Print Inspection: JMRU

The findings of the kitchen inspection, conducted 05/28/24, 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.

The findings of the first revisit to the kitchen inspection of 05/28/24, conducted 08/07/24, 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 kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 05/28/24 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas:

* Flooring throughout the entire kitchen had significant build up of black matter including under, behind and/or in front of the following:

 - Convection oven;

 - Commercial mixer;

 - Shelving storing telephone;

 - Single sink in prep area;

 - Shelving storing cutting boards and food storage containers;

 - Entrance to walk in refrigeration;

 - Stove/grill/deep fat fryer;

 - Steamer;

 - Food service/steam table;

 - Ice machine;

 - Beverage service counter; and

 - Prep counter with commercial can opener.

* Lower shelves under the steam table, both front and back with drips/spills/food debris;

* Lids of food storage bins had food debris;

* Commercial mixer had food splatter on the base and food debris on shelving;

* Exterior and lids of the garbage cans near the service line had food drips/splatters;

* Commercial can opener blade with black matter and food debris in the holder attached to prep counter;

* Side of the steamer had food drips/splatter;

* Exterior doors of refrigerator on the service line with drips/spills and interior bottom shelf with food debris; and

* Fronts of the oven doors had food drips/splatter.

Areas which required cleaning were observed and discussed with Staff 1 (Dietary Manager) and discussed with Staff 2 (Executive Director) on 05/28/24. The findings were acknowledged.  

1. A vendor will be contacted for deep cleaning of the entire kitchen floor before 7/27/2024. Existing equipment will be cleaned as well as possible. The entire kitchen floor will be cleaned daily, and kitchen equipment and appliances will be cleaned daily as well.

2. To ensure ongoing cleanliness, there should be a daily task list for each member of the kitchen team specifying responsibilities such as cleaning the stove, floor, shelving, fridge, and freezer. Each team member should sign off daily to confirm completion of their assigned tasks.

3. The Dietary Manager should meet with the team to in-service on what needs to be done moving forward and the consequences if tasks are not completed.

4. To prevent recurrence of cleanliness issues, the Executive Director and Kitchen Manager will conduct a complete walkthrough of the kitchen daily to identify any areas needing attention. The results of these daily walkthroughs will be reviewed at the stand-up meeting, and a plan will be implemented promptly for any identified items.

5. Completion of weekly walkthrough tasks will be reviewed monthly as part of the kitchen's Continuous Quality Improvement (CQI) process.

The Executive Director and Kitchen Manager are accountable for maintaining this system and ensuring adherence to cleaning standards and procedures.