The findings of the kitchen inspection, conducted 12/6/22, 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 12/6/22, conducted 2/16/23, 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, record review 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 main kitchen on 12/6/22 at 11:30 am revealed the following:

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:

* Walls throughout kitchen,

* Walk-in in refrigerator and freezer floor in corners edges and thresholds;

* Interior and exterior of cabinets and open shelves;

* Outside of ice machine;

* Walls above/adjacent to stove/grill;

* Exterior of microwave;

* Grill flat top, grease trap and area behind the grill;

* Can storage rack and wheels of racks;

* Dry goods bulk storage container tops;

* Baking rack in prep area;

* Industrial mixer, hand mixer, blender,  

* Prep counter/coffee and drink area;

* Juice machine;

* Racks storing clean dishes; and

* Inside of stand up refrigerator.

b. The following areas were found in need of maintenance or repair:

* A Prep area sink and the sink in the dish pit area were observed to have active leaks and significant amount of standing water build up in containers underneath. Facility maintenance was made aware of the service needs and was not addressed.

* Area of kitchen tile flooring was found with cracked and loose tiles with grout missing. This area of flooring was noted to feel uneven and potentially sub floor warped causing damage and unevenness to the tiles.

* Caulking in dish pit area had black matter throughout and had areas that were cracked or missing;

* Entry door jambs and walls were scraped, gouged and had peeling paint.

* Coffee/drink prep area with heavy staining of counter top.

* Ice machine with calcium/mineral build up on inside walls and in need of descaling.

* Vents in prep area, fans in walk-in refrigerator and freezer with build up of dust.

c. Multiple items were found on the walk in refrigerator and freezer floor.

d. Large bowl of fruit salad, bag of grapes, container of margarine spread, container of halved squash, large bowl of batter with hand whisk in bowl, box of frozen patties, and pan of roasted whole chicken were found stored in walk in fridge or freezer not covered and open to potential contamination.

e. Pasteurized whole shell eggs were stored on the top shelf above vegetables and other ready to eat (RTE) food items.

f. The walk-in refrigerator and the stand alone refrigerator were found to have multiple items that were not dated when opened or when prepared. Dry good storage was noted to have multiple items that were not dated when opened. Items were noted in dry storage that were not securely closed to prevent possible contamination.

g. Walk-in refrigerator was crowded not allowing for adequate air flow, items were disorganized and stacked with items observed tipped over and open with containers noted to have drips and spills on them.

h. Kitchen staff  was observed during meal service to be routinely touching ready to eat food items (rolls) with gloved hand that had touched potentially contaminated items (pen/marker used to mark delivery containers, scoops, knife handle, etc).

i. Hood over stove and grill noted to have visible wear with coating of vents worn/exposed not making for a smooth and cleanable surface. A baking pan was also observed to be worn with visible rust type substance. Dietary services manager disposed of the baking pan and acknowledged the hood vents were very worn and old.

j. Cutting boards noted to be heavily scored and stained.

k. Kitchen did not have and was not using small diameter probe thermometer for checking the temperature of thin food items.

l. Two small trash cans off tray line/steam table being used and did not have lids.

Staff 2 (Director of Dining Services) was with surveyor during inspection and acknowledged the above findings.

At approximately 1:30 pm, identified areas were reviewed with Staff 1 (Executive Director) and she acknowledged the findings.

C 240

A. The facility will organize a deep cleaning session to completely deep clean the entire kitchen.

1. The Executive Chef will create a daily task sheet to ensure ongoing cleaning of the entire kitchen.

***Executive Chef will audit task sheets to ensure completion.

2. The Executive Chef will create a cleaning schedule.

B. The Environmental Service Director will service the following areas:

1. Prep sink and sink in dish pit will have leaks fixed.

2. Area of kitchen tile flooring was found with cracked and loose tiles with grout missing.  Materials have been ordered and ESD will fix the flooring.  

3. Caulking in dish pit area will be fixed.

4. The Environmental Service Director will fix and doors and damaged walls.

5. Coffee/drink prep area:

6. Ice Machine with Calcium/mineral build up:

7. Vents: Already fixed

C.  Executive Chef rearranged the walk-in so food storage remains off the walk-in floor.  Executive Chef will place focus in freezer with food rotation to reduce inventory space.

D. Executive Chef will be auditing freezer and walk-in daily to ensure items are covered, open date stickers are on items.

E.  Eggs are now stored on the lower shelf with milk and other dairy products.

F.  Executive Chef will audit the walk-in refrigerator.

G. Executive Chef will reduce inventory to allow adequate air flow.  He will also be auditing walk-in refrigerator for open dates, and general tidiness and cleanliness.

H. Going forward cook will delegate a staff member to label the room trays to avoid contaminating items.

I. Executive Chef will be replacing the hood vents over the stove and replacing baking pans.

J. Cutting boards will be replaced with new cutting boards.

K. Facility will be purchasing new temp probes to meet the state standards.

L. Facility will purchase 2 garbage cans with lids.