Print Inspection: DVGD

The findings of the kitchen inspection, conducted 08/02/24, 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 revisit to the kitchen inspection of 08/02/24, conducted on 10/10/24, 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, 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 kitchen, assisted living kitchenette, food storage areas, food preparation, and food service on 08/02/24 between 11:00 am and 2:00 pm revealed splatters, spills, drips, dust and debris noted on:

- Can opener blade and housing;

- Interior of drawers of prep table;

- Floors throughout main kitchen area;

- Corners, edges, behind and under equipment in main kitchen area;

- Walls and floors behind cooking equipment;

- Fans in kitchen area with dust/dirt debris blowing on food prep areas;

- Open stainless steel shelving;

- Metal racks in walk in;

- Walls above and behind prep areas;

- Sides of grill;

- Quick rack between fryer and grill;

- Hood vent above Fryer;

- Interior and exterior of convection ovens;

- Side of Cabinets in the Kitchenette; and

- Drain in kitchenette.

The following areas/items were found needing repair:

-Wire racks in walk in with areas of rust and ware;

-Wire racks in reach in cooler in ALF kitchenette with rust;

- Multiple areas throughout main kitchen area with cracked/broken tile; and

-Multiple meal trays/service trays were noted scored/chipped/cracked.

* Multiple dish racks were stored on the floor.

* Multiple plastic soup bowls were noted heavily scored/pitted and in need of replacement.

* Multiple single use food contact surfaces of dishes were not stored to protect from potential contamination as required. Coffee filters were stored open to potential contamination.

* Multiple food items were stored in reach in cooler/freezers and walk in cooler uncovered and open to potential contamination.

* Trays to be delivered to rooms were observed to have multiple items not covered/protected from potential contamination during transport to resident room. The surveyor intervened and asked staff to cover all food/beverage items.

* Door to kitchenette area was observed wide open prior to meal service. The door had a screen but it was propped open. Multiple flies were noted in the dining room area adjacent to the kitchenette. The surveyor requested the facility staff close the door as required. Staff stated it was "usually closed," however it was open when surveyor arrived to kitchenette and flies were observed in the kitchenette and dining room areas.

Staff 2 (Food and Beverage Director) and the surveyor toured the kitchen and kitchenettes. Staff 2 acknowledged the above findings.

The areas in need of cleaning and repair were reviewed with Staff 1 (Administrator) who acknowledged the findings.

Cleaning of the following areas and equipment were completed: Can opener blade and housing; Interior of drawers of prep table;  fans in the kitchen area,  open stainless steel  shelving; wall above and behind the prep areas, side grill  and quick racks between fyer ad grill.  The  night housekeeper will perform weekly cleaning of these areas and equipment. The Director of Food and Beverage will monitor and ensure regular cleaning are being done.

Initial cleaning was done - floors throughout main kitchen area, corners and edges,   behind and under the equipment, walls and floors behind cooking equipment,  convection oven and hood vents above the steamer.  Professional cleaning of these areas will be done and the night housekeeper  will do a regular weekly deep cleaning.  The Food and Beverage Director  will monitor weekly to ensure cleaning is being done.

Drain in kitchenette was cleaned and will be cleaned on a weekly basis by the night housekeeper.   The Food and Beverage Director will check on a weekly basis.

New shelving will be ordered for the walk -in fridge in the main kitchen.  

The Maintenance director will repair the wire racks in reach in cooler in ALF2.

Broken and cracked tiles in main kitchen area will be replaced by a contracted provider.  Maintenance Director will schedule. Community received the bid/ pricing for tile work.  

Multiple plastic soup bowls were noted

heavily scored/pitted and in need of

replacement.  The Food and Beverage Director have purchased new trays and soup bowls to replace the  old ones.  

Multiple single use food contact surfaces of dishes were not stored to protect from potential contamination as

required. Coffee filters were stored open to potential contamination.  Multiple food items were stored in

reach in cooler/freezers and walk in cooler uncovered and open to potential contamination. Trays to be delivered to rooms were observed to have multiple items not

covered/protected from potential contamination during transport to resident room.

These areas were immediately addressed by the Food and Beverage Director and  Dining Room Manager.  A container for coffee filters was provided, training was done with staff members about requirement of covering food items in the fridge and meal trays. Collective training will be done during all staff meeting on August 22nd  regarding this policy.  The Dining Room Manager will check daily to ensure compliance and Director of Food and Beverage will  monitor.

Door to kitchenette area was observed wide open prior to meal service. The door had a screen but it was propped

open. The Food and Beverage Director provided immediate correction and communication with dining staff was done.  The Dining Room manager will check daily.  A signage/ poster was ordered.

The Food and Beverage Director and  Administrator are responsible to see that corrections are completed and on-going follow-through to ensure compliance with state regulations. These items will be checked during weekly and

daily rounds.