Print Inspection: V0BD

The findings of the kitchen inspection, conducted 12/01/23, 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 12/01/23, conducted 02/22/24, 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 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:

Observation of the main kitchen and dining room service area were conducted on 12/01/23 from 10:35 am through 2:06 pm. The following was observed:

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:

* Dining room: interior cabinets and drawers of the juice counter;

* Main kitchen: coffee counter interior and exterior surfaces;

* Interior and exterior of all gray colored cabinets and drawers throughout the kitchen;

* Standing water in the ice machine tray;

* Mineral build up on the ice machine;

* Interior and exterior of oven;

* Exterior of stove;

* Grease buildup on stove/oven hood vent;

* Floor drain under the prep sink (left of the stove);

* Flooring near the hot water heater and underneath the three compartment sink;

* Reach-in freezer shelves and exterior door and door handles;

* Reach-in refrigerator exterior door and door handles;

* Interior and exterior of toaster;

* Utility/server carts; and

* Interior and exterior of microwave.

b. The following areas were in need of repair:

* Dining room: juice counter cabinet had gouges in the wood, door hinge was loose and missing drawer knob;

* Main kitchen: cabinet wall underneath eyewash sink had exposed wood and was not easily cleanable;

* Main kitchen: center island cabinet door hinge broken;

* Main kitchen: floor near entrance was cracked;

* Dry storage area: shelf in the back right corner was broken with exposed wood; and

* Janitor closet: scrapes, gauges and approximately a four by six inch cut hole in the wall near the floor.

c. Food Storage:

* Multiple uncovered, unlabeled and undated food items in the reach-in refrigerator and freezer, including three types of meat protein and protein rich dressings;

* Open food items in the dry storage area;

* Perishable food items were stored on the floor (box of potatoes and crate of apples); and

* Expired perishable food items in the dry storage area and stored on the counter top in the main kitchen area.

d. Infection control:

* The thermometer was not disinfected properly between use (alcohol wipes);

* The facility lacked a small diameter probe to ensure accurate temperature of thin liquids;

* Eggs were unpasteurized;

* Trash cans lacked lids;

* Quaternary sanitizer bucket was not at proper concentration for surface sanitation;

* Dish sponges were not of commercial grade and had a buildup of food product and/or were damaged;

* Food was not covered and protected from contamination when transported to resident apartments; and

* The facility lacked a written sick leave policy.

At approximately 12:45 pm on 12/01/23, the kitchen was toured and the above areas of concern were discussed with Staff 1 (Executive Director), Staff 2 (Administrator/Owner) and Staff 3 (Lead Cook). They acknowledged the findings.

a. All the areas in this section will be put on thorough daily cleaning schedule.  

*Dinning room cabinet has been cleaned of juice spills.

*Coffee counter had been cleaned interior and exterior.

*Gray cabinets in the kitchen will be thoroughly cleaned.

*Maintance will fix the standing water in the ice machine.

*Ice machine will be on a scheduled cleaning.

*Interior and exterior of the oven has been deep cleaned and will continue to be deep cleaned regularly.

*Hood vents have been cleaned.

*Floor drain under the prep sink has been cleaned.

*Floor by the water heater has been cleaned.

*Fridge, freezer, toaster and microwave have been cleaned.

*Utility carts will get cleaned regularly.

Periodic/random inspections will take place by lead cook.

Peter will be responsible for repairs and up keep.

b. All areas and items in need of repair will be addressed:

*Dining room juice cabinet will be repaired of gouges, door hinge had been tightened and missing knob will be replaced.

*Kitchen cabinet wall under the eyewash sink will get painted with 2-3 coats of high gloss paint.

*Crack in the floor tile at the entrence will be replaced.

*Shelves in the storage area have been fixed and reinforced.

*Janitors closet: the whole will be patched, the gauges and scrapes will be fixed.

The maintanance director will do the repairs and make sure to fixed other issues as they come up.

c. All food storage issues mentioned in this section will be addressed below:

*Food in the fridege and freezer will be covered, labeled and dated.

*Will make sure their will be no open food items and/or containers in the storage pantry.

*Perishable food has been moved up and off the floor.

*All expired foods have been removed. Cooks will check for expiring regularly.

Lead cook will be resposible to make sure food storage performed properly and will continue to monitor and train new staff.

d. All infection control issues will be addressed as follows:

*We'll have alcohol wipes available to sanitize thermometer between uses.

*We'll provide a small diameter probe.

*We will provide a carton in case needed of pasturized egg.

*trash can will have a lid.

*3rd party service company will adjust sanitizer concentration for sanitizer bucket.

*we've already replaced the none commercial cponges to commercial grade.

*Staff will cover and protect food when transported to residents apartments.

*We will have a sick leave policy written and available in the kitchen.

*Lead cook will do weekly inspections to assure these issues will not come up again.

*Lead cook will also be responsible for corrections.