Print Inspection: Y9WP

The findings of the kitchen inspection, conducted 12/19/23, 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 annual kitchen inspection of 12/19/23, conducted 03/25/24, 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, interview, and record review, 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 facility main kitchen, kitchenettes, food storage areas, food preparation, and food service on 12/19/23 noted a buildup of splatters, spills, drips, and debris on:

- Exteriors and interiors of kitchenette reach-in refrigerators and freezers;

- Handles of the reach-in and walk-in refrigerators in the main kitchen;

- Fan cage and blade in the walk-in refrigerator;

- Exterior of ice machine, vents, and surface;

- Stand mixer;

- Blender;

- Ceiling vents,

- Bakery cart;

- Walls in food preparation areas;

- Sides of the steam cart;

- Interior of all microwaves;

- Can opener casing and blade;

- Exterior, knobs, sides, beneath, and behind the gas range and oven;

- Open shelving: surfaces, legs, and underneath;

- Metal rack shelving storing clean serving equipment; and

-  Dish washing area floors, walls, drain and equipment.

* There were undated and unlabeled foods in refrigerators.

* Scoops were left in bulk bins of foods.

* There was not an operable small diameter probe thermometer to measure thin foods.

* High temperature dish sanitizer was not reaching the required water temperature. Staff 2 (Dietary Services Director) agreed to sanitize dishes in the triple pot sink until the issue was resolved.

Staff 1 (Executive Director), Staff 2, and the surveyor toured the kitchens on 12/19/23. They acknowledged the findings.

C240

1) Identified kitchen surfaces were cleaned.  Deep cleaning of kitchen was completed on 12/19/2023, and additional cleaning of all storage shelving units are scheduled to be completed by 1/9/24.  Kitchenette refrigerators were cleaned by housekeeping on 12/19/2023.  Unlabeled and undated food found in neighborhood refrigerators and walk in refrigerator was immediately discarded.  Inservice was held for staff regarding importance of labeling and dating all food items for food safety.  Scoops found in bins were immediately removed.  Dining Services Director counseled cook on 12/19/23 regarding leaving scoops in the bins.  Battery was replaced in small diameter probe thermometer and is currently operable.  Additional thermometers were ordered for backups, ETA 1/9/24.  Dishwasher was serviced on 12/21/23 and technician reset temperature for 180.  Dishwasher temp has been in compliance since it was reset.  Temperatures are recorded 3x daily.

2) Regular cleaning schedules are posted and in place. Dining Services Director counseled kitchen staff on signing off on cleaning tasks not completed.  Dining Services Director (or designee) will monitor cleaning schedules daily to ensure completion. Dining Services Director and Executive Director (or designee) will do daily walk throughs of kitchen to ensure cleanliness and compliance.  Executive Director met with care staff and NOC shift care staff to review cleaning/defrosting schedules for the neighborhood refrigerators. Refrigerator cleaning schedule will be posted in neighborhoods requiring staff initials when completed.  Executive Director (or designee) will monitor daily to ensure cleanliness and compliance. Kitchen staff to ensure all stored food has a label and date.  Dining Services Director (or designee) to monitor daily for compliance in kitchen walk in refrigerator.  Executive Director (or designee) to monitor daily for compliance in neighborhood refrigerators. Kitchen staff to monitor and record dishwasher temps 3x daily, temperature logs are posted.  Dining Services Director (or designee) to monitor temp logs daily to ensure completion.  Executive Director will audit temp logs weekly to ensure compliance.

3) Daily review of cleaning and temp logs by Dining Services Director (or designee) and weekly review by Executive Director to ensure compliance.  Daily walk through of kitchen by Dining Services Director and Executive Director (or designee) to ensure cleanliness and compliance.

4) Dining Services Director and Executive Director

Based on observation, interview, and record review, 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.

Z142

Please refer to C240 POC