The findings of the kitchen inspection, conducted 11/07/23, 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 re-visit to the kitchen inspection of 11/07/23, conducted 01/12/24, 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 was conducted on 11/07/23 from 10:30 am 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:

* Refrigerator and oven in activity room;

* Floors and walls under dish machine;

* Reach-in coolers and freezers;

* Metal racks storing spices;

* Metal shelves storing pots/pans/dishes;

* Industrial can opener and housing;

* Steamer with scale build-up and dirty on interior and exterior;

* Industrial mixer;

* Interior of plate warmer;

* Wood knife holder;

* Walls and door thresholds with food debris/splatter; and

* Handles of reach-in coolers and freezers.

b. The following areas were in need of repair:

* Large open area in janitor room next to mops;

* Large open gap by air duct in janitor room;

* Caulking behind hand washing sink and ware washing area with black mold-like substance;

* Piece of wood flooring missing by entry way threshold;

* Walls in kitchen with pealing/chipped paint;

* Light switch with crack and chip in outlet;

* Visible mineral/scale build-up in ware washing machine; and

* Stand-up freezer with large accumulation of ice/frost buildup.

c. Scoops/spoons observed in bulk food containers with handles touching food surfaces. Coffee filters stored uncovered and open to potential contamination.

d. Multiple cutting boards and cutting surfaces were found heavily stained and scored. Utility cart noted to be damaged with burn rings from coffee or hot beverage containers, making cart an unsmooth surface. Multiple pans/utensils with damage and wear needing to be replaced.

e. Two containers of cottage cheese were found past their manufacturer's use-by date. Multiple food items found in reach-in refrigerators without proper labels and/or dates as required.

f. Multiple food packages were found open in dry storage.

g. Facility did not have a small diameter thermometer probe for thin foods.

h. Multiple cooking/prep dishes were not stored inverted as required and were observed to have visible debris in them.

i. Kitchen staff observed during tray line service to use single service gloves incorrectly. On multiple occasions ready-to-eat items were handled with gloves that had been used for other tasks, including handling pen to write down room numbers on containers.

At approximately 2:00 pm on 11/07/23, surveyors reviewed above areas with Staff 2 (Dining Service Coordinator) and Staff 1 (Administrator), who acknowledged the identified areas.

A. All areas in kitchen needing cleaning including food spills/splatters, loose food, trash debris, dirt, dust and or black matter to be cleaned as follows:

*Refridgerator and oven in activity room to be cleaned by 12/15/23

*Floors and walls under dish machine, reach in coolers and freezers, metal spice racks, shelving and can opener to be cleaned by 12/15/23

*Steamer scale build up to be cleaned by 11/10/23

*Industrial mixer,plate warmer, knife holder, walls and door thresholds and handles of reach in coolers and freezers to be cleaned by 12/015/23

In prevention of a reoccurence of this violation: a comprehensive cleaning list with daily/weekly/monthly task will be updated, implemented and monitored on a weekly basis by the Dining Services Coordinator and or a designee starting on 12/10/23.   

B. Large open area in janitor room next to mops will be repaired by placement of a plastic cover by maintenance technician by 12/1/23.

*Large open gap by air duct in janitor to be repaired by  Watson Mechanical  11/30/23.

*Repair of caulking behind hand washing sink and ware washing area and piece of wood flooring missing to be repaired by inhouse maintenance Tech by 12/20/23.

*Peeling and chipped walls in kitchen and cracked light switch to be repaired by Maintenance Tech by 12/20/23

*Visible mineral build up in ware washing machine and ice/frost in freezer to be cleaned by 12/20/23.  All kitchen staff educated in proper deep cleaning of ware washing machine to be done by 11/15/23 and is on the weekly cleaning list and monitored weekly by the Dining Service Coordinator and or designee.

C.Scoops/spoons were removed and coffee filters stored in covered area on 11/07/23.  All kitchen staff educated in proper placement of items during a kitchen staff meeting and a sign posted as a reminder by 11/15/2023.

D.Stained cutting boards, utility cart and pots and pans to be replaced by 01/06/2023.

E./F A weekly audit to ensure food is properly labeled and in  compliance with use dates and food packages in dry storage are closed to be done by Dining Services Coordinator and or designee.  All kitchen staff trained in proper labeling and storage during a kitchen staff meeting by 11/15/23

G.A small probe thermometer to be purchased by 11/30/23

H.Cooking/prep dishes to be stored properly wihout debris by 11/30/23

I. Kitchen staff trained in the correct use of single service gloves during a kitchen staff meeting by 11/15/23.

The Executive Director will complete a review of kitchen to monitor cleanliness during routine facility walk through and conduct random audits of meal service to monitor for proper food handling practices.

The Dining Services Coordinator and the Executive Director are responsible for this plan of correction.