Print Inspection: QEU2

The findings of the kitchen inspection, conducted 12/07/23, 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 12/07/23, conducted on 03/05/24, are documented in this report. It was determined the facility was in compliance with 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 the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observations of the main kitchen and unit kitchenette was conducted on 12/07/23 from approximately 10:50 am through 1:20 pm and revealed the following:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following:

* Interior of drawers and cabinets;

* Interior and exterior of range/ovens and grill;

* Grill flat top;

* Fan cage and ceiling of walk-in cooler;

* Interior of plate warmer;

* Metal rack storing canned goods;

* Multiple open stainless steel shelves;

* One utility cart;

* Cobwebs on the interior and exterior of two sets of windows and ceiling corners;

* Flooring thresholds, corners, edges, between, under and behind equipment; and

* Multiple areas on walls throughout.

b. Multiple metal racks in the walk in cooler were rusted and/or worn to bare metal.

c. Scoops were found stored in food item bins/containers.

d. Multiple ready to eat food items stored in kitchen area and in the walk-in cooler were uncovered and exposed to potential contamination.

e. Food items delivered from the previous day were stored on the floor in the dry storage area.

f. Two meals consisting of vegetables, stuffing, and chicken were pureed together for residents with modified diets. Staff 3 (Sous Chef) reported she didn't have time to puree the items separately. The meal was not considered palatable.  

g. Kitchens staff and servers were not consistently wearing aprons.

At approximately 1:20 pm on 12/07/23 the above areas were discussed and reviewed with Staff 1 (Executive Director) and Staff 2 (Dining Services Director). They acknowledged the findings.

Unit Kitchenette interior and exterior cabinets were cleaned and sanitized on 12/7/2023

Unit Kitchenette interior and exterior range/ovens cleaned on 12/7/2023. staff retrained 12/28/23

Grill flat top cleaned on 12/8/23

* Fan cage and ceiling of walk-in cooler were cleaned -12/12/23

* Interior of plate warmer cleaned on 12/7/23 and will be convered to prevent accumalation of debris

* Metal rack storing canned goods cleaned 12/12/23

* Multiple open stainless steel shelves- cleaned 12/8/23

* One utility cart cleaned on 12/7/23

* Cobwebs on the interior and exterior of

two sets of windows and ceiling corners;- cleaned on 12/8/23

window clean, window sill painted, and air conditioner removed. 12/12/23

* Flooring thresholds, corners, edges,

between, under and behind equipment- Cleaned on 12/8/23. retrained 12/28/23

Multiple metal racks in the walk in

cooler were rusted and/or worn to bare

metal.- Shelving ordered 12/29/23 and will be replaced. Metal shelves organized and cleaned 12.22.23

Scoops were found stored in food item

bins/containers.- removed 12.7.23/ staff inserviced.  Staff  retrained 12.28.23

Multiple ready to eat food items stored

in kitchen area and in the walk-in cooler

were uncovered and exposed to

potential contamination.- Items removed on 12.7.23 staff retrained on 12.28.23 and 12.29.23

Food items delivered from the

previous day were stored on the floor in

the dry storage area- Items moved on 12.7.23, staff retrained on  12.8.23 and 12.28.23

f. Sous Chef and staff trained on modified diet preperation on 12.7.23 and 12.28.23.

g. Kitchens staff and servers trained on wearing aprons Corrected 12/7/23- staff retrained on_12.28.23 ___

Policy and procedures for food sanitation, preparation, modified diets,  cleaning schedules/sanitation checklist, cross contamination, equipment maintenance, labeling, pest control, satellite kitchen, storage of perishable food reviewed with dining staff on_12.28.23

Dining staff received additioanl training on preparation of modified diets, palatable and presentation on_12/28/23

Dining staff will complete  updated food safety and sanitation assignments per daily, weekly, and monthly schedule with no end date

Dining Manager or designee will review dining staff assignment completion weekly with no end date

Dining Manager or designee will complete full Food Safety and Sanitation audit at least 1 times a week for 30 days and then monthly with no end date

Dining Manager or designee will monitor modified diet preparation and presentation prior to serving  daily for 30 days or until consistency is met and then during monthly audits.

Dining Manager or designee will track and trend food safety and sanitation audits and present action plant for Quality assurance review monthly for 90 days or until consistent compliance is met.

Executive Director or designee will inspect and monitor compliance with food preparation, food safety and sanitation through monthly quality assurance reviews for 90 days and quarterly thereafter with no end date.