Print Inspection: NYXD

The findings of the kitchen inspection, conducted 04/06/23, 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 first revisit to the kitchen inspection of 04/06/23, conducted 07/06/23, 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, interview and record review, 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 main facility kitchen and memory care kitchenette, food storage areas, food preparation, and food service on 04/06/23 from 12:30 pm through 2:00 pm revealed splatters, spills, drips, dust and debris noted on:

 -Walls beside stove/grill, hand washing sink;

- Hood above range/grill;

- Walk in freezer floors, under shelving, corners and threshold;

- Vents and ceiling around vents;

- Fan in dish room area;

- Ice machine with black mold like substance on interior;

- Interior and exterior of cabinet doors/ in drawers of kitchenette area;

- Hand washing sink edges and corner; and

- Industrial can opener and housing.

The following items were found in need of repair;

- Microwaves with areas of rust/peeling paint or damage;

- Multiple areas of cupboards and drawers of main kitchen and kitchenette area with surface pealing or cracked causing exposed wood and uncleanable surfaces;

- Hole under sink in kitchenette;

- Missing outlet cover in dishwashing area;

- Large area of wall damage/scraped paint next to reach in refrigerator in main kitchen;

- Refrigerator in kitchenette with damage/ crack to bottom of door;

- Metal rack in dish area with large amount of rust; and

- Window seal with cracked/peeling paint.

* Multiple cutting boards were found with heavy scoring and/or staining. Multiple domes and bottoms for tray service with heaving scoring.

* Staff were unable to produce the correct strips for sanitizer bucket used to sanitize surfaces. Staff were not testing sanitizer solution regularly to ensure correct concentration for dish machine or surface areas.

* Kitchen staff were observed to overload dish washer racks which was not allowing sanitizer solution to adequately sanitize all surfaces.

* A large bag of frozen meat was observed in one of the kitchen sinks. It was observed sitting in the sink without running water from 12:30 pm - 2:00 pm when surveyor notified Staff 2 (Kitchen Manager). Staff 2 acknowledged that was the incorrect method for defrosting/thawing meat.

At 2:00 pm items above were reviewed with Staff 2. S/he acknowledged the above items. At approximately 2:30 pm Staff 1 (Administrator) and the surveyor reviewed areas of concern. Staff 1 acknowledged the above findings.

1.The splatters, spills, drips, dust and debris noted on

walls hood floors shelving vents fan ice machine

cabinet sink'i and can opener have been cleaned.

A system with a check list is being updated and

implemented daily

Audit weekly by the Kitchen Supervisor.

Microwaves have been replaced,

all pealing or cracked paint are being repaired and painted, the hole under the kitchenette sink will be filled, outlet cover has been replaced, refrigerator in kitchenette will be replaced, Metal rack in dish area has been replaced, cutting boards have been ordered, plate cover domes have been ordered. All repairs will  be done by maintinance staff.

Audits will be done by Kitchen Manager weekly. With

the corrections arefollow up Audits by Administrator and Maintenance staff monthly. Ecolab was notified and the correct Sanitizer strips are in place and re-education to kitchen staff how and when to test sanitizer solution to insure correct concentration for dish machine and buckets for cleaning suface areas has been implemented and a schedule put in place for every shift and as needed inbetween... This will be audited weekly by kitchen manager. Re education on how to load the dishwasher and to not

overload the racks to allow sanitizer solution to adequately sanitize all surfaces. It was demonstrated with return demonstration.

This will be audited weekly by Kitchen Manager.

Re education to all kitchen staff on the proper way to thaw meat. Daily audits by kitchen manager on the days she is working, usually Monday through Thursday.

Based on observation, record review and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to:

Refer to C 240.

please see c 240