Print Inspection: DBH7

The findings of the kitchen inspection, conducted 03/26/24, 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 annual kitchen inspection of 03/26/24, conducted 05/14/24, 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 compliance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 03/26/24 at 11:05 am, the kitchen was observed to need cleaning in the following areas:

a. Food spills, splatters, debris, dirt, grease, black matter and/or dust was observed on the following:

* Commercial can opener blade;

* The counter top holding microwave;

* Lower shelves throughout the kitchen:

* Hood vents above stove/grill;

* Stainless steel wall behind stove/grill;

* Exterior of flour and sugar bins; and

* Side of stove.

b. Other areas of concern included:

* Multiple containers of food items in the refrigerator at the end of the steam table, were not labeled with dates or contents;

* The walk in refrigerator had a container of lettuce undated and a mixer bowl of unknown contents which was not labeled or dated;

* Pasteurized eggs were not available, the vendor provided a substitute which was not pasteurized, if the facility was unable to return the eggs they must be fully cooked when served to residents;

* Staff were not washing hands between glove changes; and

* Some staff not wearing hair restraints.

The areas of concern were observed and discussed with Staff 1 (Kitchen Supervisor) and discussed with Staff 2 (Executive Director) on 03/26/24. The findings were acknowledged.  

a. Action:

~ All food spills, splatters, and debris have been cleaned.

a. Avoid happening again:

~ A regular cleaning schedule has been implemented for the following areas;

* Commercial can opener

* Counter tops

* Lower shelves

* Hood vents above stove/grill

* Stainless steel wall behind stove/grill

* Sides of stove/grill

* Exterior of flour and sugar bins

~ In addition checklists for cooks and servers that must be completed before end of shift, on a daily basis, have been made.

~ Kitchen supervisor is responsible for seeing and making sure tasks are done daily.

b. Action:

~ Have posted signs to reinforce labeling things before storing them.

b. Avoid happening again:

~ Labeling has been added to the daily checklist for cooks.

~ Kitchen supervisor will be in charge of making sure they are completeing checklist daily.

b. Action:

~ Pasturized eggs were ordered, and remaining unpasturized eggs were fully cooked before being served to residents.

b. Avoid Happening again:

~ Made contact with vendor to make sure that any substitutions must be pasturized.

~ Kitchen supervisor is responsible for not acceptin non pasturized eggs from vendor.

b. Action:

~ Required staff further training on cross contamination, and improper glove use and hair restraints.

b. Avoid happening again:

~ Had staff study over the rules and printed a quick reference of cross contamination.

~ Posted signs implementing the need for hair restraints.

~ Kitchen supervisor is in charge of monitering glove use and hair restraint use.

Based on observation and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities.

Findings include, but are not limited to:

Refer to C240.

Refer to plan of correction for C240