Print Inspection: L0NZ

The findings of the kitchen inspection, conducted on 07/24/24, 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 completed on 07/24/24, conducted on 10/24/24, 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 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, food preparation areas, and dining room on 07/24/24 noted the following in need of cleaning or repair:

a. Food Storage

* Multiple containers were not labeled or dated and there were raw hamburger patties open to air in the lower refrigerator of the sandwich prep cart;

* Multiple containers were not labeled or dated in the refrigerator under the beverage station;

* Multiple containers not labeled or dated and there was a bag of shredded potatoes open to air in the walk-in refrigerator; and

* There were boxes stored on the floor of the walk-in freezer and food debris was observed on the lowest shelf.

b. Sanitation and Equipment

* The cutting board attached to the steam table had score marks and burns observed in the wood;

* The heating unit directly above where the food was kept warm in the steam table was observed to have rust and splattered food debris;

* The shelving under the steam table was observed to have debris present and bare wood exposed, deeming it to be an uncleanable surface;

* The storage area located in the front of the steam table had drips and brown matter inside and along the cupboard door tracks;

* Inside, outside, and behind of the oven and stove had an accumulation of black and brown matter;

* The hood above the stove was observed to have a layer of accumulated dust and debris;

* Both sides of the deep fryer, along with the bottom shelf of the table on the right of the deep fryer, had built-up oil and debris observed;

* The left side of the grill had built-up black and brown matter;

* The top and lower area of the plate warmer had food debris and grease present;

* There were multiple cutting boards observed to have deep grooves and score marks present, including the one attached to the sandwich prep area;

* The sandwich prep cart had spills down the right side;

* The cabinet under the juice machine had drips and splatters present;

* The door handle leading into the restroom was in disrepair;

* There was blue, painter's tape on the door to the right of the restroom, used to ensure the door did not latch;

* The light fixtures in the front of the kitchen had splatters observed on them;   

* There was built-up food debris observed on the floors of the walk-in refrigerator and freezer;

* Upper and lower stainless steel shelving in the back of the kitchen had an accumulation of dust and food matter present;

* The bottom of the ice cream freezer had a build-up of food matter present;

* The ceiling above the dish washing area had two cut out, open areas from a past water leak;

* Broken or missing floor tiles were observed in the back of the kitchen, to the right of the three compartment sink, in the front of the dishwashing area, and to the left of the dishwashing area on the shared wall's corner baseboard;

* Multiple walls throughout the kitchen, which included the hall towards the employee break room and the back of the dry storage area, were observed to have drips, black and brown matter, and scuff marks;

* Multiple walls, doors, and door frames located in the kitchen, and including the restroom and in the dining room, were observed to have gauges, chipped paint, drips, and splatters;

* Multiple ceiling vents had an accumulation of dust observed;

* Flooring throughout the kitchen along the corners and where the floor and baseboards met as well as under the appliances had built-up black matter present;

* The floor drains throughout the kitchen had black, brown, and gray matter observed in them;

* The garbage can to the right of the kitchen entrance door, located in the dining room was not covered;

* The right cupboard under the coffee station in the dining room would not latch to completely close;

* The sink located in the coffee station had dishes and debris observed;

* There was exposed wood under the sink, deeming it an uncleanable surface, and the lower cupboard to the right of the sink had spills observed inside;

* The cough guard on the salad bar located in the dining room had splattering and spots observed;

* There were two cut out areas in the salad bar which exposed the wood and was not a cleanable surface; and

* The lower cabinet where the self-serve soup was located in the dining room had food debris and splatters observed.   

The areas in need of cleaning and repair were reviewed with Staff 1 (ED) and Staff 2 (Dining Services Director) on 07/24/24. They acknowledged the findings.

1a. An audit of the food storage areas has been completed and items discarded as appropriate. All other remaining food items are covered, labeled, and dated.

1b. All areas identified will be cleaned, repaired or replaced prior to the plan of correction date.

2. All dining services staff will receive additional training on covering, labeling, and dating food items as well as training on the updated Kitchen Cleaning Schedule.

3. The Dining Services Director will complete the Storage and Sanitation Audit covering Food Prep Area, Dry Storage, Cold Storage, Equipment, and cleaning per the Quality Assurance Review Schedule - Dining Services.

4. The Executive Director will be responsible for ensuring compliance.