Print Inspection: YOOT

The findings of the kitchen inspection, conducted 06/11/24, 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 revisit to the kitchen inspection of 06/11/24, conducted 07/23/24, 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 facility was found in substantial compliance.

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:

a. On 06/11/24 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas:

* Window screen in dishwashing area above clean dish area - significant build up of dust;

* Door handles on refrigerators #3, 4 and 5 - sticky with food debris;

* Flooring with food debris/spills - around the deep fat fryer, between cooking equipment and food service line and prep area counters;

* Exterior of microwave - food debris on push button;

* Ceiling pipes, ceiling light covers and airway ducts - significant accumulation of blowing dust;

* Vent covers on service line - food spills/drips;

* Rusty vent blowing air in refrigerator #5:

* Shelf below sink/counter holding hot soup - food drips and spills; and

* Fans and ceiling in walk in refrigerator had significant build up of dust.

Improper food storage of the following:  

* Food storage container lids in dry storage were not securely closed (lentils, navy beans, split peas, sugar);

* Cup stored in sugar container;

* Food bins in baking area had scoops in brown sugar and panko crumbs;

* Speed racks in walk in refrigerator had uncovered food - three trays of raw chicken and five trays of dessert; and

* Speed rack in baking prep area - four pans of cobbler uncovered.

b. Improper infection control practices:

*Dishwashing staff not washing hands between dirty and clean tasks;

* Service line staff not washing hands between glove changes;

* Dishwashing staff not wearing hair restraint; and

* Service staff entering kitchen beyond service line to dry food storage not wearing hair restraint.

c. Other area of concern:

*Ceiling lights without covers - entrance to kitchen, prep areas and in dishwashing area.

The areas above were observed and discussed with Staff 1 (Executive Chef/Person In Charge) and discussed with Staff 2 (Health Center Administrator) and Staff 3 (Executive Director) on 06/11/24. The findings were acknowledged.

A: Window screens have been cleaned and powerwashed by our maintenance department and will be put into our TELS system as a monthly task for the maintenance team. Butch Drake head of maintenance will be monitoring and ensuring this gets done.

Door handles on fridges 3,4, and 5 have been scrubbed and cleaned.

The flooring with food debris around the deep fryers will be powerwashed and cleaned.

Exterior of microwave and inside will be addeed to the cleaning deep clean monthly list as well as weekly task list for the kitchen department.Tim Winslow (Executive Chef and Staci Taylor Executive Director) will monitor and ensure completion of above items.

Ceiling pipes, light covers and airway ducts will be cleaned and free of dust by our maintenance team and added to Tels for monthly tasks.

Rusty vents in all refrigerators

will be cleaned and metal protector will be reremoved and replaced by our maintenance department.With Maintenance manager overesight.

Food Storage area-Tim Winslow Executive Chef to over see and monitor weekly.

Lids have been secured and closed

Cup was removed out of sugar container

scoops have been removed from food bins. The above food storage items will be added to a daily task list for kitchen staff to ensure things are secure and we remain in compliance oversight will be by Tim Winslow Executive Chef

Tim has held an all department meeting to discuss proper storage and when to cover food items that need to be stored for a period of time in fridge. This will be an ongoing check for Tim.

Infection Control

Staci and Tim discussed with Staff proper handwashing technics and went over it's a must in between handeling clean and dirty wash this is something all lead cooks in the kitchen will be watching also. Signs have been posted in dishwashing area as a reminder as well. Tim will be monitoring

Service line staff have also been spoken to and will be washing hands between glove changes. Tim to  monitor ongoing.

Service staff have been talked to if they are to go behind service line hair is to be pulled back or in a hair net. Mathew (Dinning Room Manager and Tim Chef) And Tim to over see and ensure this is happening.

All items in the infection controll area will be discussed and brought up in monthly department meetings that are ran by department managers and Executive Director

Other Concerns

Ceiling light covers have been ordered by Butch and will be put in once recieved Maintenance manager and will be added to Tels as tasks that need to be checked monthly.