Print Inspection: MNE0

The findings of the kitchen inspection, conducted 02/21/24, 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 re-visit to the kitchen inspection of 02/21/24, conducted on 07/22/24, 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 a clean and sanitary kitchen in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the kitchen on 02/21/24 showed the following areas were in need of cleaning or repair.

a. Food spills, splatters, debris, dust, white fuzzy substance, black substance, webs and/or dirt were observed on, inside, underneath and/or dangling from the following areas:

* Floors throughout the kitchen and dry storage areas, under all equipment, appliances, and counters;

* Floors of the walk-in refrigerator and walk-in freezer;

* Floor drains;

* Shelving units near the back of the kitchen and in the walk-in refrigerator and freezer;

* Clean dish/pan storage shelves;

* Both ovens;

* Top of the water heater, walls/floors in linen storage and walls in janitor closet;

* Walls and ceiling throughout the kitchen;

* Ceiling vents and stove hood;

* Fans in the walk in refrigerator and freezer;

* Cupboards and drawers in the dessert station and wait staff area;

* Hoses and cords near the stove area;

* Three sprinkler heads in the front of the kitchen; and

* Down the side of the stove.

b. Additional observations showed the following:

* Open bags of rice, lentils, pancake mix, tempura mix and cornbread mix in dry storage. Cracked blue lid on container of rice. Food and non food items were stored directly on the floor under shelves;

* Severely chipped, dinged, swollen cupboard doors and shelves with exposed wood surfaces in the dessert station and wait staff area;

* Two sections of wall in the front of the kitchen were significantly bubbled and bowed;

* Paint peeling from the ceiling near walk-ins;

* Square hole in the ceiling above dessert station;

* Two large dry storage bins had cracked lids preventing proper seal on the products inside;

* Cracked floor tile in dishwashing area on the right side;

* Multiple plastic corner guards throughout the kitchen had missing pieces and large cracks;

* A large section of tile was missing along the baseboard near linen closet;

* Three small plastic storage bins were cracked and discolored, large plastic salad bowl was cracked, and two large round storage bins were cracked at the sides or edges; and

* Boxes of freezer items were stacked directly on the floor, food product was spilled down the sides of the walk-in freezer between the shelf and the interior wall. The walk in freezer was over loaded with boxes and food items making airflow difficult.

The need to ensure the kitchen was kept clean and in good repair was discussed with Staff 1 (General Manager) and Staff 2 (Executive Chef) on 02/21/24. The staff acknowledged the findings.

A. Food spills, splatters, debris, dust, white fuzzy substance, black substance, webs, and/or dirt were observed on, inside, underneath, and/or dangling from areas noted on the report.

- We have already begun deep cleaning the entire kitchen and reinforcing and updating our cleaning schedules. Specific cleaning tacks will be assigned to the various positions in the kitchen and maintenance department for clearer expectations and roles.

- The Executive Chef and the Dining Room supervisor will inspect their kitchen at least weekly. The General Manager will perform weekly walk throughs until compliance is met and the cleaning schedule established. Once established, the chef and dining room supervisor will continue weekly inspections submitted to the General Manager. The General Manager will then perform monthly inspections, at a minimum, to ensure continued compliance.

B.1. Additional observations:

- Open bags of food items and food stored directly on the floor under shelves/deteriorated and chipped storage bins, containers, bowls, etc. - we have already begun reorganizing the kitchen pantry, walk in, and freezer to ensure food items are off the floor as well as replacing storage bins with properly sealing lids. The Executive Chef and the Dining Room supervisor will be inspecting for any deteriorations to storage containers at least monthly and replace them as needed. This will also be part of the General Manager's monthly inspections.

-General Repairs: ceiling hole above dessert station, paint peeling from ceiling near walk ins, bubbled/bowed wall at front of kitchen, cracked or missing floor tile, plastic corner guards - our maintenance supervisor is actively working on making these repairs and identifying repair companies for these issues.

B.2. Severely chipped, dinged, swollen cupboard doors and shelves with exposed wood surfaces in the waitstaff area.

- We had already planned to repair this area prior to kitchen survey. We are actively working on the layout and will be replacing the coffee area laminate/wood shelves/doors/surfaces with stainless steel surfaces for durability and easy cleaning. The shelves across will be replaced with new laminate shelves to correct the chipped, exposed wood surfaces. We are purchasing the stainless steel cabinets through Webstaurant Supply in March. As the old cabinets were mounted to the drywall, we are also waiting for drywall and flooring quotes. Due to delivery and contractor availability, there is a concern if this can be done by April 21, 2024. I am waiting for the quotes to submit them as soon as possible for an extension request of no later than May 26, 2024.