Print Inspection: 6PDN

The findings of the kitchen inspection, conducted 06/11/24, 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 re-visit to the kitchen inspection of 06/11/24, conducted 08/14/24, 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 kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

Observation of the main kitchen on 06/11/24 at 09:30 am through 11:55 am revealed the following:

a. An accumulation of food spills and splatters were visible underneath the stand mixer.

b. The following areas were found in need of repair:

* Loose fluorescent light cover;

* Burned out fluorescent light;

* Accumulation of water under the dish washing area with saturated towel on the floor;

* A gap with exposed wood and putty in between the wall and door frame on the inside of the kitchen entry door;

* The main entry door had paint chips, exposing the surface of the door; and

* The wooden door to the dry storage area had chips.

c. Multiple food items in the refrigerators, freezers, and dry storage area were found without dates when opened and/or prepared.

d. Multiple cutting boards were found to be heavily scored and/or stained.

Staff 1 (Dietary Manager) and Staff 2 (Resident Care Manager/Designee) toured the kitchen areas with the surveyor on 6/11/24. They acknowledged the findings.

a.An accumulation of food spills and splatters were visible underneath the stand mixer.

1.What immediate action is taken to correct this?

a.Kitchen deep cleaned

2.How will the system be corrected so that this violation will not occur again?

a.Added to Dietary Manager check off sheet

3.How often will the area need to be evaluated/monitored?

a.Weekly

4.Who will be responsible for the area needing to be evaluated/monitored?

a.Dietary manager

b.Multiple food items in the refrigerators, freezers, and dry storage area were found without dates when opened and/or prepared.

1.What immediate action is taken to correct this?

a.All storage items evaluated & dated or disposed of

2.How will the system be corrected so that this violation will not occur again?

a.Added to kitchen help check off sheet

3.How often will the area need to be evaluated/monitored?

a.1x weekly

4.Who will be responsible for the area needing to be evaluated/monitored?

a.Kitchen helper

c.The following areas were found in need of repair: * Loose fluorescent light cover; * Burned out fluorescent light; * Accumulation of water under the dish washing area with saturated towel on the floor; * A gap with exposed wood and putty in between the wall and door frame on the inside of the kitchen entry door; * The main entry door had paint chips, exposing the surface of the door; and * The wooden door to the dry storage area had chips.

1.What immediate action is taken to correct this?

a.Maintenance addressed issues immediately

2.How will the system be corrected so that this violation will not occur again?

a.Added to maintenance assistant check off sheet

3.How often will the area need to be evaluated/monitored?

a.Monthly

4.Who will be responsible for the area needing to be evaluated/monitored?

a.Maintenance Assistant

d. Multiple cutting boards were found to be heavily scored and/or stained.

1.What immediate action is taken to correct this?

a.New cutting boards were ordered

2.How will the system be corrected so that this violation will not occur again?

a.Added to evaluate on Dietary Manager Check off

3.How often will the area need to be evaluated/monitored?

a.Weekly

4.Who will be responsible for the area needing to be evaluated/monitored?

a.Dietary Manager