Print Inspection: 6ORD

The findings of the kitchen inspection, conducted 09/14/23, 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 09/14/23, conducted on 12/06/23, 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.

Based on observation and interview, it was determined the facility failed to ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 09/14/23 at 11:15 am, the kitchen was observed to have the following concerns:  

* Two hotel pans of clam chowder in the walk in refrigerator, stored on the lowest shelf, were uncovered while cooling;  

* Three garbage cans were uncovered when not in use;  

* The ceiling vents in the dishwashing area and food prep area had accumulation of dust:

* The ceiling directly above the dishwasher and the wall above the dishwasher had accumulation of dust; and

* Three employees were not wearing beard/hair restraints.  

The areas of concern were discussed with Staff 1 (Executive Chef) and Staff 2 (Business Office Manager/Acting Interim Administrator) on 09/14/23. The findings were acknowledged.

OAR 333-150-0000 -Food Labeling

1.Actions taken to correct rule violation will include:

a)All culinary staff will receive in-service training on labeling of all foods upon utilization.

a. All culinary staff will also receive in-service training specific to:

i. Hotel pans of clam chowder in walk in refrigerator will be stored on the shelf in covered containters and labeled appropriately while cooling.

2.To ensure compliance with #1 checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

3.To ensure compliance with #1 daily checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

4.Executive Chef, Dining Room Supervisor, or designee will be responsible for ensuring corrections are completed and monitored.

OAR 333-150-0000 -Cleanliness and Sanitation

1.Actions taken to correct rule violation include:

a)All culinary staff will receive in-service training on kitchen cleanliness and sanitation.

a.All culinary staff will receive in-service training specific to:

i.Three garbage cans will have covers when not in use.

ii.Vents in the diswashing area and food prep area  will be cleaned at least weekly or more frequently if needed.

iii.The ceiling directly above the diswasher and the wall above the diswasher will be cleaned daily and/or as it becomes soiled.

iv.Employees will be wearing hair restraints. Regarding beard restraints, we need some clarification on beard net local health rules/regulations referring to the required length of beard that will require restraint so we can implement accordingly.

2.To ensure compliance with #1 checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

3.To ensure compliance with:

i.#1.a.i,iii,iv above daily checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

ii.#1.a.ii above weekly checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

4.Executive Chef, Dining Room Supervisor, or designee will be responsible for ensuring corrections are completed and monitored.