Print Inspection: SJ72

The findings of the kitchen inspection, conducted 01/23/24, 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 01/23/24, conducted 03/15/24, 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 and interview, it was determined the facility failed to ensure kitchen practices and procedures were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 01/23/24 at 10:45 am, the kitchen was observed to need cleaning in the following areas:

Food spills, splatters, debris and dirt were observed on, underneath or behind the following:

* The floors throughout kitchen;

* The lower shelves throughout the kitchen and shelf above the stove/grill;

* The sides, front and back of the stove/grill;

* The top of dishwasher; and

* The outside of garbage can near handwashing sink.

Staff were not wearing hair/beard restraints.

The facility did not have a small diameter probe thermometer.

The findings were observed and discussed with Staff 1 (Dietary Services Director and Staff 2 (Executive Director) on 01/23/24. The findings were acknowledged.

All kitchen areas will be on a weekly rotating cleaning schedule.  Each area will be cleaned at least once a week, including but not limited to; all floors throughout kitchen, lower storage shelves, shelf above the stove/grill, sides, front and back of stove, top of dishwasher, and garbage cans.  All persons cooking or working in prep area will wear hair and beard restraints.  Chef caps were ordered on 1/23/24.  A small diameter probe thermometer/thin tipped was order on 1/23/23 and received on 1/24/24.  The small diameter probe thermometer/thin tipped is now in use.

Kitchen cleanliness will be monitored on a weekly basis to ensure compliance.  Hair and beard retraints will be monitored on a daily basis to ensure compliance.  Use of small diameter probe thermometer/thin tipped will be monitored on a continous basis, based on need.

The Director of Dining Services (DSD) will be responsible to ensure that all areas of the kitchen are cleaned and kept up to standards.  The DSD and Executive Director (ED) will be responsible to ensure that staff are in compliance with using hair and beard restraints.  The DSD will be responsible for using and training other cooks on the use of the small diameter probe thermometer/thin tipped.