Print Inspection: V29H

The findings of the kitchen inspection, conducted 03/05/24, 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 03/05/24, conducted 05/16/24, 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 protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000.

Findings include, but are not limited to:

On 03/05/24 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas:

a. Food spills/splatters, debris, dust and/or grease were observed on or underneath the following:

* Walk in refrigerator and freezer floors;

* Refrigerator #7's interior bottom shelf;

* Freezer next to the deep fat fryer's interior bottom shelf;

* Lower shelves throughout the kitchen including under the steam table and prep area tables;

* Dry storage shelves with pans holding food items and shelves with plastic barriers;

* Exterior oven doors;

* Hood vents above and walls behind stoves/grills/steam jacketed kettle, tilt pan;

* Pan food slicer was sitting on; and

* Dishroom wall behind the sink spray hose.

Additional observation included:

* Improper use of gloves including not washing hands between changes, using same gloves to handle several food items, wearing gloves to retrieve food items from refrigerator and returning to handle food items with same gloves. Not using gloves when preparing ready to eat items;

* Dishes stored on lowest shelf in the area across from the dishwashing area were stored in a manner that could cause cross contamination;

* Food on rolling carts in walk in refrigerator were uncovered/undated/unlabeled;

* Three large tubs of food being cooled with frozen wands were not covered tightly;

* The freezer next to the deep fat fryer had open bags and uncovered tubs of food;

* Garbage cans were not covered when not in use; and

* Lack of beard restraints while preparing and serving food.

The areas of concerned were discussed with Staff 1 (Executive Chef), Staff 2 (Food & Beverage Director), Staff 3 (Executive Director), Staff 4 (ALF Administrator) and Staff 5 (MCC Administrator) on 03/25/24. The findings were acknowledged.

oKitchen staff did a thorough deep cleaning of all kitchen and storage areas that was completed on 3/18/24. The Executive Chef placed this cleaning duty on daily cleaning list. This list will be completed by kitchen staff on a daily basis.  The Executive Chef and/or Sous Chef will ensure this daily cleaning task is completed and continue to monitor.

oKitchen staff completed a detailed cleaning of the walk in refrigerator and freezers on 3/15/24 . The Executive Chef added a twice daily sweep and mop of the cooler spaces to the daily cleaning list. This list will be completed by kitchen staff on a daily basis.  The Executive Chef and/or Sous Chef will ensure this daily cleaning task is completed and continue to monitor.

oAll lower shelves in the refrigerator, near the freezer next to the deep fat fryer, and below the steam table and prep area tables were thoroughly cleaned  on 3/16/24. These cleaning tasks were added to daily cleaning list by Executive Chef. This list will be completed by kitchen staff on a daily basis. The Executive Chef and/or Sous Chef will ensure this daily cleaning task is completed and continue to monitor.

oAll plastic sheets in dry storage to be removed and all racks will be properly cleaned by 3/20/24. This cleaning tasks was added to daily cleaning list by Executive Chef. This list will be completed by kitchen staff on a daily basis. The Executive Chef and/or Sous Chef will ensure this daily cleaning task is completed and continue to monitor.

oExterior oven doors, the hood vents, and the walls behind the stoves/grills/steam jacketed kettle, and the tilt pan will be cleaned by 5/4/2024. Moving forward these items will be cleaned weekly and sometimes daily as needed. These cleaning tasks were added to the weekly cleaning list by the Executive Chef. This list will be completed by kitchen staff on a weekly basis. The Executive Chef and/or Sous Chef will ensure this weekly cleaning task is completed and continue to monitor.

oBeginning on 3/18/24 or sooner the slicer pan is being replaced daily. This item was added to the daily checklist for the Sous Chefs. The Executive Chef will oversee the Sous Chefs to ensure they are completing their daily checklists and the Executive Chef will continue to monitor.

oAll dishes on lower shelving are being stored inverted as of 3/15/24. This item was added to the daily checklist for the Sous Chefs. The Executive Chef will oversee the Sous Chefs to ensure they are completing their daily checklists and the Executive Chef will continue to monitor.  

oKitchen staff completed a detailed cleaning of the wall behind the sink spray hose on 3/15/24 . This cleaning tasks was added to the daily cleaning list by the Executive Chef. This list will be completed by kitchen staff on a daily basis. The Executive Chef and/or Sous Chef will ensure this daily cleaning task is completed and continue to monitor.

oAs of 3/5/2024 all food items in the walk-in coolers have the proper covers and labels. This item was added to the daily checklist for the Sous Chefs. The Executive Chef will oversee the Sous Chefs to ensure they are completing their daily checklists and the Executive Chef will continue to monitor.

oAs of 3/5/2024 all items in the walk-in and smaller freezer are stored in closed containers and/or properly sealed packaging. This item was added to the daily checklist for the Sous Chefs. The Executive Chef will oversee the Sous Chefs to ensure they are completing their daily checklists and the Executive Chef will continue to monitor.

oThe Food and Beverage Director ordered new spin top lids to replace broken flip top lids. Lids ordered on 3/6/24 by the Food and Beverage Director. These lids will be installed upon arrival by the Executive Chef. The Executive Chef will monitor these lids on a daily basis and replace them as needed.  

oAs of 3/21/24 beard restraints were required to be worn by all kitchen staff with facial hair. This will be checked daily by the Executive Chef and/or Food and Beverage Director.

oAs of 3/28/24 all kitchen staff were retrained on the use of gloves in a kitchen workplace. This item was added to the daily checklist for the Sous Chefs to ensure all employees are properly using gloves. The Executive Chef will oversee the Sous Chefs to ensure they are completing their daily checklists and the Executive Chef will continue to monitor.

Based on observation and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to:

Refer to C 240.

Refer to POC in tag C 240.