Print Inspection: DPDS

The findings of the kitchen inspection, conducted 11/20/23, 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 333-150-0000.

The findings of the first revisit to the kitchen inspection of 11/20/23, conducted 03/13/24, 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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observation occurred of the main kitchen and Terrace building kitchen from 10:45 am through 1:15 pm and the following was identified:

1. Main kitchen: commercial meat slicer and industrial stand mixer were not covered when not in use.

2. Terrace kitchen:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, rust, and/or black matter was visible on or underneath the following:

* Ice machine vent;

* Ice machine interior;

* Wall adjacent to ice machine;

* Heating/cooling vent above sink in the dishwashing area;

* Ceiling vent in dishwashing area;

* Refrigerator shelves;

* Utility carts handles, corners, and edges;

* Open box on floor containing recyclable materials;

* Drains throughout the kitchen and dishwashing area;

* Can opener handle was sticky to touch; and

* Can opener blade.

b. The following areas were in need of repair: white utility carts had heavy wear on handles.

c. Poor infection control practices observed, but not limited to:

* Dining room had pre-set tables with food contact surfaces of cutlery exposed to potential contamination; and

* When plating meals, a cook touched food items with potentially contaminated gloves.

At approximately 1:00 to 1:15 pm, the above areas were reviewed with Staff 1 (Executive Director),  Staff 2 (Dining Services Director), and Staff 3 (Chef) who acknowledged the identified areas.

A daily cleaning schedule has been implemented in The Terrace Kitchen. Executive Director will do daily walk throughs to assure cleanliness. The dietary manager and Chef will monitor and audit cleaning weekly.

All dietary staff has been in-serviced on sanitation and infection prevention including keeping meat slicer and industrial stand mixer covered when not in use, wiping down can openers and shelving in refridgerators.  Serving Staff have been inserviced on proper serving policies, infection prevention, hand washing, and table setting, specifically covering silverware before use.

New utility carts for food delivery have been ordered and will replace the old utility carts upon arrival.

Floor drains have been cleaned, but will be replaced when flooring is redone in kitchen. Construction Scheduled to start 1/9/2024. With an estimated two weeks to complete work. Policy analyst has been notified.