Print Inspection: F5YH

The findings of  the kitchen inspection, conducted on 10/12/22, 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.

The findings of the first revisit to the kitchen inspection of 10/12/22, conducted 01/04/23,  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 and interview, it was determined the facility failed to ensure the kitchen was operating in accordance with the Food Sanitation Rules OAR 333-150-0000.  Finding include, but are not limited to:

On 10/12/22 at 10:10 am, the facility kitchen was observed to need cleaning in the following areas:

* The freezer (across from ice machine) had food debris on the bottom shelf, serving of ice cream was uncovered and undated and exterior doors had splatters;

* Freezer (against wall past windows) had food debris on the bottom shelf and exterior doors had splatters;

* Refrigerator (against wall past windows) had exterior doors with splatters and the vent at the bottom had dust accumulation;

* Ceiling vent above kitchen "out" door had dust buildup;

* An operating stand fan near the steamtable had dust buildup;

* An operating fan under the windows had dust buildup;

* The dishroom had white buildup on the floor (hard water stains and uncleanable per Staff 2); splatters/drips on booster heater; hood over dishwasher had splashes and splatters; floor was sticky and had food debris.

The flour and brown sugar bins had scoops/cups in them, touching the food.

The areas of concern were observed and discussed with Staff 1 (Administrator) and Staff 2 (Dietary Services Director) on 10/12/22. The findings were acknowledged.

1.

The food debris on the bottom shelf of freezer across from ice machine was cleaned, the uncovered and undated ice cream was thrown out and the exterior doors were cleaned.

The food debris on the bottom self of the freezer against wall past window was cleaned the exterior doors were also cleaned.  

The exterior doors splatter and the vent at the bottom with dust accumulation of the refrigerator against wall past window have been cleaned.  

Ceiling vent above kitchen "out" door with dust buildup will be removed, cleaned, and painted. After the paint has dried it will be put back into place.  

The operating stand fan near the steamtable with dust buildup has been removed.

The operating fan under the window with dust buildup has been removed.  

The dish room the splatter/drips on booster heater, splashes, and splatter on hood over dishwater, the sticky floor and debris have been cleaned.  We have completed a search on what removes hard water stains and will remove the white build up on the floor (hard water stains).

The scoops/cups in the flour and brown sugar bins have been removed with signage not to leave scoops/cups in bins.

2.

The Dining Services Director or cook will completed daily walk throughs to insure the daily and weekly cleaning schedule is being followed, there is no uncovered  or undated food, that there is no debris in the freezers or refrigerators, there is no dust on any vent or fan, all freezer and refrigerator doors are free from splatter, that the dish room is free of water hard stains, that there are no splatter or drips on booster heater, that her are no splashes and splatter on the hood over the dishwasher, the floor is not sticky and that there is no food  debris  on the floor.

The Plants Operation Director will complete biweekly walk throughs of the kitchen paying close attention to the dust accumulation is the vents and any other maintenance needs.

The Executive Director will complete a monthly inpsection using the CBC Annual Kitchen Inspection sheet as a guideline.

3.

The Dining Services Director or cook will evaluate daily.   

The Plants Operation Director will evaluate biweekly.  

The Executive Director will inspect monthly.

4.  

Executive Director is responsible to see that the corrections are completed/monitored.

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 C 240.

Refer to C240