Print Inspection: U5CV

The findings of the kitchen inspection, conducted 03/20/24, 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 revisit to the kitchen inspection of 03/20/24, conducted 05/24/24, 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, interview, and record review, 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 03/20/24 revealed splatters, spills, drips, and debris noted on:

- Hand washing sink, walls, and equipment;

- Can opener sleeve and casing;

- Stand mixer;

- Blender;

- Reach in refrigerator;

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

- Walls throughout the kitchen;

- Flooring and cove base throughout the kitchen;

- Floor drains;

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

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

- Dishes and cookware stored on open shelving and racks;

- Open stainless steel shelving and metal rack shelving throughout the kitchen;

- Bakery racks;  

- Underneath shelving and equipment throughout kitchen; and

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

* Scoops were left in bulk bins of food;

* Multiple boxes were stored directly on the floor in the walk-in refrigerator, walk in freezer freezer, and dry food storage area.

* Raw ground meat was stored on a box of raw vegetables.

* There were undated and unlabeled foods in all refrigerators.

* Prepared foods were dated as much as two month old.

* Packaged foods were not dated when opened.

* Dented can of beans in the dry food storage.

* Dish washing racks were stored on the floor.

* The steam table cutting board was stained and deeply scored.

* 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 1 (Administrator), Staff 2 (Dining Services Director), and the surveyor toured the kitchen. The areas in need of cleaning and food storage issues were reviewed. The staff acknowledged the findings.

In response to the deficiences refered ot under C240 we have scheduled a once a month deep clean to help with sanitation issues. First will take place on 4/13/24. All the major areas of non-compliance will be reviewed and corrected by Dining Service Director. Each of these areas have a daily, weekly, and monthly check off sheets that will be checked by head cook on shift followed by DSD. All areas have been assigned to the employees who work these individual areas of the kitchen. Walk-in has dedicated shelves for each section of the kitchen - Compass Cook, Salad Bar, and Lead Cook. Waitstaff is responsible for the reach in fridge and mini fridge on the line. The freeze has an added cart to give room for any over flow of product to keep product off floor. A daily checklist is posted along with instructions on how to properly measure the sanitation chemicals to keep in compliance. Cooks will be responsible for checking and completely the checklist daily, they are to report to the DSD with any problems. Facility maintenance is in the process of completing repairs to hand washing sink and requesting quotes for dish pit back splash. DSD will be conducting monthly audits of the kitchen and holding inservices with kitchen team to enforce consistent compliance. Administrator to to unscheduled checks to confirm kitchen is staying in compliance.