Print Inspection: SSP7

The findings of the kitchen inspection, conducted 07/03/24, 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 07/03/24, conducted on 09/06/24, are documented in this report. The facility was found 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 protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 07/03/24 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas:  

* Ice machine - interior had scant amount of pink build up;

* Stainless counter surrounding toaster - crumbs and food debris;

* Commercial can opener - blade with black matter build up;

* Lower shelves throughout the kitchen - spills, food debris;

* Hood vents - build up of grease/dust;

* Fire extinguisher - significant dust build up;

* Exterior of dishwasher including the top, sides and below - dried debris on top; drips, spills, splatters on sides;  food in trap and spills below including on the water heater;

* Ceiling vents above dishwasher and cart holding soup warmer and salad - build up of dust;

* Exterior doors and vents above doors of refrigerators and freezer - drips, splatters, smears and dust;

* Sides and front of stove/grill - food spills, splatters, drips; and

* Exterior of microwave - grease, dust build up.

The findings were observed and discussed with Staff 1 (Director of Dietary Services) and  Staff 2 (Executive Director). The findings were acknowledged.

* Ice machine - interior had scant amount of pink build up

     - Ice machine, emptied, drained, and deep cleaned   by DSD. Schedule posted for monthly cleaning.

* Stainless counter surrounding toaster - crumbs and food debris

     - Area cleaned by cook. DSD met with kitchen team, reviewing proper cleaning of areas in the kitchen.

* Commercial can opener - blade with black matter build up

     - Area cleaned by cook. DSD met with kitchen team to review proper cleaning of can opener post use.

* Lower shelves throughout the kitchen - spills, food debris;

     - Area cleaned by cook. DSD met with kitchen team to review proper cleaning/sanitizing after completing food prep and service.

* Hood vents - build up of grease/dust;

     - Area cleaned by DSD. This is on the monthly cleaning schedule.

* Fire extinguisher - significant dust build up;

     - Area cleaned by DSD. On monthly cleaning schedule. The POD (Plant Operations Director) will also monitor for cleanliness when completing routine Fire Extinguisher checks.

* Exterior of dishwasher including the top, sides and below - dried debris on top; drips, spills, splatters on sides; food in trap and spills below including on the water heater;

     - Cleaned by dietary aide. DSD met with kitchen team and reviewed end of the day cleaning protocols.

* Ceiling vents above dishwasher and cart holding soup warmer and salad - build up of dust;

     - Cleaned by dietary aide. DSD met with kitchen team. Post useage of tables and carts cleaning protocols reviewed.

* Exterior doors and vents above doors of refrigerators and freezer - drips, splatters, smears and dust;

     - Cleaned by DSD. DSD met with kitchen staff and reviewed cleaning schedule.

* Sides and front of stove/grill - food spills, splatters, drips;  

     - Deep cleaned by AM cook. DSD met with kitchen team and reviewed cleaning protocols post usage.

* Exterior of microwave - grease, dust build up.

    - Cleaned by DSD. DSD met with kitchen team and reviewed daily cleaning schedule with team.

Ongoing this community shall;

- Ensure that all areas in the kitchen are cleaned and sanitized daily and/or according to cleaning schedule.

         - cleaning schedule revised to include areas of    concern.

         - DSD to monitor cleanliness of kitchen by biweekly hands on checks of kitchen.

         - ED and DSD to do a walk through of the kitchen at least weekly to ensure cleanliness.

         - Inservicing provided to kitchen staff