The findings of the kitchen inspection conducted on 9/20/2022, are documented in the this report. The survey was conducted to determine compliance with the OARs 411-054-0030 for Residential Care and Assisted Living Facilities fro Resident Services - Meals and Oregon Health Service Food Sanitation Rules OARs 333-150-0000.
The findings of the first revisit to the kitchen inspection survey of 09/20/22, conducted 11/16/22 are documented in this report. It was determined the facility was in substantial compliance with the OARs 411-054-0030 for Residential Care and Assisted Living Facilities for Resident Services - Meals and Oregon Health Service Food Sanitation Rules OARs 333-150-0000.
Based on observation and interview, it was determined the facility failed to ensure food preparation and service, storage, and dish machine temperatures were in accordance with the Food Sanitation Rules OAR 333-150-0000. Findings include, but are not limited to:
On 9/20/2022, between 10:35 am to 12:10 pm, the following areas of concerns were observed in the kitchen:
*The powdered sugar container had a paper cup in it and a container of brown rice was open without anything covering it.
* Five containers of cold cereal were stored with paper cups in them. In the same area a container of brown sugar had a scoop in it and was uncovered, a container of raisins was also uncovered. The area was a high traffic area for kitchen staff.
* At 10:45 am and 12:00 noon, the reach in refrigerator within the kitchen, which had access to the dining room staff had a temperature of 52.5 degrees F and 56.5 degrees F respectively. During observations the refrigerator indicated it was in a defrost cycle. Kitchen staff had documented the "closing check" temperatures on the temperature log 9/19, 9/18 and 9/17/2022 as 64 degrees F, 61 degrees F and 62.5 degrees F. Morning temperatures were less than 41 degrees F. Staff 1 (Executive Director), Staff 2 (Dining Room Supervisor) and Staff 3 (Kitchen Supervisor) were advised of findings and will address with maintenance staff immediately. Staff 2 indicated the rolling carts in the refrigerator were moved into the walk in refrigerator every night.
* Pork loin was observed in a container of cold water, the faucet was not running cold water at the time of the observation. Staff 3 stated the water had been running previously.
* Breakfast food items were observed in the steam table during the inspection, per Staff 3 breakfast was served from 8:00 am to 12:00 noon daily. Sausage patties were observed on the counter in a steam pan, food prep staff stated patties and the food in steam table would be disposed of and not served again. Diced chicken in a container being prepped for a lunch salad was not being held in an ice bath to keep chilled.
* The dishwashing machine had a data plate indicating both high and low temperatures for its usage. Observed temperatures included wash at 147 degrees F and rinse at 168 degrees F. Staff 1, 2 and 3 were advised of the situation.
* Dishwashing staff was observed to handle clean dishes without handwashing or rinsing after handling soiled dishes.
*Walls by and above the three compartment sink in the dishwashing room had food drips/splatter.
* A fan operating above the clean dish area had significant accumulation of dust. The top shelf of a rack in the dish room had significant accumulation of dust.
* The floor under the stove and range top had buildup of black matter/grease.
The above areas of concern were discussed with Staff 1, Staff 2 and Staff 3. The findings were acknowledged.
1. What actions have been taken to correct the violation:
a. All paper cups have been removed from storage containers.
b. All containers now have secure fitted lids
c. Bulk cereals will be discontinued and replaced with single service items.
d. Commercial Refrigeration came and repaired the reach in fridge and new temp logs show that the fridge is keepimg temps. The fan motor was repaired/replaced.
e. All meat that is being thawed in the sink will have running water on it.
f. All food being held on the line will be held using time and temperature method (i.e. sausage would be temped as required and diced chicked would be held in an ice bath).
g. The dish machine is hooked up and working as a chemcial sanitizing machine via Ecolab.
h. All staff will handle clean dishes utilizing appropriate hand sanitizing techniques.
i. Walls have been cleaned above the 3 compartment sink.
j. Fan has been cleaned.
k. The floor has been cleaned under the stove and range and a professional cleaner has been hired to clean the floors and walls on back line.
2. How will system be corrected so that violation does not occur again?
a. All staff will be educated on safe food handling/cross contamination.
b. Dish washers have been educated on proper hand washing/sanitizing while handling clean dishes.
c. We have insured we have the correct lids for the correct containers for appropriate storage of food.
d. All staff have been educated on the cleaning schedule and requirements.
e. Reach in refrigerator is monitored daily, if there is a discrepancy with the temps Maintenance is notified.
3. How often will the areas needing correction be monitored?
a. Administrator, Culinary Director or designee with complete a weekly audit of the kitchen to inspect for safe food handling, appropriate hand washing and cleanliness of the kitchen. A daily temp log is kept on the fridges/freezers.
There are no detail notes for this visit.
Based on observation and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Finding include, but are not limited to:
Refer to C240.
4. Who will be responsible to insure the corrections are completed/monitored?
a. The Administrator, Culinary Director or designee will complete training and audits to insure compliance with plan of correction.
Z 142
1. What actions have been taken to correct the violation:
a. All paper cups have been removed from storage containers.
b. All containers now have secure fitted lids
c. Bulk cereals will be discontinued and replaced with single service items.
d. Commercial Refrigeration came and repaired the reach in fridge and new temp logs show that the fridge is keepimg temps. The fan motor was repaired/replaced.
e. All meat that is being thawed in the sink will have running water on it.
f. All food being held on the line will be held using time and temperature method (i.e. sausage would be temped as required and diced chicked would be held in an ice bath).
g. The dish machine is hooked up and working as a chemcial sanitizing machine via Ecolab.
h. All staff will handle clean dishes utilizing appropriate hand sanitizing techniques.
i. Walls have been cleaned above the 3 compartment sink.
j. Fan has been cleaned.
k. The floor has been cleaned under the stove and range and a professional cleaner has been hired to clean the floors and walls on back line.
2. How will system be corrected so that violation does not occur again?
a. All staff will be educated on safe food handling/cross contamination.
b. Dish washers have been educated on proper hand washing/sanitizing while handling clean dishes.
c. We have insured we have the correct lids for the correct containers for appropriate storage of food.
d. All staff have been educated on the cleaning schedule and requirements.
e. Reach in refrigerator is monitored daily, if there is a discrepancy with the temps Maintenance is notified.
3. How often will the areas needing correction be monitored?
a. Administrator, Culinary Director or designee with complete a weekly audit of the kitchen to inspect for safe food handling, appropriate hand washing and cleanliness of the kitchen. A daily temp log is kept on the fridges/freezers.
4. Who will be responsible to insure the corrections are completed/monitored?
a. The Administrator, Culinary Director or designee will complete training and audits to insure compliance with plan of correction.
There are no detail notes for this visit.