Print Inspection: YMKS

The findings of the kitchen inspection, conducted 8/21/23, 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 08/16/23, conducted 10/27/23 through 10/30/23, 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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility kitchen areas were reviewed on 8/21/23 from 10:10 am through 1:00 pm and the following was noted:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following:

* Walk in cooler floors;

* Fans blades and cages in cooler;

* Ceiling in walk in cooler;

* Metal racks in cooler;

* Ceiling vents;

* Interior of microwave;

* Industrial can opener and housing;

* Underneath, between and behind equipment;

* Caulking around the perimeter of dish machine dirty side;

* Floors, walls behind, underneath dish machine;

* Counter top mixer;

* Fan cages and blades; and

* Edges under juice machine nozzles.

b. The following areas were in need of repair:

* Food processor plastic cover cracked with pieces missing;

* Pipe under the dishwasher was leaking;

* Wood door by dish machine to dining room with damage around edges with pieces missing and crack;

* Multiple areas of flooring with staining, rust, rips, tears, cracks making floor a non cleanable surface;

* Multiple wood shelves in dry storage peeling, cracked or chipped making areas uncleanable surfaces;

* Dish machine booster heater making loud unusual sounds and temperature readings irregular and sporadic. After several attempts the dishwasher met the required final rinse temperature of 180; and

* Dish machine had large mineral accumulation around external pipes.

c. Industrial and tabletop mixer were stored uncovered not protected from potential contamination. Industrial mixer with metal/paint peeling/scraped off exposing rusted metal.

d. Multiple plastic spatulas were found in poor repair being heavily scored, stained with chunks missing.

e. Multiple food items found uncovered in walk in. Salad dressings and other condiments without use by date on bottle when removed from original package.

f. Two heavily dented/damaged cans found in storage area.

g. Facility did not have a 3 compartment sink or similar system to effectively sanitize dishes/utensils if ware washing machine was unusable.

h. Facility did not have correct strips to check and validate sanitizer solution for surfaces.

i. Facility was observed with preset silverware with food contact surfaces which were not protected from possible contamination as required.

Staff 2 (Dietary Manager) toured kitchen areas with surveyors and acknowledged the areas of concern. At approximately 12:45 pm, surveyors reviewed above areas with Staff 1 (Executive Director) who acknowledged the identified areas.  

Action Taken to Correct Violation:

A

1. All items cleaned and addressed through multiple cleaning sessions.

2. Kitchen meeting with staff to review daily, weekly and monthly cleaning sheets.

3. ED and DSM to complete monthly QA/audit of kitchen cleanliness and provide coaching and correction as needed.

4. ED and DSM.

B

1. All items replaced, repaired or have outside contractors scheduled to repair/address concerns listed.

2. All items added to monthly kitchen audit.

3. Monthly.

4. DSM and Maintenance Director.

C

1. Both mixers cleaned and covered. Exposed rust addressed.

2. Item added to daily task list and monthly audit.

3. Daily and monthly.

4. DSM.

D

1. Plastic utensils discarded and replaced.

2. Staff training and monthly kitchen inspection.

3. Upon hire and quarterly kitchen meetings.

4. DSM.

E

1. All food items covered and dated per regulations.

2. Staff training and added to daily staff checklist.

3. Weekly audit.

4. DSM.

F

1. Damaged cans thrown out immediately.

2. Training of staff regarding procedure for any damaged food containers. Add to monthly QA audits.

3. Upon hire and with quarterly kitchen meetings and monthly QA.

4. DSM

G

1. Exemption for 2-compartment submitted to DHS based on age of building.

2. Maintain record of exemption in kitchen and ED office.

3. Once

4. ED

H

1.   Incorrect strips disposed of and correct strips ordered and in kitchen for immediate use.

2. Training of staff to ensure we are ordering and using proper strips.

3. Upon hire and with quarterly kitchen meetings.

4. DSM

I

1. Ordering sleeves for silverware to prevent possible contamination.

2. Training kitchen and direct care staff how to set tables using silverware sleeves. Will address at September All Staff Meeting.

3. Upon hire, monthly QA and quarterly kitchen meeting.

4. DSM, ED and RCC.