The findings of the kitchen inspection, conducted 05/18/23, are documented in this report. The survey was conducted to determine 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, interview, and record review, it was determined the facility failed to ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:
Observations of the kitchen, food storage, prep, and service on 05/18/23 revealed:
Spills, splatters, and debris were noted:
* The sides, front, and interior of the range;
* Interior of drawers throughout the kitchen;
* The open shelving and shelving legs throughout the kitchen;
* The can opener blade and casing;
* Rack shelving throughout the kitchen;
* Rack shelving in the walk in refrigerator;
* Appliances including stand mixers, blenders, and food processor;
* Surfaces of food bins in dry storage;
* Dishwashing area equipment and flooring;
* Floor throughout the kitchen.
* Staff 2 (Sous Chef) explained the facility used auto dispense Quaternary solution for the sanitizer buckets. There was no documented evidence it was monitored to ensure the correct solution. The sanitizer bucket was tested and found to be at the required part per million.
* Food items in the walk in refrigerator not dated or labeled.
* Boxes of food were stored on the floor in the walk in freezer.
* Multiple packaged food items were not dated when opened.
* A dented can was noted in the dry storage.
* Styrofoam cup left in bulk bin of food.
* The back door of the kitchen was left propped open allowing for the entry of pests.
* Caregiving staff did not don aprons while serving food to residents.
The areas in need of cleaning, food storage guidelines, and infection control were reviewed with Staff 1 (Executive Director) and Staff 2 on 05/18/23. They acknowledged the findings.
Kitchen will receive weekly cleaning by kitchen staff, weekly cleaning will be logged and maintained, including but not limited to the following areas;
sides, front,and interior of range;
interior of drawers throughout the kitchen;
the can opener blade and casing;
rack shelving throughout the kitchen;
rack shelving in the walk in refrigerator;
appliances including standing mixers, blenders, and food processor;
Surfaces of food bins in dry storage;
dishwashing area equipment and flooring;
floor throughout kitchen. This log will be maintained and overseen by executive chef or designee.
Automatic cleaning solution will be logged and monitored for temperature and parts per million daily on temperature log sheet near dishwasher, overseen by executive chef or designee
Food items in walk in refrigerator will be dated and labeled, Kitchen staff will check daily, overseen by executive chef or designee
Based on observation, interview, and record review, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to:
Refer to C 240.
Boxes of food will be stored on shelving and not the floor of the walk in freezer. Kitchen staff will check daily, overseen by Executive Chef or designee
Packaged food items will be dated when opened. Kitchen staff will check daily, overseen by Executive Chef or designee
Any cans dented prior to or after receipt will be sent back or disposed of. This will be checked weekly by kitchen staff, overseen by executive chef or designee
no cups or spoons will be left in food bins. This will be checked daily, overseen by Executive Chef or designee
back door of kitchen will be secured with mesh netting when left open to prevent entry of pests, this will be checked anytime the door to the kitchen is propped open, overseen by executive chef or designee
caregiving staff will don aprons when serving food to residents. This will be checked by kitchen staff and overseen by Executive chef or designee at all meal times