Print Inspection: 2NPQ

The findings of  the kitchen inspection, conducted on 04/13/23, 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 first revisit to the kitchen inspection of 04/13/23, conducted 07/13/23, 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 clean and in good repair and prepare food in accordance with the Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

The following was observed when the kitchen was toured with Staff 2 (Cook) on 04/13/23:

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

* Doors, door frames, and walls throughout the kitchen;

* Under and behind the stove;

* Pipes under food preparation and triple sinks, under and on top of dishwasher, and behind the stove;

* Light switches;

* Emergency fire pull;

* Refrigerator and walk-in cooler door handles;

* Interior of microwave;

* Industrial can opener and housing unit;

* Cabinets and drawers in coffee/juice station in the dining room;

* Fan in the dairy refrigerator;

* Tape and tape residue on walls, shelves in the kitchen, and in the walk-in cooler;

* Perimeter of floor drains under the sinks and dishwasher;

* Paper and laminated signs;

* The walls and shelving units in the walk-in cooler; and

* Floors throughout the kitchen had black matter along perimeter edges and the items stored there.

b. The following areas were in need of cleaning or repair:  

*The caulk behind hand-washing sink was blackened;

* Wooden shelves in the kitchen and in the dry-storage room had areas where the laminate had come off or paint had chipped and raw wood was exposed.

* The trim above the food preparation sink was made of raw wood;

* The cutting board attached to the steam table was made of wood;

* The spray hose for the triple sink was ;mounted to a piece of raw wood on the wall;

* One of the rolling food/utility carts was heavily stained;

* Dishwasher build up of minerals, dirt, dust, grease on and on pipes beneath;

* Multiple cutting boards were deeply scored;

* The coating on the shelves in the stand-up refrigerators and freezer had peeled away and there was rust developing on the metal below;

* There were areas with chipped paint and/ or gouges in the walls, doors, and door frames throughout the kitchen;

* The vent above the dairy refrigerator was broken;

* There was a build-up of white mineral matter on the pipes below the refrigeration unit in the walk-in cooler:

* There was chipped paint along the seams of the ceiling in the walk-in cooler;

* Multiple metal shelving units and food preparation tables had rust developing at the bases and edges of shelves; and

* There was a build up of white, green, and orange mineral/corrosive matter on the pipes on top of and under the dishwasher and in the walk-in cooler below the refrigeration unit.

c. Multiple servers were not wearing aprons.

d. Staff 2 (Cook) was observed to touch ready-to-eat foods with bare hands.

The kitchen and food service findings were reviewed with Staff 1 (Administrator) on 04/13/23. The need to maintain the kitchen clean and in good repair and to prepare food in accordance with the Food Sanitation Rules was discussed at that time. She acknowledged the findings.

All areas of food spillage, splatters,loose food debris, dirt, dust, black matter and grease will be cleaned. The community will do an extensive clean of all kitchen areas Caulk will be replaced on the back of handwashing sink. Cabinets and shelves and doors sanded, will be repainted or replaced. All raw wood, trim and spray hose for triple sink will be sanded and painted. Floor issues will be repaired or replaced. New cutting boards will be purchased. The dishwasher area will be deep cleaned. The walls in walk-in will be deep cleaned or pressure washed. Stained rolling carts will be replaced or stains removed.Laminated signs will be replaced. Rusty shelves in standing refrigerator and freezer will be replaced. Broken vent above dairy fridge will be repaired. Chipped paint and gouges will be sanded and repainted. White mineral material will be removed from all pipes, dishwasher, and walk-in cooler. The interior microwave and all doors will be cleaned. Can opener, door handles, emergency pulls and coffee and juice stationed will be scrubed and clean. Also light switches. Tape and tape residue will be removed from walls. Shelves with coating and rust present will be replaced or recoated. All servers will be educated on the need to wear aprons. Aprons will be provided. All cooks and staff will be provided with education on food service and sanitation , as well as wearing gloves for ready to eat foods.

To prevent this issue, moving forward a weekly cleaning list and log, as well as a monthly deep clean list and log will be carried out. The ED and kitchen lead will walk kitchen weekly to ensure build up and unsanitary issues are prevented from reacurring and addressed timely, moving forward. There will be no exposed raw wood in the kitchen and no wood cutting boards to be used moving forward. These systems will be autited for compliance monthly during continuing quality improvement meetings, as well as any immediate concerns addressed daily in stand up by the ED and kitchen manager.