Print Inspection: PVQT

The findings of the kitchen inspection, conducted 01/17/23, 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 first re-visit to the kitchen inspection of 01/17/23, conducted 05/04/23, 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 food was prepared, and 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 areas, food preparation, and food service on 01/17/23 revealed splatters, spills, drips, and debris noted on:

- Can opener blade and casing;

- Stand mixer;

- Food Processor;

- Reach in refrigerator;

- Spice self;

- Exterior sides and interior of the gas range and oven;

- Walls throughout the kitchen;

- Flooring throughout the kitchen;

- Floor drains;

- Doors, flooring, fans, and shelving of walk-in refrigerator and freezer;

- Dry storage area flooring, shelving, and food containers;

- Vents in cookware storage area;

- Dishes and cookware stored on open shelving and racks;

- Open stainless steel shelving and metal rack shelving;

- Bakery racks;

- Knives on the magnetic rack;

- Carts;

- Underneath shelving and equipment throughout kitchen;

- Triple pot sink area; and

- Dishwashing area including flooring, walls, caulking, and equipment.

* A scoop was left with the handle in the rice.

* Multiple boxes were stored directly on the floor in the walk-in freezer.

* There were undated and unlabeled foods in all refrigerators. A utensil was left in an unlabeled, undated pan of food.

* The low temperature dishwasher was not reaching 120 degrees Fahrenheit and the chemical sanitizer was not reaching the required level.  Staff began using the triple pot sink to wash and sanitize dishes.

* Dish washing racks were stored on the floor. Visible debris was noted on the clean side of the dish machine.

* There was broken cove base tile with an accumulation of black matter in the dishwashing area.

* Staff were using a Quaternary solution for sanitizing towels. There was no evidence of testing the solution to ensure it was between 150 and 200 parts per million.

* Staff were observed to not change gloves between tasks while handling ready to eat foods.

* Staff did not wash hands upon entry to the kitchen.

Staff 1 (Executive Director) and the surveyor toured the kitchen. The areas in need of cleaning and repair were reviewed with Staff 1. He acknowledged the findings.

Plan of Correction: C240

In response to the deficiencies, we hired a professional cleaning service to address the kitchen cleanliness and sanitation on 1/29/23. All of the individual areas identified by the DHS inspector as areas of noncompliance were addressed and reviewed by the Dining Services Director and Administrator. Following the deep clean the following plan was set into place as of 2/1/2023.

1.Dining Director has completed on the job training with all cook's kitchen regarding the immediate expectations of cleanliness, personal protective equipment, hand washing and sanitation of the kitchen.

2.A daily check list was implemented and briefed at every shift to monitor and measure consistent sanitation compliance.

3.A daily cleaning checklist with 1 daily deep clean item that will be completed by the kitchen staff daily and signed off by the supervising cook daily.

4.Quaternary Solution log established and strips in place to be checked every 2 hours and reviewed daily by the supervising cook.

5.Ecolab was in the community to service the Dishwasher on 1/17/2023, chemicals changed out, machine operational and at proper temperature.

6.Facility Maintenance in the process of completing repairs to the appropriate kitchen floor tiles addressed in the inspectors notes.

7.All required items are stored, dated and temperatures appropriately.  

8.The Dining Services Director will complete checklist at least 1x weekly to ensure that cooks are completing task outlined.

9.The Dining Services Director will monitor issues that require vendor maintenance and complete monthly sanitation audits to enforce consistent compliance.

10.Community Administrator will conduct random audits of the kitchen for cleanliness, sanitation to focus on areas of high risk and concern from this most recent deficiency.