Print Inspection: WO2X

The findings of the kitchen inspection, conducted 01/11/23, 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 first revisit to the kitchen inspection of 01/11/23, conducted 05/18/23, 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 and interview, it was determined the facility failed to ensure the kitchen was clean and in good repair in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

On 01/11/23 at 11:20 am, the facility kitchen was observed to need cleaning and repairs in the following areas:

a. Food spills, splatters, debris, dirt, and black matter was observed on or underneath the following:

* Multiple floor drains;

* Several walls throughout;

* Microwave interior;

* Flooring underneath appliances, shelving, ice machine, in dish machine area, and along the perimeter;

* Caulking in dish machine area;

* Pipes, tubing and garbage disposal under dish machine;

* Walls underneath dish machine;

* Rolling three-shelf carts;

* Pipes behind ice machine; and

* Ceiling near ice machine.

b. The following areas needed repair:

* The wall corner next to the coffee station was missing the corner guard, leaving an approximate one-inch gap;

* The entrance and exit doors had areas with scraped paint;

* The door jamb to the chemical room had scraped paint;

* Several ceiling lights were missing covers;

* The flooring had several areas that had worn paint/sealant; and  

* The high temperature dish machine was observed to operate multiple times and inconsistently registered the required temperatures for sanitation.

The areas that required cleaning and repair were observed and discussed with Staff 1 (Executive Director) and Staff 2 (Dining Services Manager) on 01/11/23. Both acknowledged that the areas observed needed to be cleaned and repaired. Staff 1 added that the floor needed to be re-sealed, and she would immediately contact a company to service the dish machine.

The need to ensure the kitchen was kept clean and in good repair in accordance with the Food Sanitation Rules was discussed with Staff 1 during the exit interview on 01/11/23. No further information was provided.

1. C 240

The following actions will be taken to correct the rule violation for each deficiency.

1a. Food spills, splatters, debrit, dirt, and black matter will be cleaned from the following:

-  All floor drains throughout the kitchen.

-  All walls throughout, including under the dish machine.

-  The interior of the microwave.

-  Flooring underneath appliances, shelving, ice machine, in the dish machine area, and along the perimeter.

- From the caulking in the dish machine area, and under the dish machine to include, pipes, tubing and garbage disposal.

- From all rolling three-shelf carts.

- From ceiling near ice machine, and pipes behind the ice machine.

1b. Repairs will be made in the following areas:

- A corner guard will be installed on the the wall corner next to the coffee station.

-  Entrance and exit doors to the kitchen will be repainted.

-  The door jam in the chemical room will be repaired and repainted.

- Covers will be installed on the ceiling lights.

- The dish machine will be serviced and we will ensure the required temperatures are being reached for sanitation.

- The flooring in the kitchen will be cleaned and all worn areas will be repaired.

2. C 240

2. How will the system be corrected so these violations will  not happen again.

- DSM to ensure daily cleaning schedule task sheet includes these items and that staff are completing and signing off on the tasks daily.

- ED and DSM to complete weekly sanitation audits of the kitchen to identify any areas that need cleaning or repair.

3. How often will the areas needing correction be evaluated?

- The areas needing correction will be evaluated daily, according to cleaning schedule, and weekly during the sanitation audit. DSM to notify ED immediately of any equipment that is not working properly.

4. Who will be responsible to see that the the corrections are completed / monitored?

- The DSM and ED will be responsible for ensuring these deficiencies are corrected and will monitor kitchen sanitation going forward.