
2 TBLS of butter
2TBLS of flour
2 cups of vegetable stock
4-5 oz of crumbled gorgonzola

Gorgonzola Sauce Instructions

  • In sauce pan melt butter and add flour to make a roux. 
  • Once it is blended well, slowly add stock until you have a gravy-like consistency.   
  • Add cheese and let dissolve. Reducing heat so it doesn’t scorch. 

Gingerbread Apple and Walnuts Ingredients
2 large granny smith apples, ½ inch dice
¼ cup of chopped walnuts
1 TBLS of butter
1 cup of Gingerbread Marshmallows
¼ tsp of cinnamon.

Gingerbread Apple and Walnuts Instructions

  • Melt butter in saucepan add walnuts, toss for about a minute.
  • Add gingerbread marshmallows on low heat so they can melt. 
  • Add apples and cinnamon to coat with nut and marshmallow mixture. 
  • Heat through for about 3-4 minutes and serve.