Print Inspection: VPHU

The findings of the kitchen inspection, conducted 06/20/24, 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 re-visit to the kitchen inspection of 06/20/24, conducted 08/20/24, are documented in this report. The facility was found to be 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 06/20/24 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas:

* Flooring throughout kitchen - spills/food debris/dust/dirt - dishwashing area, under counters, next to ice cream freezer, between stove/oven & steam table, dry storage, walk in refrigerator;

* Vents and surrounding ceiling - significant dust build up - above steam table, outside dry storage area, near ice maker;

* Walls - dishwashing area - black matter around caulking, brown drips below shelf on dirty side, next to soup warmer, behind/above two door refrigerator;

* Shelving above and below counters throughout the kitchen - food debris/dust/drips/spills - dishwashing area, prep counter with two drawers next to commercial mixer, prep counter near entrance to dining room;

* Cart containing large container of grease with significant spills;

* Interior of microwave - food splatter; and

* Food bin lids and exterior - dry food debris.

Improper food storage:

* Refrigerated items open to air, not securely closed;

* Refrigerated items not labeled/dated;

* Uncovered salads on counter;

* Onions and potatoes on floor in dry storage:

* Open box of rice in dry storage;

* Open undated bags of almonds and peanuts in dry storage; and

* Food stored below sink next to sanitation bucket and unlabeled spray bottle.

Other areas of concern:

* Lack of thermometers in walk in refrigerator and small refrigerator on service line;

* Dishwashing machine not meeting minimum temperature - maintenance checked and called vendor to check immediately. Facility to use three-compartment sink until dismachine was reaching the required temperature;

* Two uncovered garbage cans near dining entrance;

* Very worn colored cutting boards - cuts/grooves - uncleanable;

* Uncovered ceiling light;

* Build up of ice preventing freezer door from closing completely;

* Not using pasteurized eggs, PIC stated eggs were served over easy and sunny side up occasionally - encouraged to use eggs fully cook if cannot be returned for pasteurized eggs;

* Kitchen staff changing gloves on service line without washing hands between dirty and clean;  and

* Serving staff not changing gloves when delivering food to dining room - touching doors/counters/meal tickets.

The areas of concern were discussed and observed by Staff 1 (PIC/Cook) and discussed with Staff 2 (Business Office Manager) and Staff 3 (Corporate Staff) on 06/20/24. The findings were acknowledged.

Flooring and walls throughout the kitchen were professionally cleaned by Summit Facility Services on July 10th, 2024. Vents throughout the kitchen were cleaned and will be added to the monthly cleaning schedule in our building management system. This will be completed by the Director of Environmental Services. Shelving was cleaned and will be done weekly by dietary staff. The grease container cart was removed and oil storage buckets with closed lids and pour spouts were ordered. Microwave and food bins were cleaned.

Ceiling tiles replaced.

Food storage area was audited for open dates and proper storage was reviewed.

Additional thermometers were ordered and are in place.

Smart Care came to inspect the dishwasher on June 21st and found adequate temperatures were achieved after running 2-3 cycles. Signage added to dishwasher and dining staff trained on this requirement. Executive Director will look into availability of low temp sanitizer through our chemical vendor.

Replacement  lids ordered and in place for trash bins.

Cutting boards replaced.

Ceiling light cover replaced.

Maintenance request placed for freezer door inspection through Sunglow for review of seals and latches.

Pasteurized Eggs to be ordered routinely, purchased locally if unavailable from preferred vendor. Dining staff educated on the requirements for eggs.

Proper handwashing procedures reviewed with all dining staff.

The findings of this survey were reviewed in entirety with the dining staff and retraining provided in areas needed.

The Dining Services Director will complete an audit of all areas weekly and submit to the Executive Director for review. The Executive Director will audit monthly to ensure continuous quality improvement.