Print Inspection: JRCC

The findings of the kitchen inspection conducted 01/11/23, 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 1/11/23, conducted 3/22/23, 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 01/11/23, conducted 06/06/23, 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 third revisit to the kitchen inspection of 1/11/23, conducted 7/19/23, 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 accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 01/11/23 at 10:30 am the kitchen was observed to need cleaning in the following areas:

* Vents above stove/grill/deep fat fryer;

* Black matter on floor and around drain under steamer;

* Four food storage bin lids under prep counter;

* Front and sides of grill/ovens;

* Vents above salad prep area;

* Doors on the outside of the sandwich refrigerator; and

* Front of bread drawer under toaster.  

The garbage can next to plate warmer and near the steam table was uncovered when not in use.

The above areas were discussed with Staff 2 (Executive Director) on 01/11/23. The findings were acknowledged.

Facility has created cleaning task list that includes daily, weekly and monthly cleaning tasks to address kitchen cleanliness in all areas. Staff will be required to initial and date each task as it is completed. Task list will address as needed cleaning tasks with a separate area for staff to sign and date the task completed as needed between scheduled cleanings. Task list will be completed daily and turned into the Dining Services Manager and the Executive Director. Weekly task lists will be discussed at weekly meetings between the Dining Services Manager and the Executive Director, as well as planning of monthly cleaning parties to address deep cleaning needs that cannot be address during hours the kitchen is in use. Task list will address the following items at a minimum:

* Air vents - cleaned weekly

*Floors & floor darins - cleaned daily

* Food storage bin lids - to be stored in proper storage area at all times throughout the course of the day

* Grill - all areas including front and sides to be cleaned daily

* Doors on sandwich refrigerator - cleaned daily & as needed during service throughout the day

* Bread drawer under toaster - will be cleaned out after each meal service is completed.

* Garbage cans - all garbage cans will be covered by lids when in the kitchen

Based on observation, record review and interviews, it was determined the facility failed to ensure the kitchen was clean and in good repair in accordance with the Food Sanitation Rules OARs 333-150-0000. This is a repeat citation. Findings include, but are not limited to:

On 3/22/23 at 11:30 am the main kitchen area was observed to need cleaning in the following areas:

*Interior and exterior of grill, stove, convection oven;

*Interior of drawer under toaster;

*Interior and exterior of microwave;

*Industrial mixer;

*Industrial can opener and housing;

*Open stainless steel shelving by prep areas and under steam table;

*Interior doors of sandwich refrigerator;

*Handle of walking cooler;

*Floors in corners, edges and under/between equipment; and

*Walls with food/debris splatter throughout kitchen.

The following areas were found to need repair:

*Multiple sprinkler heads had gaps in the ceiling;

*Hole just above floor tile by prep table; and

*Cutting boards on steam table and sandwich prep area were heavily scored/stained or chipped and were not a smooth cleanable surface.

*The large industrial mixer was observed not covered when not in use. The industrial slicer was also not covered when not in use. Staff 2 (Director of Dietary Services) confirmed there were not covers for those items.

*There were three cases of food items observed stored on the Walk-in cooler floor. Staff 2 verified that stock was not delivered that day. The facility received stock a full two days prior. Staff 2 acknowledged stock should not be stored on the floor.

*Multiple dishwashing racks were observed stored on the floor.

The Surveyor reviewed the new cleaning list with required sign off of tasks as part of plan of correction. Staff 1 (Executive Director) and 2 acknowledged there were multiple areas that were not signed off as required to indicate the daily and weekly cleaning tasks were completed. Staff 1 and 2 toured kitchen and acknowledged the above areas of concern.

Facility has created cleaning task list that includes daily, weekly and monthly cleaning tasks to address kitchen cleanliness in all areas. Staff will be required to initial and date each task as it is completed. Task list will address as needed cleaning tasks with a separate area for staff to sign and date the task completed as needed between scheduled cleanings. Task list will be completed daily and turned into the Dining Services Manager and the Executive Director. Weekly task lists will be discussed at weekly meetings between the Dining Services Manager and the Executive Director, as well as planning of monthly cleaning parties to address deep cleaning needs that cannot be address during hours the kitchen is in use. Task list will address the following items at a minimum:

* Air vents - cleaned weekly

*Floors & floor drains - cleaned twice daily

*Walls will be cleaned after every food service and as needed to ensure that any food that builds up is cleaned off in a timely manner. Staff will wipre down walls every day at the end of servide for the day

* Food storage bin lids - to be stored in proper storage area at all times throughout the course of the day

* Grill & oven - all areas including front and sides to be cleaned daily. Grill will be covered on side nearest deep fat fryer with foil that will be replaced daily. Oven will be cleaned weekly to prevent buld up of carbon residue and food debris. This will be noted weeklyon checklist.

* Doors on sandwich refrigerator, walk-in cooler and all reach-in's - cleaned daily & as needed during service throughout the day

* Bread drawer under toaster - will be cleaned out after each meal service is completed.

* Garbage cans - all garbage cans will be covered by lids when in the kitchen

*Industrial mixer and slicer will have covers in place at all times when not in use. Staff will replace cover as needed to ensure it is clean and will date the over at the time it is placed on machine.

*Industrial can opener and housing will be replaced and cleaned when finihed with every use to prevent future acid erosion and etching.

*Cutting boards on steam table have been removed and stainless steel surface to be wiped down between meal prepartation and food service and as needed for sanitation. Staff will clean and sanitize surface at the end of service for the day.

*Cutting board on sandwich prep counter to be replaced and cleaned daily to prevent staining. Weekly deep cleaning of cutting board to prevent stain build up which will be noted on cleaning checklist.

*Sprinkler heads will have proper fitting escutcheons to ensure that no open areas are visible around sprinkler heads.

*Hole above floor tile by prep table to be repaired.

*Dishwashing racks to be stored on shelves off the floor or on rolling cart when not in use.

*All stock from deliveries will be sorted and put away at the time it arrives to ensure that food storage regulations are met at all times. Dining services manager will check walk-in cooler 3 times per day to ensure that all food is properly stored on shelving and off the floor and noted on check list.

Based on observation, interviews and record review, it was determined the facility failed to ensure the kitchen was clean and in good repair in accordance with the Food Sanitation Rules OARs 333-150-0000. This is a repeat citation. Findings include, but are not limited to:

On 06/06/23 at 11:15 am the main kitchen area was observed to need cleaning in the following areas:

*Interior and exterior of stove, convection oven;

*Knobs and handles of equipment;

*Interior of drawer under toaster;

*Interior and exterior of microwave;

*Dust build up on walk-in cooler ceiling;

*Dust build up on vents and ceiling between tray line and ware washing area;

*Industrial mixer;

*Open stainless steel shelving by prep areas and where dishes were stored;

*Interior doors of sandwich refrigerator;

*Commercial grade toaster with dust/dirt debris build up on air vents;

*Handle of walk-in cooler;

*Walk-in cooler/freezer floor with food debris;

*Floors in corners, edges and under/between equipment; and

*Walls with food/debris splatter throughout kitchen.

The following areas were found to need repair:

*White cutting boards used for food prep were found heavily scored/stained or chipped and were not a smooth cleanable surface.

*There was a case of food items observed stored on the walk-in cooler floor.  There were multiple cases of food items observed stored on the walk-in freezer floor. Staff 2 acknowledged stock should not be stored on the floor.

*Multiple staff were observed preparing or serving food items without hair and/or facial hair restrained as required.

Staff 3 (Assistant Administrator) toured kitchen with surveyors and acknowledged the above areas of concern. At approximately 12:00 pm, Staff 2 (Dietary Services Manager) and surveyors reviewed areas of needed attention. Staff 2 acknowledged identified issues. At 12:15 pm the sanitation concerns were reviewed with Staff 1 (Executive Director) He acknowledged the areas of non-compliance.

1) The kitchen has been deep cleaned (including walls, walk-in, equipment, appliances, vents, racks and floors) and all food has been appropriately stored. Hair and beard barriers have been provided to all staff who are preparing food. All cutting boards that are damaged are being replaced.

2/3/4) All employees who are involved with the preperation of food will be required to wear a hair/beard barrier. An in-service will be completed for all kitchen staff by 6/20/2023 on proper cleaning procedures. Additionally, the administrator or designee will review the kitchen daily to ensure it is properly cleaned and maintained including floors, walls, kitchen equipment, food storage areas and containers. All food will be properly stored when the food is delivered. An in-servie will be completed for all kitchen staff to address proper food storage by 6/20/23. The dry storage, walk-in freezer and refigerator will be walked by the adiministrator or designee each day to ensure all food is properly stored. All cutting boards that are damaged or are worn will be replaced and maintained appropriately. All cutting boards will be inspected monthly to ensure they are in good condition

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

Refer to C 240.

Facility will implement and maintain above described plan to maintain food sanitation and safety in compliance with OAR's. All staff will participate actively in the sanitation and safety culture of the kitchen and community.

Based on interview, observation and review of documentation, it was determined the facility failed to ensure their re-licensure survey plan of correction was implemented and satisfied the Department. This is a repeat citation. Findings include, but are not limited to:

Refer to C 240.

1) The kitchen has been deep cleaned (including walls, walk-in, equipment, appliances, vents, racks and floors) and all food has been appropriately stored. Hair and beard barriers have been provided to all staff who are preparing food. All cutting boards that are damaged are being replaced.

2/3/4) All employees who are involved with the preperation of food will be required to wear a hair/beard barrier. An in-service will be completed for all kitchen staff by 6/20/2023 on proper cleaning procedures. Additionally, the administrator or designee will review the kitchen daily to ensure it is properly cleaned and maintained including floors, walls, kitchen equipment, food storage areas and containers. All food will be properly stored when the food is delivered. An in-servie will be completed for all kitchen staff to address proper food storage by 6/20/23. The dry storage, walk-in freezer and refigerator will be walked by the adiministrator or designee each day to ensure all food is properly stored. All cutting boards that are damaged or are worn will be replaced and maintained appropriately. All cutting boards will be inspected monthly to ensure they are in good condition.