Print Inspection: 5JL8

The findings of the kitchen inspection, conducted 10/03/23, 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 10/03/23, conducted on 01/30/24, 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 stored, 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 10/03/23 revealed splatters, spills, drips, and debris noted on:

- Hand washing sink and supplies;

- Stand mixer;

- Spice self;

- Bakers racks;

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

- The stove hood had a build up of grease and debris;

- Walls throughout the kitchen;

- Flooring throughout the kitchen;

- Floor drains;

- Door, flooring, fan, and shelving of walk-in refrigerator

- Flooring, walls, and shelving of walk in freezer;

- Dry storage area flooring, shelving, and food containers;

- Interior of the microwave;

- Dishes and cookware stored on open shelving and racks;

- Open stainless steel shelving and metal rack shelving throughout the kitchen;

- Underneath shelving and equipment throughout the kitchen;

- Dishwashing area including walls, shelving, and equipment; and

- The janitorial closet/area.

* There were undated and unlabeled foods in the walk in refrigerators.  

* Packaged foods were not dated when opened.

* Scoops were left in bulk food bins with the handles in the food.

* Boxes were stored on the floor in the walk in freezer.

* There were no test strips available to ensure the low temperature dishwasher was reaching the required level of chemical sanitizer.

* There was no evidence the temperatures of the dish sanitizer, refrigerators, or foods were monitored.

* Staff were using a Quaternary solution for sanitizing towels. There was no evidence of testing the solution to ensure it was between 150 and 200 parts per million.

* The laminate shelving across from the tray line was damaged creating an un-cleanable surface.

* There was not an operable probe thermometer to monitor the temperature of foods. Staff immediately went to purchase a thermometer.

The areas in need of cleaning and food storage concerns were reviewed with Staff 1 (Executive Director) and Staff 2 (Assistant Dietary Manager).  They acknowledged the findings.

1. Dietary Services Director (DSD) will schedule a deep clean for the kitchen to take care of any and all splatters, spills, drips, and debris.

*DSD will do an audit of all items in food storage areas and ensure that all items are labeled and properly dated.

*Scoops will be removed from dry bins.

*Boxes will be properly stored on shelves, and/or items will be removed from boxes and properly stored on shelves.

*Test strips will be ordered to ensure the low temperature dishwasher was reaching the required level of chemical sanitizer.

*The DSD will provide proper logs to monitor the dish sanitizer and refrigerators.

*Test strips will be ordered to test the Quaternary solution for sanitizing towels.

*The laminate shelving will be repaired so it is free from un-cleanable surfaces.

*New thermometers will be ordered.

2. The DSD has a scheduled in-service for staff on proper policies and procedures. Logs and task sheets with cleaning schedules will be provided to kitchen staff.  

3. DSD and Executive Director will meet on a monthly basis to go over audits, logs and task sheets. DSD will audit logs and task sheets weekly. DSD will have a monthly in-service with kitchen staff to insure policies are understood and followed.

4. The DSD and/or the executive director will ensure the corrections are completed and monitored.