The findings of the kitchen inspection, conducted 07/22/24, 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.

The findings of the revisit to the kitchen inspection of 07/22/24, conducted 10/07/24, 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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observation of the facility kitchen on 07/22/24, from 10:40 am through 12:45 pm, revealed the following deficient practices:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter, and grease was visible on or underneath the following:

* Ceiling above grill/stove;

* Wall behind prep area next to walk-in;

* Larger oven on the right side;

* Shelving holding steamer;

* Windowsill;

* Large can opener and housing;

* Open wood shelving under steam line;

* Reach-in deli cooler;

* Reach-in freezer;

* Fans and cages in walk-in cooler;

* Movable utility/baking racks;

* Large white tub holding drinks;

* Plastic bins holding fresh produce;

* Toaster; and

* Interior of microwave.

b. The following areas needed repair:

* Caulking behind handwashing sink;

* Windowsill with water damage to wood, with cracked and peeling paint;

* Missing tile in entry way to kitchen;

* Missing grout in dining room beverage area tile; and

* Damaged wood on piler near kitchen entry/exit.

c. Multiple food items/packages/containers found in walk-in cooler, reach-in deli cooler, reach-in freezer, and dry food storage that were open to potential contamination.

d. Multiple food items missing opened/prepared dates or use-by dates and/or were past the use-by date documented on the label.

e. Multiple kitchen staff were observed to handle ready-to-eat (RTE) food items with bare hands and were not wearing gloves as required.

f. Multiple single-service food storage devices and/or food equipment with food contact surfaces were observed stored open to potential contamination, as they were not covered or inverted as directed by rule.

g. Some food items on resident room trays were not covered and protected from potential contamination during meal delivery.

h. Multiple cutting boards were found heavily scored and stained and in need of replacement. Cupcake/muffin baking pans were observed with heavy amounts of baked-on food debris.

i. Dining area was observed to have pre-set silverware that was not protected from potential contamination as required.

In an interview on 07/22/24 at 12:30 pm, Staff 1 (Administrator) and Staff 2 (Dining Services Manager) were informed of concerns found. They acknowledged the findings.

1. All area identified in an including the ceiling above the  grill/stove has been added to the TELS maintenance system for bid to be repainted, and the open shelving under steam line is added to TELS system for doors to be added. All other areas found to be deficient in a are inprocess of being cleaned.

2. All areas identified in b are inprocess of being repaired or added to the TELS maintance system for our Maintenance Director to address.

All areas identified in subsections c,d,e,f,g and i, staff training will be provided to team members for the following topics:

Proper storage for dry food items

Proper storage for cold food items

Proper labeling of open/prepared dates or use-by dates

Proper handeling of ready to eat foods

Proper storage of food coverage or being inverted

proper room tray set up and delivery

proper protocol for preset silverware to prevent potential contamination

3. h New cutting boards, muffin pans, large white tubs and cutting board shaver were ordered on 7/23/2024.

4. To ensure this violation doesn't happen again, all areas in a,b,c,d,f and h will be monitored via cleaning schedules and areas e,g and i will be monitored via weekly/spot check

5. e Gloves and glove holder placed at service line.

6. The areas idendified in subsections a,b,c,d,f and h will be monitored per the frequency identified on the cleaning schedules and the areas identified in subsections e,g and i will be monitored weekly/spot checked.

7. i Silverware will be rolled so it is protected from protential contamination.

8. The Dining Services Director will be responsible to see that the corrections are completed/monitored by reviewing the cleaning schedules and kitchen sanitation inspection audit tool on a weekly basis.  

Submitted by Becky Johnson