Print Inspection: AE2Y

The findings of the kitchen inspection, conducted 12/07/22, 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.

C 240 SS=D OAR 411-054-0030 Resident Services Meals, Food Sanitation Rule, 333-150-000

1.  All kitchen surfaces will be cleaned and maintained with a kitchen cleaning schedule.  

2.  Dining Services Manager will complete weekly sanitation audits and forward results to ED and RDO.

3.  ED and DSM will complete weekly walk-thru of refrigerator and freezer to ensure cleanliness.

4.  Cleaning schedule is in place for all components of the kitchen.

5.  Regional support visits will include a kitchen audit.  This can be done by the Regional Director of Operations, Regional Support Nurse, Operations Specialist and the Regional Director of Dining

Services.

6.  All items needing repair, are currently in process.

7.  Cutting board equipment is being immediately purchased.

8.  All dining staff will receive training on hand hygiene and cross-contamination.  

The findings of the revisit to the kitchen inspection of 12/7/22, conducted 2/22/23, 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, record review and interview, it was determined the facility failed to ensure 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 main facility kitchen, food storage areas, food preparation, and food service on 12/7/22 revealed;

a) splatters, spills, drips, dust and debris noted on:

- Juice machine;

- Can opener casing;

- Industrial mixer, safety cage and stand;

- Interiors of drawers;

- Open stainless steel shelving throughout kitchen;

- Underneath shelving and equipment;

- Legs of equipment, prep tables, shelves;

- Walk-in refrigerator and freezer floors;

- All food storage racks/shelves in dry good storage, walk-in fridge and freezer,

- Floors throughout kitchen in corners and underneath equipment;

- Service/utility carts and wheels;

- Dish machine;

- Walls behind, near and under the dish machine;

- Can storage rack in dry goods area;

- Walls throughout kitchen;

- Smoke detector near/above a prep area;

- Ceiling with dust, staining, splatters;

- Window seal near beverage prep area;

- Top of steam/tray line service;

- Exterior of the range, range top, grill flat top and grease trap were found with grease and food debris build up;

- Floor mats with debris build up;

- Light switch with build up making it not a smooth cleanable surface and or with visible food debris;

- Sides and top of commercial toaster;

- walls and caulking underneath knife storage;

- Interior and exterior of microwave;

- Food contact and non food surfaces of industrial slicer;

- Drawers and cabinet under sink of the beverage station in dining room;

- Drains throughout the kitchen area;

b. The following areas were in need of repair:

- Caulking near hand washing was missing, cracked or found with black matter;

- 3-4 inch hole on left wall near the ceiling as you entered the kitchen;

- Hand washing sink near exit to dining room with build up around faucet

- Large ice build up in freezer;

- Ice build up in pipe in walk-in refrigerator;

- Chips, nicks peeling paint on wall next to eye station;

- Cabinet drawers of beverage station in dining room damaged/warped;

- Caulking missing on beverage station in dining room; and

- Entry and exit doors to kitchen with worn/missing/peeling paint.

* White cutting boards found with deep scoring and staining.

* Clean dishes were being stored on racks/shelves that were dirty and dusty.

* Kitchen staff observed handling clean dishes after handling dirty dishes without washing or sanitizing hands.

*Kitchen did not have a small diameter probe thermometer for checking temperature of thin foods.

Staff 2 (Dining Services Director) and the Surveyor toured the kitchen. Staff 2 acknowledged the above findings.

At approximately 1:15 pm, the areas in need of cleaning, repair and attention were reviewed with Staff 1 (Administrator). She acknowledged the findings.