Print Inspection: IQD1

The findings of the kitchen inspection, conducted 05/24/23, 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 05/24/23, conducted 08/07/23, 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 clean, in good repair and food was stored appropriately in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

The facility's kitchen was toured on 05/24/23 at 12:30 pm.

a. An accumulation of food spills, splatters, loose food debris, grease, dirt, dust and garbage was observed on, in or underneath the following:

* Flooring throughout the kitchen;

* Walls throughout the kitchen;

* Ceiling throughout the kitchen;

* Venting units throughout the kitchen;

* Lighting fixtures throughout the kitchen;

* Floor drains;

* Fire sprinkler heads;

* Coffee pot;

* Toaster;

* Plastic and stainless steel utility carts;

* Shelving unit between doors to the dining room;

* Clean glassware holder in shelving unit between doors to the dining room;

* Plate warmer;

* Steam table, including knobs, legs and shelves;

* Stove;

* Griddle;

* Spice rack;

* Shelving unit below large stand-up mixer;

* Cutting board holder;

* Drawers in prep area;

* Small Kitchen Aid mixer;

* Containers for bulk dry goods;

* Floor of walk-in freezer;

* Baker's racks in walk-in refrigerator;

* Exhaust fan grates in walk-in refrigerator;

* Warewasher, including plumbing, mechanics and shelving; and

* Venting hood above warewasher.

b. The following kitchen items required repair:

* Exit door to dining room had chipped paint;

* Shelving unit between doors to the dining room had chipped paint with bare wood exposed;

* Two lighting fixture covers near steam table had chipped corners;

* Drywall in dry storage area was gouged;

* Cooling unit of walk-in freezer had build-up of condensation; and

* Warewasher was observed to operate multiple times and inconsistently registered the required temperature for sanitation.

c. The following items required replacement:

* Plastic spatulas near the three compartment sink had gouges;

* Color-coded cutting boards had deep scores and a burn mark; and

* Cutting board near steam table had deep scores.

d. Observation of the facility's walk-in refrigerator and freezer revealed the following foods were not covered, dated, and/or labeled appropriately:

* Hard boiled eggs;

* Cottage cheese;

* Prune juice;

* Multiple single servings of canned peaches and applesauce;

* Sliced lemon;

* Salad greens;

* Waffles; and

* Hamburger patties.

e. Garbage cans throughout the kitchen remained uncovered when not in use and two of those garbage cans did not have lids.

Staff 1 (Executive Director) was unavailable for the kitchen walkthrough and requested the tour be completed with Staff 2 (Dietary Service Manager) and Staff 3 (Office Manager). The items that required cleaning, repair, replacement, dating, labeling and covering were observed and discussed with Staff 2 and Staff 3 on 05/24/23 at 2:06 pm. They acknowledged the findings.

C 240 SS=F  OAR 411-054-0030 (1)(a-e)  Resident Services Meals, Food Sanitation Rule

1  (a)All kitchen surfaces will be cleaned and maintained with a kitchen cleaning schedule.

2.  (a)Dining Services Manager will complete weekly sanitation audits and forward results to ED and RDO.

3.  (a)ED and DSM will complete the weekly walk-thru of the refrigerator and freezer to ensure cleanliness.

4.  (a)The cleaning schedule is in place for all components of the kitchen.

5.  (a-e)Regional support visits will include a kitchen audit.  This can be done by the Regional Director of Operations, Regional Support Nurse, operations Specialist, and the Regional Director of Dining Services.

6.  (b)All items listed as needing repair, are currently in process.  Drywall to be repaired and all painting to be completed.  Light fixture covers have been ordered and will be replaced.  Cooling unit condensation is being addressed, as are the water temps for the Warewasher.

7.  (c)Cutting board equipment and spatulas have been replaced, and cutting board near the steam table has been order.  New garbage containers with lids have been ordered.

8.  (a-e)All dining staff will receive additional training on all aspects of cleaning, hygiene, and cross-contamination.

9.  (a-e)ED, DSM, Maintenance Director, and CRD will monitor all aspects of kitchen cleaning and repair.