Print Inspection: 5NEL

The findings of the kitchen inspection, conducted 10/05/23, 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 of the kitchen inspection of 10/05/23, conducted on 01/11/24, 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 the kitchen was clean, in good repair, and food was stored appropriately in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

The facility's kitchen was toured on 10/05/23 at 10:15 am.

a. An accumulation of food spills, splatters, loose food debris, dirt, and dust was observed on, in and/or underneath the following:

* Walls and ceiling in the hot food prep and service area;

* Drawer interior to the right of the hot food prep area;

* Windowsill in the food service area;

* Knife block on the wall near the cold food prep area;

* Open laminate shelving under the hot food prep area;

* Open metal shelving under the food pass area;

* All kitchen drains;

* Plastic shelving in the dry food storage area; and

* Gray bin with baking supplies in the kitchen storage area.

b. Observation of the facility's walk-in refrigerator and freezer revealed the following foods were not covered, dated, and/or labeled appropriately:

* Shredded cheese;

* Ham;

* Various containers of salad dressing;

* Pudding;

* Walnuts; and

* Beets.

c. The following items were observed in poor repair:

* The ceiling light cover above the food pass area was separated from the base;

* The freezer door had ice buildup around the frame and covering the thermometer;

* The warewasher rinse thermometer;

* The refrigerator to the right of the hot food station was leaking;

* The open laminate shelving under the hot food station was cracked exposing bare wood;

* The kitchen door frame was worn exposing bare wood;

* A laminate seam cover to the right of the kitchen door was cracked exposing a bare seam; and

* The wood door to the right of the bulletin board was scuffed exposing bare wood and had black marks.

d. The following items were covered in rust:

* The open metal shelving above the food prep sink;

* The open metal shelving to the right of the dishwashing sinks; and

* The metal legs of a plastic food service cart.

e. The following items were worn with cut marks and stains:

* All cutting boards; and

* The plastic hot food prep countertop.

f. The following was noted with dead bugs and black debris:

* All kitchen ceiling lights.

e. One kitchen ceiling light had burned out lightbulbs.

The kitchen was toured with Staff 1 (Administrator) 10/05/23. The items that required cleaning, dates, labels, and repairs/replacements were observed and discussed. She acknowledged the findings.

1a. Kitchen will undergo a deep clean.

 b. All items that were not properly dated have been discarded. Sign to remind staff to date/label anything they open has been placed on walk in door.

 c. All repairs will be completed. New light covers will be ordered and properly attached, freezer door has been repaired, rinse thermometer will be replaced, leaking deli fridge has been repaired, open laminate shelving will be replaced/repaired, kitchen door frame has been repainted, laminate seam covers have been replaced, right wood door will be painted and cleaned.

 d. Open metal shelving above food prep area has been removed completely, open metal shelving to right of dishwasher will be replaced, plastic food service cart with metal legs has been thrown away.

 e. All cutting boards will be thrown away and replaced. Plastic hot food prep counter will be replaced.

 f. New ceiling light covers will be ordered and all burned out lightbulbs have been replaced.

2a. Dietary Manager will create an updated cleaning binder specifically listing problem areas to be cleaned as follows after initial deep clean: Monthly or as needed - walls and ceilings;  Weekly or as needed - drawer to right of hot food prep area, knife block, all kitchen drains, plastic shelving in dry food storage area;  Daily or as needed - window sill in food service area, open laminate shelving under food pass area, open metal shelving under food pass area.  The gray bin with baking supplies has been permanently removed. Staff will refer to binder daily and ensure all tasks are done. Dietary Manager will review during monthly Nutrition Services Quality Improvement Audit.

 b. Sign has been placed on the walk-in door reminding staff to cover, date and label all food as appropriate. At the beginning of each shift, cook will tour the walk-in and discard any items that have not been properly covered, dated or labeled and report to Dietary Manager.  This will be discussed monthly during All-Staff Meeting and Dietary Manager will review during monthly Nutrition Services Quality Improvement Audit.

c. After all repairs are complete, Dietary Manager will review during monthly Nutrition Services Quality Improvement Audit and will report any areas needing repair to Maintenance Director.

 d. Any shelving or food service carts ordered as replacements will be made of plastic, stainless steel, or other material that will not rust.

 e. Dietary Manger will evaluate the condition of cutting boards and food prep countertop during monthly Nutrition Services Quality Improvement Audit and replace as necessary.

 f. New kitchen ceiling light covers will be ordered to replace current and will be on a Quarterly cleaning schedule. Dietary Manager will review during monthly Nutrition Services Quality Improvement Audit and will report any burned out bulbs to Maintenance Director.

3a. Will be evaluated monthly by Dietary Manager during Nutrition Services Quality Improvement Audit.

 b. Will be evaluated daily by Cook.

 c. Evaluated monthly during Nutrition Services Quality Improvement Audit.

 d. Evaluated monthly during Nutrition Services Quality Improvement Audit.

 e. Evaluated monthly during Nutrition Services Quality Improvement Audit.

 f. Evaluated monthly during Nutrition Services Quality Improvement Audit.

4. Dietary Manager, Maintenance Director & Executive Director will be responsible for completing and monitoring all necessary corrections and to ensure kitchen is clean, in good repair, and food is stored appropriately.