Print Inspection: 003Q

The findings of the kitchen inspection, conducted on 09/28/22, 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 first revisit to the kitchen inspection of 09/28/22, conducted 12/01/22 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 ensure the kitchen was clean, in accordance with the Food Sanitation Rules OAR 333-150-0000. Finding include, but are not limited:

On 09/28/22 at 10:50 am, the kitchen was observed to need cleaning in the following areas:

* The outsides and covers of large food bins containing oatmeal, flour, sugar and panko had food debris, drips and splatters;

* The top and sides of the dish washer had drips/splatters and food debris. The dish rack shelf had dust/food debris;

* The wall behind an unused steam jacketed kettle had drips, splatters and the shelf it was sitting on had an accumulation of food debris/drips/black matter;

* Shelves below the steam table had food drips/debris;

* The front and sides of the stove/oven had significant accumulation of dried on food drips and splatter;

* The vents in hood above the stove top had accumulation of dust and grease and the outer side vents of the hood had built up dust;

* The fronts of three serving utensil drawers had food drips/splatter; and

* The plate warmer had food drips/splatter.

Other areas of concern included:

* Individual servings of ice cream in the walk in freezer were not labeled/dated;

* The reach in refrigerator had trays of fruit and shredded cheese without labels/dates;

* The sandwich bar refrigerator had containers of fruit and green salad not labeled/dated;

* Large food bins containing oatmeal, flour, sugar and panko had scoops in the product;

* Small container of brown sugar on a prep counter had a spoon in it; and

* Three garbage cans not actively being used were uncovered in the prep area, steam table area and in the dish washing room.

The above concerns were observed and discussed with Staff 1 (Executive Director) and Staff 2 (Cook) on 09/28/22. The findings were acknowledged.

OAR 411-054-0300 (1)(a)

POC:

1. By 11/19/2022, Conduct staff meeting and present the Powerpoint provided by Sara O'Dell, "CBC Provider Kitchen Inspection" and "Demonstrating Knowledge in the CBC Kitchen.

2. In staff meeting: review CBC Annual Kitchen Inspection.

3. Review each detailed observed deficiency with staff, visiting each area and demonstrating the correction.

4. Develop a cleaning schedule based on the staffing positions in the dietary department and train each position in their daily, weekly, and monthly responsibilities.

5. Add typical kitchen cleaning to this list as needed.

6. Manager to review and follow up on the new cleaning lists after training is completed.

7. Manager to meet with each staff member weekly until training is verified.

8. ED and DSM to complete CBC Annual Kitchen Inspection quarterly to insure continued compliance.