The findings of the kitchen inspection, conducted 02/21/24, 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 re-visit to the kitchen inspection of 02/21/24, conducted 06/03/24 through 06/05/24, 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 a clean and sanitary kitchen in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the kitchen on 02/21/24 showed the following areas were in need of cleaning or repair.

a. Food spills, splatters, debris, dust, white fuzzy substance, black substance, webs and/or dirt were observed on, inside, underneath and/or dangling from the following areas:

* Floors throughout the kitchen and dry storage areas, under all equipment, appliances, and counters;

* Floor drains;

* Fire extinguisher;

* Shelving units throughout the kitchen, refrigerator and freezer units;

* Clean dish/pan storage shelves;

* Both ovens;

* Top of the water heater, walls/floors in linen storage, and walls in janitor closet;

* Walls and ceiling throughout the kitchen;

* Ceiling vents, stove hood and vents, and suppression spigots in front of the hood vents;

* Air conditioning units and small fans;

* On top of the stand mixer; and

* Fans in the walk in refrigerator.

b. Additional observations showed the following:

* Food items stored directly on the floor and other food items on the floor underneath bread shelf and in dry storage;

* Thick tape was wrapped around the hinge, holding it in place for the glass doors of the walk in refrigerator;

* Spray foam along pipe in the walk-in freezer above a large ball of ice was chipped and pieces coming off;

* Three cutting boards were significantly worn and had knife damage;

* Stand up freezer had a large bulging section of the door along with heavy amounts of frost throughout the freezer;

* Black plastic cover on the top of the stand mixer had a large crack on the right side with loose plastic;

* Caulking under the spice shelf was both discolored in sections and missing in others;

* Chipped, dinged cupboards and shelving throughout the kitchen;

* Multiple areas of the floor that was dinged, chipped or had missing pieces. Areas of flooring underneath and around equipment edges and dips and dings to the tiles;

* Two plastic/rubber scraping spatulas were dinged with chunks missing from the scraper edge. Two small frying pans with significant oxidation and discoloration as well as one large frying pan;

* Three broken dish baskets were noted with missing plastic pieces, as well as significant discoloration and dark accumulation;

* Broken floor tile near the toast area;

* No test strips could be located;

* One of two handwashing sinks did not have hot water. The water was left running approximately 3.5 to 4.5 minutes. The water remained luke warm. Staff 2 (Kitchen Manager) indicated the sink was an ongoing problem but the other ones in the kitchen had hot water without issue;

* Cupboards in dining room noted with significant spills and debris in the interior;

* No written policy for sick kitchen staff was in place; and

* The dish machine was identified as a high temperature machine with chemical boosters by Staff 2. The temperature dial would not rise with the temperature of the machine when in use. The needle on the gauge hovered between 120 and 130 degrees throughout the wash and rinse cycles. The dish machine had no data plate.

The need to ensure the kitchen was kept clean and in good repair was discussed with Staff 1 (Administrator) and Staff 2 (Kitchen Manager) on 02/21/24. Staff 1 and Staff 2 stopped use of the dish machine. Staff 2 indicated dishes would be washed and sanitized in the three compartment sink while waiting on repair of the unit.  The staff acknowledged the findings.

C240

1.  Alderwood will maintain a clean and sanitary kitchen according to the food sanitation rules.

a.  Alderwood has conducted a deep clean in the kitchen including flooring, floor drains, fire extinguisher, shelving in refridgerator and freezer units, dishpan storage shelves, ovens, water heater, walls, ceiling, vents, stove hood, suppression spigots, air conditioning units, small fans, stand mixer and fans in walk in refridgerator.  

b.  The following items have been replaced; dish baskets, cutting boards, spatulas, frying pans and cover on top of stand mixer.  

Food items have been properly stored above floor level.

Walk in refridgerator hinge has been repaired.

Spray foam has been re-applied to walk in freezer.

Seals have been replaced on both walk in freezer and refridgerator units.

Discolored and missing caulking has been repaired.

Hand washing sink shut off valves and water lines have been replaced and is now producing hot water.

Cupboards/shelving in kitchen and dining room have been repaired and cleaned.

The dish machine is a low temperature machine that uses chemicals.  Ecolab confirmed the dish machine status and will provide a data plate. The temperature gauge has been replaced.  The temperature gauge  needle is reading 145 degrees.  Dish machine test strips have arrived and kitchen staff are monitoring during dish cycles.

Employee sick policy has been put in place, signed by staff and all kitchen staff have been inserviced on policy.

Flooring contractor has been called to repair chipped, broken and dinged tiles and missing grout areas.

2.  A routine cleaning schedule and checklist has been implemented.  Needed repairs will be noted weekly by staff doing the cleaning and reported to Dietary Manager.

3.  Cleaning audits will be conducted weekly by Dietary Manager and monthly by Administrator.  Dietary Manager and Administrator will meet monthly and discuss repairs and replacement needs.

4. All items will be monitored by Dietary Manager and overseen by Administrator.