Print Inspection: IF5L

The findings of the kitchen inspection, conducted 08/16/23, 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 08/16/23, conducted 10/26/23, 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 second revisit to the kitchen inspection of 8/16/23, conducted 02/12/24, 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 food was prepared, and 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 facility kitchen, food storage areas, food preparation, and food service on 08/16/23 revealed splatters, spills, drips, and debris noted on:

- Can opener blade and casing;

- Stand mixer;

- Plate warmer and clean plates in the warmer;

- Shelving below the steam table;

- Shelving and floors of reach-in and walk-in refrigerators;

- Dry storage shelving, flooring, and food containers;

- Dishes and cookware stored on open shelving and racks;

- Open stainless steel shelving and metal rack shelving throughout the kitchen;

- Interior of drawers and cupboards in the beverage station;

- Carts;

- Underneath shelving and equipment throughout kitchen; and

- Janitorial closet floor sink and drain heavily soiled.

* Staff preparing food did not have long beard restrained.

* A serving utensil was left in a bin of undated, unlabeled food in the refrigerator on the tray line.

* Cutting boards on the steam table, the deli fridge, and the color coded boards were stained and deeply scored.

* Scoops left in multiple bulk bins of food.

* Uncovered, undated, and unlabeled prepared foods in the walk-in, deli, tray line, and beverage station refrigerators.

* Packaged foods not dated when opened.

* Dish washing racks were stored on the floor.

* There were no strips to test the sanitizing solution to ensure it was at the correct ratios.

The areas in need of cleaning and repair were reviewed with Staff 1 on 08/16/23. She acknowledged the findings.

1. Kitchen will be cleaned thoroughly, including floors,  storage area, food preparation area and all spills, drips, and debris noted during survey.

-New stand mixer has been ordered and old one is not being used.

-New can opener was ordered and current one was cleaned.

-All opened containers without label/date were thrown away. Provided education to staff regarding importance of labeling/dating on day of survey.

-Hair/Beard nets ordered.

-Test strips for sanitizing solution ordered.

-Dish washing racks are being stored on racks, not the floor. Education provided day of survey.

-A meeting with all dining services team members occurred on 8/24/2023 to provide education on all findings during survey.

-Cleaning checklists were revised and posted.

2. Executive Director and Associate Executive Director will check kitchen cleanliness and storage each day to ensure cleaning checklists and storage procedures are being done properly.

3. Three times per week.

4. Executive Director and Associate Executive Director.

Based on observation and interview, it was determined the facility failed to ensure food was prepared, and the kitchen was maintained, in accordance with the Food Sanitation Rules OAR 333-150-000. This is a repeat citation. Findings include, but are not limited to:

Observations of the facility kitchen, food storage areas, and food preparation on 10/26/23 revealed splatters, spills, drips, and debris noted on:

- Can opener blade;

- Stand mixer;

- Dry storage shelving, flooring, and food containers;

- Dishes and cookware stored on open shelving and racks;

- Open stainless steel shelving and metal rack shelving throughout the kitchen; and

- Underneath shelving and equipment throughout kitchen.

* Staff preparing food removed their hat and placed it on food preparation area.

* Dishwasher did not change gloves between handling dirty and clean dishes.

* Staff preparing food did not change gloves between tasks.

* Tongs left in containers of food.

* Uncovered, undated, and unlabeled prepared foods in the walk-in, deli, and tray line reach in refrigerators.

* Packaged foods not dated when opened.

* Opened, uncovered foods in the dry storage.

The above information was reviewed with Staff 3 (Dietary Services Director) on 10/26/23. He acknowledged the findings.

1. Kitchen was thoroughly cleaned. All splatters, spills, and debri were cleaned from all areas noted during most recent survey on 10/26/23. All food unlabeled, undated and uncovered was thrown away.

*Associate that removed their hat was educated on proper sanitation and hand washing. He understands that he should go to break room to adjust his hat and then wash his hands when coming back into the kitchen.

*Dishwasher and all staff were educated on glove sanitation and properly handling clean/dirty dishes as well as changing gloves between tasks.

*Staff were educated on the importance of not leaving utensils in food containers.

* Educated staff on importance of food safety and sanitation. All staff will date/label and cover food going forward.

2. Dining Services Director will frequently check for labels and dates in the kitchen. Dining Services Director will maintain a cleaning schedule.

3. Dining Services Director will check the cleaning schedule and the labeling/storage system once per day.

4. Executive Director and Dining Services Director.

Based on interview and observation, it was determined the facility failed to ensure their relicensure survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to:

Refer to C 240.

Refer to C240.