The findings of the kitchen inspection, conducted 10/10/23, 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.

The findings of the revisit to the kitchen inspection of 10/10/23, conducted 02/01/24, 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 second revisit to the kitchen inspection of 10/10/24, conducted 04/04/24, 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:

Observations of the facility kitchen areas were reviewed on 10/10/23 from 10:45 am through 3:00 pm and found the following:

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

* Drains throughout kitchen;

* Floors throughout the kitchen;

* Reach in coolers/freezers;

* Walk in freezer floor;

* Ceiling vents and tiles;

* Interior/exterior of microwave;

* Industrial can opener and housing;

* Industrial mixer and table;

* Stainless steel shelving throughout kitchen;

* Interior of drawers where cooking utensils stored;

* Waffle makers;

* Food delivery carts;

* Range top, ovens, grill top;

* Knobs, handles of appliances and equipment;

* Caulking around the perimeter of dish machine and handwashing sinks; and

* Reach in coolers with mold build up on door seals.

b. The following areas were in need of repair:

* Large opening in ceiling above a food prep area.

c. Industrial and tabletop mixers observed stored uncovered while not in use. Industrial slicer observed not covered when stored.  Multiple cooking pots, pans and bowls stored uncovered and open to potential contamination.  

d. Multiple kitchen staff preparing and/or serving food did not have hair and/or facial hair effectively restrained as required.

e. Multiple cutting boards were found heavily scored and stained.

f. Multiple food items found stored open to contamination in freezers, reach-in and walk-in coolers. Food items observed stored without labeling or dating as required. Items noted in refrigerator stored past 7 days.

g. Dry bulk food items were observed with scoops stored in the bins placing the food items at risk of contamination from the scoops.

h. Trash cans observed without lids. Staff 2 (Dining Services Director) confirmed trash cans did not have lids to cover them when not in use as required.

i. Multiple cans of food were found damaged/dented and stored in with ready to use stock.

At approximately 2:00 pm, surveyor reviewed above areas with Staff 1 (Executive Director) and Staff 2 and they acknowledged the identified areas in need of correction.  

a. To address an accumulation of food spills, platters, loose food and trash debris, dirt dust, and/or black matter:

"Staff training about daily cleanliness, duties and habits.

"Implemented a bi-weekly deep cleaning schedule.

"Floors, surfaces, ceiling, shelving, vents, food carts, mixers, microwaves, appliances, grill & range top cleaned.

"Caulking around dish machine replaced.

"Reach in coolers, mold cleaned from seals.

b. The following areas were in need of repair:

"Contractor to address ceiling tiles, ventilation and fire senor placement.

c. Mixers and slicers are covered when not in use. Pots, pans and bowls are inverted on shelves.

d. Training on use of hair/beard net and personal hygiene habits.

e. Cutting boards will be replaced.

f. Utilize sticker label system to identify and date food. End of day audit logs for expired food and open bins.

g. Dry bulk food now use disposable scoops.

h. Trash can lids found and properly placed when not in use. Ordered two new covered tall garbage cans.

i. Damaged/dented cans will be sent back or rejected at delivery.

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. This is a repeat citation. Findings include, but are not limited to:

Observation of the facility kitchen areas were reviewed on 02/01/24 from 12:50 pm through 2:00 pm and found the following:

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

* Drains throughout kitchen;

* Floors throughout the kitchen;

* Reach-in coolers/freezers;

* Walk-in freezer floor;

* Interior/exterior of microwaves;

* Industrial mixer and table;

* Stainless steel shelving throughout kitchen;

* Interior of drawers where cooking utensils were stored;

* Waffle maker;

* Utility carts;

* Range top, ovens and grill top;

* Knobs, handles of appliances and equipment;

* Around edges of hand washing sinks; and

* Reach-in coolers with mold build-up on door seals.

b. Multiple kitchen staff preparing and/or serving food did not have hair and/or facial hair effectively restrained as required.

c. Multiple cutting boards were found heavily scored and stained.

d. Multiple food items were found stored open to contamination in walk-in freezer. Multiple food items were stored without labeling or dating as required. Items noted in fridge were stored past seven days.

At approximately 2:00 pm, the surveyor reviewed above areas with Staff 1 (Executive Director) and s/he acknowledged the identified areas in need of correction.  

Kitchen will be maintained in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000.  

1.Dining staff have assigned cleaning areas to complete daily, weekly, and monthly.  These tasks will be signed off and turned into the Dining Services Director or Administrator to confirm completion. Skull caps for all dining staff have been purchased to keep hair effectively restrained. Dining staff will complete additional training on Sanitation and food service. Cutting boards were audited and any with stains and/or heavily scored were discarded and new cutting boards were purchased. Food items in freezer covered and items dated and labeled.

2. Weekly audits of the kitchen will be completed by the Administrator or designee using the State of Oregon kitchen audit tool. Any areas not in compliance will be reviewed with the DSD and corrective action will be  taken to ensure continued compliance.

3. Weekly audits will be completed. Further training for Dining Services Director to be provided Feb. 28-Mar. 1 to ensure Dining Service plan of correction is being carried out and all additional training is completed. Training will be provided by company DSD that has passed kitchen survey in the state of Oregon.

4. The Dining Services Director and Administrator will be responsible to see that corrections are completed and are being monitored

Based on interview and observation, it was determined the facility failed to ensure the kitchen survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to:

Refer to C 240.

Refer to C240