Print Inspection: ESBU

The findings of the kitchen inspection, conducted 11/30/23, 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 OARs 333-150-0000.

The findings of the revisit to the kitchen inspection of 11/30/23, conducted on 02/08/24, 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 accordance with the Food Sanitation Rules OARs 333-150-0000.  Findings include, but are not limited to:

On 11/30/23 at 11:10 am the following were observed:

* Boxes were stored on the kitchen floor (paper towels and disposable containers), on the floor of walk in refrigerator (meat and two stacks of liquid eggs) and the floor of walk in freezer (stacks of multiple boxes of food);

* The dishwasher temperatures were not meeting minimum required temperature. Three dishwashing cycles were run without appropriate temperatures being reached for wash and rinse.  The facility called for immediate service; and

*One staff was not wearing any hair restraint.

The findings were discussed with Staff 1 (Kitchen Manager) and Staff 2 (Executive Director) on 11/30/23. The findings were acknowledged.

C-240 Boxes stored on ground.

       1-Deliveries are to be dispursed immediately.

       2-Needs to be put on cart if not able to.

       3- DSM and DM to audit bi weekly to ensure all is being followed

       4- Dining Service Manager and Dining Director

C-240 Dishwasher Tempature

      1-ECO-LAB contacted to ensure temp is accurate- ED has also asked about the Santitiation piece of the machine.

       2-Needs to be checked daily

       3- DSM and DM to audit bi weekly to ensure all is being followed

       4- Dining Service Manager and Dining Director

C-240- Hair protection-

       1-All staff have been given hair nets or hats to ensure proper coverage

       2- checked daily and staff to sign uniform policy

       3- DSM and DM to audit bi weekly to ensure all is being followed

       4- Dining Service Manager and Dining Director

Staff training will be completed and signed by staff

1-20-24 ED and DSD.