Print Inspection: V1MT

The findings of the kitchen inspection, conducted 050/3/23, 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 05/03/23, conducted 09/15/23, 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, record review and interview, it was determined the facility failed to ensure 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 main kitchen, assisted living kitchenette, food storage areas, food preparation, and food service on 05/03/23 revealed splatters, spills, drips, dust and debris noted on:

- Can opener blade and casing in AL kitchenette;

- Interior of drawers in AL kitchenette;

- Floor in AL kitchenette;

- Hand washing sink in AL kitchenette with food debris;

- Juice and cocoa machines in AL beverage service area;

- Interior and exterior of cabinets/cupboards in AL kitchenette;

- Floors throughout main kitchen area;

- Corners, edges, behind and under equipment in main kitchen area;

- Walls and floors behind cooking equipment;

- Underneath shelving and equipment;

- Walls throughout main kitchen and kitchenette with food debris/splatter;

- Fans throughout kitchen area with heavily dust/dirt debris blowing on food prep areas;

- Light switches/electrical outlets;

- Interiors of reach in freezers;

- Ceiling of walk in cooler with visible dust debris;

- Industrial slicer;

- Walls above and behind prep areas;

- Interior and exterior of ovens; and

- Interior of stainless steel drawers.

The following areas/items were found needing repair:

- Exposed pressed/porous wood surfaces in cabinets/cupboards in AL kitchenette;

- Wood trim and thresholds with chips/damage;

- Wood shelving with chips and missing paint;

- Build up of black debris in caulking by sinks/dish areas;

- Multiple areas throughout main kitchen area with cracked or missing tile; and

- Wire racks storing dishes with areas of rust and ware.

* Cutting boards were found with deep scoring and staining.

* Hand washing sink in AL kitchenette did not have splash guard and during hand washing splatter debris observed potentially contaminated prep surfaces and ready to deliver resident meal trays.

* Metal racks were observed with decay and rust rendering uncleanable surfaces.

* Serving scoops were stored in thickener and sugar in AL kitchenette.  

* Dish racks were stored on the floor.

* Multiple food contact surfaces of dishes were not stored to protect from potential contamination as required.

Staff 2 (Kitchen Supervisor) and the surveyor toured the kitchen. Staff 2 acknowledged the above findings.

The areas in need of cleaning, repair and attention were reviewed with Staff 1 (Administrator). S/he acknowledged the findings.

Can opener was immediately removed for non use.

Cleaned the the juice machine and inside and out of  cupboards.

New cutting boards were ordered.  

All items will be repaired and painted: exposed porous wood in AL and main kitchen, chips and missing paints on wood shelvings, clean and recaulk the build up by sink and dish area.

AL floor and main kitchen floor were cleaned. Daily cleaning to be done and added hours for a weekly deep cleaning schedule.  

Broken tiles will be replaced and flooring will be scheduled for industrial cleaning.

Installed a splash guard by the handwashing area in AL.

Will get new metal racks for the walk in fridge.

Scoops were removed in the sugar container and community started using individually packed thickener

( simply thick)

The executive chef addressed the proper storing of the dish racks using the wheeled carts.

Hours are added  and checklists have been updated to include areas of focus for deep cleaning.

In addition to weekly walk through,  maintenance will add a monthly schedule for touch up paints in the community kitchens.

Executive Chef and DRM will do daily rounds to ensure   we are in compliance with state regs.

Health services Administrator and Community Administrator will do weekly rounds.

Executive Chef, Health Services Administrator and Community Administrator will be responsible to see that corrections are monitored and completed.