Print Inspection: ITMF

The findings of the kitchen inspection, conducted 8/15/23, 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 08/15/23, conducted 02/01/24, 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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility kitchen areas were reviewed on 8/15/23 from 1:30 pm through 3:30 pm and the following was noted:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following:

* Floors in corners, edges, behind and under equipment;

* Floors under ware washing area/equipment;

* Interior of Ice Machine;

* Interior and exterior of microwave;

* Radio;

* Exterior of grill;

* Interior of ovens (storing of clean dishes);

* Industrial slicer;

* Large vertical go racks;

* Interior of warming bakery rack;

* Under shelving in dry storage;

* Large hood and wall behind grills; and

* Interior and exterior of movable air filter/fan system.

b. Multiple trays of desserts and/or fruit were stored in the walk in cooler uncovered and open to potential contamination.

c. Multiple packages of potentially hazardous food items were found open in the freezer case by fryer and walk in freezer.

d. Multiple kitchen staff preparing and/or serving food did not have hair and/or facial hair effectively restrained as required.

e. Food contact surfaces of industrial mixer and slicer were observed stored uncovered and exposed to potential contamination.  

f. A dietary staff member was observed to handle ready to eat food products with their bare hands.

g. Dining room table settings were observed preset and the food contact surfaces of silverware and glassware were exposed to potential contamination.

h. Facility was observed hot holding soup from 10:30 am -6:30 pm, breakfast items from 7 am- 11 am, lunch and dinner items from 11 am to 6:30 pm. This practice exceeds the requirement for hot holding/ tray line-meal service times to not exceed 2 hrs to preserve nutritive value and palatability of food products.  

Staff 3 (Kitchen Manager), toured the kitchen with the surveyor and acknowledged areas of concern. At approximately 3:00 pm, surveyor reviewed above areas with Staff 1 (Executive Director) and s/he acknowledged the identified areas.  

A. Accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible.

Deep clean of kitchen was done that included the identified areas in the survey.

We are revising our daily, weekly and monthly cleaning check list to include all areas identified.

The daily, weekly and monthly checklists will be turned in to Executive Director. Spot checks to be done daily by Check, Twice weekly by the Executive Director and monthly by the Regional Culinary Director.

The Executive Director will be responsible to see the corrections are completed/monitored.

B. Multiple trays and desserts/and or fruit were stored and open to potential contamination.

Retrain all staff on proper food storage and labeling techniques.

Revise the Dessert policy and staff orientation checklist to ensure all new staff are properly trained. Ensure continuous staff training program includes proper storage and labeling techniques.  

Spot checks are to be done daily by the Chef and/or dining room supervisor/ trained designee,  weekly/ PRN by the Executive Director/ trained designee, and monthly by the Regional Culinary Director to ensure continuous adherence to the correction.

The Executive Director, Chef, and Dining Room supervisor will be responsible for ensuring the corrections are completed/monitored.

C. Multiple packages of potentially hazardous food items were found open in the freezer case by the fryer and walk-in freezer.

Retrain all staff on proper food storage and food contamination prevention.

Revise the staff orientation checklist to ensure all staff are trained on proper food storage and food contamination prevention.  

Spot checks are to be done daily by the Chef and/or dining room supervisor/ trained designee, weekly/ PRN by the Executive Director/ trained designee, and monthly by the Regional Culinary Director to ensure continuous adherence to the correction.  

The Executive Director and Regional Culinary Director will be responsible for ensuring the corrections are completed/monitored.  

D. Kitchen Staff preparing and/or serving food did not have hair and/or facial hair effectively restrained as required.

Retrain all staff on proper hair and facial hair restraints. Purchase additional hair and facial hair restraint products to be available for staff use.

Update staff orientation checklist to proper work attire Guidelines that include hair/ restraints to all kitchen staff orientation checklist. Provide posted visual reminder of work attire guidelines that include hair restraints before entering the kitchen on entry door.

Spot-checking the staff attire to be performed multiple times daily by the chef and or dining room supervisor/trained designee.

The Executive Director, Chef, and Dining Room supervisor will be responsible for ensuring the corrections are completed/monitored.

E. Food Contact surfaces of industrial mixer and slicer were observed stored uncovered and exposed to potential contaminants.

Disposable covers were ordered for the mixer and slicer.

Train staff on proper storage of industrial mixer and slicer and add to staff training checklist.

Daily/ PRN Spot check for proper storage after usage of the industrial mixer and slicer by the chef/ trained designee. Executive Director/ trained designee to spot-check the storage of machines on weekly/PRN walkthroughs of the kitchen.

The Executive Director, Chef, and Dining Room supervisor will be responsible for ensuring the corrections are completed/monitored.  

F. Dietary staff member was observed handling ready to eat food products with their bare hands.

Retrain staff policy on bare-hand contact with ready-to-eat food and proper food handling protocols.

Update staff orientation and kitchen statement of standards policy to specifically include bare-hand contact with ready-to-eat food and proper food handling protocols to ensure all staff are trained.

Spot Check to be done daily by chef/and or trained designee and Executive director/trained designee to do spot checks weekly and PRN. Add bare-hand contact with ready-to-eat food and proper food handling protocols to continuous training material.

The Executive Director and Chef are responsible for ensuring corrections are completed/monitored.  

 G. Dining room table settings were observed preset, and the food contact surfaces of silverware and glassware were exposed to potential contamination.

Implement wrapped silver into the table settings and glasses placed inverted on tables. Train all staff on the new table setting procedure.

Update our dining room table setting policy and staff orientation checklist so that all staff are trained to set the dining room tables with wrapped silverware and glasses inverted on tables.

Daily spot checks for compliance are to be done daily by the dining room supervisor/and or trained designee and weekly and PRN by the Executive Director/trained designee.

The Executive Director and Dining room supervisor will be responsible for ensuring the corrections are completed/monitored.

H. Facility was observed holding soup from 10:30 am -6:30 pm, breakfast items from 7 a.m. to 11 a.m., and Lunch and dinner items from 11 am to 6:30 pm. This practice exceeds the requirement for hot holding/tray line- meal service times not exceed 2 hrs. to preserve nutritive value and palatability of food products.

Executive Chef to train Kitchen staff to cook large batches of soups, cool and reheat in scheduled small batches for hot holding no longer than in 2-hour increments.

Revise our soup policy from the Company statement of standards for the kitchen to include the requirement for hot holding rule not to exceed two hours.

Chef/dining room supervisor/and or trained designee to ensure we are compliant with hot holding rule daily.

The Executive Director, Chef, and Dining room supervisor are responsible for ensuring corrections are completed/monitored.