Print Inspection: 4UD1

The findings of the kitchen inspection, conducted 09/12/23, 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 revisit to the kitchen inspection of 09/12/23, conducted 01/26/24, 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 ensure food was handled, and the kitchen was maintained, in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility kitchen, food storage areas, food preparation, and food service on 09/12/23 revealed splatters, spills, drips, and debris noted on:

- Stand mixer;

- Reach in refrigerators;

- Wire rack spice shelf and spice containers;

- Exterior sides and interior of the gas range and oven;

- Walls throughout the kitchen;

- Flooring and cove base throughout the kitchen;

- Fans of walk-in refrigerator;

- Dry storage area shelving and food containers;

- Ceiling vents;

- Range hood vents;

- Floor fan used in the dishwashing area;

- Dishes and cookware stored on open shelving and racks;

- Stainless steel and metal rack shelving surfaces, legs, and feet;

- Bakery racks;

- Underneath shelving and equipment throughout kitchen; and

- Hand washing area including walls, caulking, and equipment.

* There were undated and unlabeled foods in all refrigerators including in the tray line, the beverage station, and the service storage area.

* All cutting boards were stained and deeply scored.

* There were uncovered, undated, and unlabeled items in the freezer in the tray line.

* There were not thermometers in the beverage station refrigerators, the refrigerators in the service storage area, and the deli refrigerator on the right in the tray line.

* Staff were using a Quaternary solution for sanitizing. Testing strips were not available to ensure the solution was at the correct ratio.

* Frozen chicken was left in a sink to thaw not under cool running water.

* There was not a small probe thermometer available to measure the temperature of thin foods.

Staff 1 (Executive Director) and the surveyor toured the kitchen. The areas in need of cleaning and food storage was reviewed with Staff 1. She acknowledged the findings.

Inservice with Back of the House Supervisor, Front of the House Supervisor and team on 09/13/2023 reviewing survey results and expectations moving forward.

Start date of 9/12/23 the team will each take a section of the kitchen to include shelving, walls, equipment, base boards, and clean them so as to bring them back to sanitary conditions.  Maintenance will help with all vents to include the refrigertors, ceiling vents, caulking and painting if necessary.

The weekly cleaning list will be utilized as it was intended. Fans, walls and wire racks will be added to the list.  

The list will be initialed and dated each day by employee(s) acknowledging the work was completed.

The list will be turned into the department head each week.  The Department Head will inspect and sign off that all items have been completed.

The list will be added to the department head weekly meeting agenda for Administrator review.

Administrator will put a calendar reminder invite and require a quarterly walkthrough with the department head(s).

Each shift the employees will wipe down all work areas, splatter, spills, drips and debris.  They will sweep and mop before end of shift. Department head to monitor and coach.

New cutting boards were ordered and will be replacing all old boards. Back of the house department head to follow up that they were received and replaced.

Administrator will input a recurring reminder in our TELS maintenance system and on our Outlook calendars recurring  every other month to inspect and score cutting boards as appropriate. This will be on both maintenance department head calendar as well as the back of the house department head.  

Administrator will put a recurring event into Tels/Outlook Calendar to have vendor inspect refrigerator fans quarterly. this will be on the maintenance and back of the house department head calendars.

Pens and masking tape have been provided to the team to date and label food items upon opening.  This will be included in onboarding training as well as monthly inservice meetings.  Department head will inspect daily, weekly and report in the Department head meeting each week.

Thermometers were purchased and put into all beverage station refrigerators.

Quaternary solution test strips were locked up at the time of our inspection.  We have moved them to a location available to all staff to be used moving forward.  This item to be included in onboarding training and all continuous inservice trainings.  Department heads responsible for continuous inspection, training and compliance.

Proper thawing methods to be used moving forward.  Back of the house  department head responsible for training and compliance. Postings/Posters for bulletin board will be provided as reference material.

Purchased and provided small probe thermometers. Training and compliance will be the responsibility of the back of the house department head.

Moving forward Adminstrator, front of the house department head and back of the house department head will be doing quarterly walkthrough audits of the food service areas, so as to address any necessary steps needed for improvement and compliance.