Print Inspection: OTD4

The findings of the kitchen inspection, conducted 08/17/23, 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 08/17/23, conducted on 01/31/24, 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, record review, 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:

1. The kitchen was toured on 08/17/23.

a. The following areas needed cleaning:

* There was dust on the top of the free-standing refrigerator and on the top of the ice machine;

* The top shelf above the steam table and the top of the infrared food warmer had dust build up;

* There was dried food debris around the guides on the top of the plate warmer;

* There was black debris on the metal trim along the bottom of the steam table cabinet;

* There was dried debris around the plate that mounted the can opener to the prep counter;

* There was dust debris on the cutting board rack and the shelf;

* There was dried debris in a utensil drawer on a prep counter near the handwash sink;

* There was black debris in and around the floor drain under the warewasher;

* There was debris on the shelving and plumbing below the warewasher area, and on the InSinkErator control box;

* There was black debris build up in the mop basin;

* The grills on the exhaust fans in the walk-in refrigerator had dust build up;

* A floor fan in the dry storage room had dust debris on the fan blade and grill;

* The cadet heater in the dry storage room had dust build up on the grill;

* The ceiling air return grill had dust/lint build up; and

* Walls, baseboard and floors had splatter and debris build up below the handwash sink, above the mop basin, under the three-compartment sink and above and below the warewashing unit and counters.

b. The following areas needed repair:

* There were open, unsealed ceiling tile areas in the dry storage room and above the mop basin;

* Laminate was separating or missing from shelves in the beverage counter cabinet and steam table cabinet, exposing bare wood and creating an uncleanable surface; and

* The door to the dry storage room was gouged, exposing bare wood and creating an uncleanable surface.

c. There were several dented cans of food products in the dry storage room.

2. Meal service in the dining room was observed on 8/17/23 from 4:30 - 5:00 pm.

One server was observed touching the door handle and the entry door to the kitchen, and using a pen (which s/he stored behind his/her ear) and a note pad to take resident meal orders without washing his/her hands or replacing his/her gloves prior to handling beverages and dinner plates for the residents. This created the potential for the spread of infectious diseases or foodborne illnesses.

The areas needing cleaning and repair, and the need to ensure safe food handling practices was reviewed with Staff 1 (Executive Director) and Staff 2 (Dining Services Director) on 08/17/23. They acknowledged the findings.

1.

a. In regards to cleaning - we have immediately addressed the areas of noted concern during the visit and are getting the areas clean.

b. In regards to repairs - the repairs have been made or items ordered so that the repairs could be completed in a timely manner.

c. In regards to dented cans - they have been removed. All staff immediately notified that if they find a dented can while putting them away to put aside so they are not used.

-In regards to the server touching door handle, using pen stored behind ear and taking resident's orders without washing hands or replacing gloves prior to handling beverages/dinner plates - a training was held by the Dining Services Director on proper handwashing.

2.

a. Re-vamped cleaning logs for the kitchen and added cleaning logs spefically for maintenance to address some of those areas.

b. Maintenance kitchen logs created to look over the ktichen and find areas that are in need of repair.

c. Dining Services Director will do weekly can inspections to ensure that there are no dented cans.

-We have ordered aprons for all servers to wear and they will have hand sanitzer in their aprons to use frequently. In addtion  sanitizing stations have been added to ease of use by both the in/out door of the kitchen.  In addtion the door going into the kitchen has been made so it can swing open rather than having to touch the handle to open it.

3.

a. The cleaning logs were re-vamped to show daily, weekly and monthly tasks for both kitchen staff and the maintenance specific tasks.

b. Maintenace will be doing weekly walk through of the kitchen to look for repairs and fix as needed.

c. Dininger Sevices Manager will go thru the cans weekly to make sure that no dented cans are being used.

-Periodic checks will be done to ensure that the servers are handwashing/sanitzing between taking orders/touching stuff and handling beverages/dinner plates.

4.  Dietary Manager/Administrator will be responsible to make sure that the cleaning and reapirs are being done, cans are not dented and servers are washing hands properly.  Maintenance Director will also help over see the repair areas along with Dining Manager and Administrator.