The findings of the kitchen inspection, conducted 04/15/24, 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 first re-visit to the kitchen inspection survey of 04/15/24, conducted 06/07/24, 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 was reviewed on 04/15/24 from 11:10 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:
* Reach in coolers and freezers;
* Industrial can opener and housing;
* Tray holding clean dishes;
* Range and grill knobs;
* Interior of ice machine; and
* Metal racks in dry storage with white residue build up.
b. The following areas were in need of repair:
* Hole in wall above grill/range hood where pipes were.;
* Hand washing sink faucet with leak causing water build up on floor;
* Threshold to kitchen missing tile and not smooth cleanable surface;
* Metal rack in reach in by service area with rust areas;
* Metal racks in dry storage with rusted areas; and
* Sections of caulking by dish machine cracked/missing or with black debris.
c. Large metal pan of gravy observed in reach in cooler. Visible signs of improper cooling noted (heavy condensation on cover, cracks in food product, etc). There was no date or label on product. Staff 2 (Cook/Person in Charge) indicated it was gravy from breakfast that was to be used for lunch. Item was placed on stove top but was never used. Item was discarded after lunch service. Staff 2 validated proper cooling methods include transferring hot items into shallow or smaller containers, cooling some prior to covering completely, and placing in ice bath if needed. S/he acknowledge this was not done with this food product. Staff did not check temperature of that food item to validate time temperature steps for cooling were met.
d. Multiple sauté pans and cooking utensils with visible damage and wear needing to be replaced. Pot holders observed with rips and exposed non cleanable surfaces.
e. Multiple food items found in reach in coolers or freezers without proper labels and/or dates as required. Items found open or not sealed appropriately to protect from potential contamination. Bulk items were not dated with use by dates when removed from original packaging.
f. Multiple food packages were found in dry storage not dated when opened and/or not securely closed to protect from potential contamination. Bulk items were not dated with use by date when removed from original packaging.
g. Facility does not have a three compartment sink as required. Staff 2 was able to review steps for proper sanitizing dishes if dish machine was not operational. S/he indicated staff utilized a tub for the third compartment or may utilize another close by sink as the third compartment if needed.
h. Multiple dishes and/or disposable delivery service items were not stored covered or inverted as required to protect from potential contamination.
i. Multiple kitchen staff observed to not effectively wash/sanitize hands when going from washing/handling dirty dishes to handling clean dishes as required.
j. Multiple kitchen staff were observed to not wash tomato when slicing for RTE (ready to eat) items to serve to residents. Staff 2 acknowledged that the tomatoes used were not pre washed and needed to be washed prior to RTE items.
k. One kitchen staff was observed to not have facial hair restrained as required.
l. Items in cold storage were found past their use by date or past seven days from opened or prepared date.
Staff 2 toured kitchen areas with surveyor and acknowledged identified areas needing attention. At approximately 2:30 pm, surveyor reviewed above areas with staff 1 (Administrator), who acknowledged the identified areas in need of correction.
C-240
a. Review and reinforce deep cleaning list. Assure that areas behind reach ins, under stove, and holding trays are swept and mopped regularly as well as consistent cleaning of stove top, range oven/knobs, ice machine to be montiored by DSD and Ed
b. Plant Operations Director to order new shelving for dry storage areas and reach ins. Replace shelves/racks as needed
c. Hole in the wall above grill has been patched and repaired by POD
d, Hand washing sink faucet has been tightened and repaired, free of leaks.
e. Plant Ops. to repair tile threshold with smooth surface.
f. Dish machine area has been re-caulked and cleaned of all debris.
g. in-service training with all kitchen staff to review proper cooling procedures and holding temperatures. The daily chore checklist has been updated to include Label & Date checks before and after every shift. TO be monitored by DSD and ED
h.. Replaced pots and pans with carbon buildup or visible damage. Spatulas containing any chips or burns have been replaced as well as wooden spoons. DSD and ED will continue to monitor and will replace all damaged items as needed
i. Pot holders have been replaced with new holders and oven gloves now free of rips, stains, and tears
j. Regular inspections of the reach in coolers and freezers have now been added to our daily kitchen procedure checklist. To be montiored br ED and DSD
k. Meeting and in-service was held with cooks on 5/3/2024 regarding proper labeling, dating, and storage
l. Inspection and organization of dry storage is now a daily shift requirement, as well as posted visibly on our daily kitchen procedure. Items are to be transferred to sealable containers if original packaging cannot securely closed. Use by date must be labeled when removed from original packaging (also addressed at in-service 5/4/2024) Monitored by DSD and ED
m. Have 3-comp sink waiver and procedure posted and readily available for all staff in case manual dish procedure is needed
n . Dish storage has been reorganized to reflect these changes. All pots, hotel pans, cambros, and disposables, etc. are now stored inverted & covered. to be monitored by DSD and ED
o Hold in-service with all staff regarding proper handwashing procedure. Ensuring that handwashing signs/procedures and sanitation stations are clearly posted to be montiored by ED and DSD
p Ensure all produced is washed (unless stated pre-washed on container) before use. Refresh cooks on RTE item safety to limit cross contamination and ensure a clean working environment. TO be montiored by ED and DSD
q Beard nets have been ordered and will be enforced daily to be montiored by ED and DSD
r. Regular inspections of the reach in coolers and freezers have now been added to our daily kitchen procedure checklist. Meeting and in-service was held with cooks on 5/3/2024 regarding proper labeling, dating, and storage (as previously stated)
The findings of the first re-visit to the kitchen inspection survey of 04/15/24, conducted 06/07/24, 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.