Print Inspection: QY4X

The findings of the kitchen inspection, conducted 07/28/22, 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 07/28/22, conducted on 11/02/22, 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 food was prepared in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facilities kitchen, food storage areas, food preparation and food service on 07/28/22 revealed:

* Splatters, spills, debris, and drips, noted on:

- Surfaces and underneath storage shelves, cabinets, and drawers throughout the kitchen;

- Storage shelves throughout the kitchen and walk in refrigerator;

- Interiors of reach in refrigerators and freezers;

- Walls throughout the kitchen;

- The dishwashing area walls, floors, and equipment;

- Both sides and the interior of the range, grill, and oven;

- Behind and underneath appliances;

- The surface and underneath the tray line steam table;

- Interior of the microwave;

- The stand mixer;

- A telephone on the food preparation counter; and

- Food delivery carts.

* Food was stored on the floor of the refrigerator;

* Scoops were left in bins of food in dry storage;

* Dish racks were stored directly on the floor;

* Dust and debris noted on cage of walk in refrigerator ventilation fans;

* Undated food items and food items with dates older than seven days were noted in the walk in refrigerator;

* No documented evidence the wiping cloth sanitizer bucket was monitored to ensure the sanitizer was dispensing at the correct parts per million;

* Staff were observed to not change gloves between tasks or sanitize hands upon entering the kitchen;

* Staff in the kitchen did not have hair and beards restrained; and

* Caregiving staff assisting with meal service and delivery were not using aprons.

A bag of frozen raw chicken was left in the sink in tepid standing water. Staff 2 (Executive Chef) was immediately notified and directed to use cold running water to thaw the raw chicken.

The Surveyor and Staff 2 toured the kitchen. The food handling, hand hygiene process, and areas in need of cleaning and repair were reviewed with Staff 1 (Executive Director) and Staff 2. They acknowledged the findings.

Executive Chef (EC) will create and implement cleaning checklists for each of the identified areas and require sign-offs by each person assigned to each of those cleaning tasks.  EC will also create a daily closing checklist for end-of-day cleaning and storage.

EC will provide inservice training to all kitchen staff and food service staff.  Training to include cleaning and sanitation, proper food storage and labeling, hand sanitizing, cross-contamination, food handling and thawing, and proper hair restraint.

EC will audit compliance with above-stated protocols on a daily and weekly basis.  Executive Director will review compliance with EC on a monthly basis.