Print Inspection: 74XG

The findings of the kitchen inspection, conducted 06/27/24, 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 first re-visit to the kitchen inspection of 06/27/24, conducted on 09/17/24, are documented in this report. The facility was determined to be 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:

On 06/27/24 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas:

* Flooring throughout the kitchen including under counters, sinks, equipment, dry storage - food debris, dirt, black matter;

* Upper and lower shelves throughout the kitchen - food debris, dust;

* Dry storage - food bin lids with food debris;

* Microwave exterior - food debris, dust;

* Toaster exterior - food debris, dust;

* Stove/grill/convection oven/steam table - sides, oven doors, knobs with food spills, splatters, grease build up;

* Wall behind stove/grill/convection oven - build up of grease drips;

* Floor drains in dishwashing area, under two compartment sinks - food build up, black/brown matter;

* Wall and caulking in dishwashing area behind faucets/spray hose and dishwasher - heavy build up of black matter;

*Three-tiered carts - black and stainless steel with food debris on shelves;

* Drip trays and area behind the distribution nozzles of juice and soda machines - splashes, drips, standing liquid in trays;

* Exterior of plate warmer - drips, spills, food debris; and

* Sanitation buckets not changed when water soiled/dirty.  

Improper food storage:

* Upright reach in refrigerator temperature registered 54 degrees Fahrenheit at 11:05 am, temperature log for June 2024 had temperatures recorded 6/20 to 6/24 ranging from 54 degrees Fahrenheit to 59 degrees Fahrenheit. Temperature log instructions included: "If any of the units  are above the desired temperature, contact your supervisor immediately." Staff 1 (Executive Director)  notified immediately and  requested to dispose of all food in the refrigerator, which included cut fruit, salad, cottage cheese, sliced cheese and milk. All food was disposed of immediately. A sign was posted on refrigerator instructing staff not to use - out of order.

* Dry storage - cardboard box of bread on floor.

The areas of concern were discussed with Staff 1 (Executive Director), Staff 2 (Regional staff /acting Dietary Services Manager) and Staff 3 (ED in training) on 06/27/24. Findings were acknowledged.

1. Our kitchen will get a thorough and deep clean to bring us back into compliance.

2. Our system will include a walk through and a cleaning task list to ensure that we are properly maintaing the kitchen in accordance to the OARs.

3. Going forward, we will have a two person check 3 times daily for the next 30 days and one a week after that to ensure that the kitchen is cleaned to our standards.

4. Executive Director and Dining Services Manager are responsible to ensure that the kitchen is kept clean and within standards.