The findings of the kitchen inspection, conducted 11/17/22, are documented in the 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.
There are no detail notes for this visit.
Based on observation and interview, it was determined the facility failed to ensure the kitchen was clean in accordance with the Food Sanitation Rules OAR 333-150-0000. Findings include, but are not limited to:
On 11/17/22 at 11:15 am, the kitchen was observed to need cleaning in the following areas:
* The freezer had food items on the floor and food debris;
* The dry storage area had two cardboard boxes containing bread products sitting directly on the floor;
* The floor under the three compartment sinks in the dish washing area had a build up of debris, the wall under the the sink with the water sprayer had drips and black matter, the drain in the same area had black matter and the wall above the same sink had black matter;
* The vents above the stove/grill had grease/dust build up;
* The oven doors had grease build up and the back of the stove/grill had grease build up.
Three garbage cans did not have lids on them when not in active use, one by the back outside door, one next to the plate warmer near the steam table and one next to the handwashing sink.
The areas in need of cleaning were discussed with Staff 1 (Executive Director) and Staff 2 (Kitchen Manager on 11/17/22. The findings were acknowledged.
What actions will be taken to correct the rule violation?
For example 1:
Food items on the floor in the freezer: All food items have been cleaned and removed from the floor.
Example 2:
Two boxes of bread were sitting on the floor in the dry storage. Boxes have been put on crates to keep off the floor.
Example 3:
Floor under the 3 comp. sink had build up debri, wall under sprayer sink, drain in the same area and the wall above the same sink had black matter: The dish pit area has been deep cleaned. There will be a protectant applied to the FRP to be a more cleanable surface as well as the tile under the sink and drain.
Example 4:
Vents above the stove/grill had grease/dust build up: The vents have been cleaned and dusted.
Example 5:
The oven doors and back of the stove/grill had grease build up: This will be deep cleaned and maintained on a weekly cleaning schedule.
Example 6:
Three garbage cans did not have lids on them when not in active use: one by the back door, one next to plate warmer and one next to the hand washing sink: Lids have been placed on these garbage cans and staff have been trained for proper use and need to covered at all times when not in active use.
How will the system be corrected so this violation will not happen again?
All of the listed examples are on the daily/weekly and monthly task sheets. Training will be conducted with all dining staff to reiterate the examples listed.
The dish pit area will have a coat of material put on it that will allow it to be a more cleanable surface. The tile under the sink will be replaced.
How often will the area needing correction be evaluated and who has been assigned to evaluate the efforts?
The DSM will check the task sheets and ensure all tasks have been completed on a daily basis. The lead cook on shift will check the task sheets on the DSMs days off. The Executive Director will follow up with the DSM and any findings and areas needing correction on a weekly basis during their one on one meeting. The ED will also do daily/weekly and monthly spot audits for all areas in the kitchen.
Who on your staff will be responsible to ensure that all the corrections are completed and monitored?
The DSM is responsible for the daily task sheet reviews and ensuring the cooks are also checking them on the DSM's days off. The Executive Director is responsible for the weekly reviews with the DSM and spot audits on a daily/weekly and monthly basis. The Executive Director is responsible for the overall operations in the kitchen.