Print Inspection: GYTK

The findings of the kitchen inspection, conducted 11/21/23, 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 first revisit to the kitchen inspection of 11/21/23, conducted 03/01/24, 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.

Based on observation and interview, it was determined the facility failed to ensure the kitchen was clean and practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 11/21/23 at 11:00 am, the kitchen was observed to need cleaning in the following areas:

* Interior and exterior of the microwave;

* Lids of food storage containers in the dry storage area; and

* The exterior doors of reach in refrigerators and freezer.  

Items in the refrigerator were not sealed closed to prevent potential cross contamination, including an open bag of peeled garlic and a block of butter.

One staff was not using any type of beard restraint.

During food preparation observations there was a lack of appropriate glove use including the failure to wash hands when changing gloves.

The areas were discussed with Staff 1 (Executive Chef) and Staff 2 (Executive Director) on 11/21/23. The findings were acknowledged.

1) The actions that will be taken to correct the rule violation include:

a) The microwave will be replaced to ensure its integrity. A daily cleaning task list will be signed off by staff on duty to ensure cleanliness.

b) The lids from the food storage containers will be cleaned inbetween meal services, and will have a documented weekly cleaning task list signed off by staff on duty to ensure cleanliness.

c) The exterior doors of reach in refridgerators will be cleaned inbetween meal services and will be signed off on a daily cleaning task list.

d) All items in the refrigerator are covered, dated, and properly labeled.

e) All employees who are involved in the preparation of food will be required to wear a beard restraint.

f) All employees who are involved in the preparation of food will be required to wash their hands inbetween changing gloves.

2) The system will be corrected so this does not occur again by:

a) Daily and weekly cleaning task lists to observe the the microwave, food storage container lids, exterior refridgerator doors are cleaned.

b) All employees who are involved in the preparation of food will complete "Food Safety Fundamentals" through Relias training by 1/20/24.

c) Executive Chef or designee will ensure there are hair and beard restraints prior to entry to the kitchen.

3.The areas needing correction will need to be monitored daily and monthly through daily/weekly checklist audits. All employees who are involved in the preparation of food will be trained through the "Food Safety Fundamentals" on proper hand washing techniques and santiation by 1/20/24.

4. The Executive Chef and Administrator will be responsible for ensuring 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 C240.

See Plan of Corrections (POC) for all citations.