Print Inspection: Z0JA

The findings of the kitchen inspection, conducted 07/14/22, 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 07/14/22, conducted 10/06/22, 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, record review and interview, it was determined the facility failed to ensure food was prepared in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility kitchens, food storage areas, food preparation, and food service on 07/14/22 revealed:

* Splatters, spills, drips, and debris noted on:

- Cage and blades of fan blowing from window into the kitchen;

- Carts used to deliver food;

- Shelving throughout kitchen;

- Interiors of reach in refrigerators;

- Hand-washing sinks;

- The blade and casing of can openers;

- Microwave interiors;

- Interior of the ovens;

- The deep fat fryer;

- Range tops; and

- Interior of drawers, cupboards and cabinets;

* Hand-washing sinks were used to hold staff personal items.

* There was not a small diameter diameter probe thermometer available  to measure thin foods.

* There was no documented evidence of staff monitoring the temperatures of food prepared in the kitchen, and

* No evidence of monitoring of the sanitizer levels of the low temperature dish sanitizer. Staff were not able to locate sanitizer strips. The supplier of the dish sanitizer was contacted and strips were provided the same day.

* A bag of raw chicken was observed in a container of standing water. Staff 2 immediately began running cold water over the chicken.

* Staff were observed to not change gloves between tasks during the preparation of lunch or sanitize hands upon entering the kitchen; and

* Caregiving staff assisting with meal service and delivery were not using aprons.

The areas in need of cleaning and repair were reviewed with Staff 1 (Administrator) and Staff 2 (Dietary Services Manager).  They acknowledged the findings.

1.Shelving, microwave interiors, oven intereriors, range tops, interior drawers and cupboards cleaned, disinfected and removed grease and sticky areas. Removed splatters, spills, drips and debris.

Dish washing racks stored in pantry off of floors on shelf.

Door jams repaired allowing staff to clean and disinfect.

Laminate replaced in drawers, cabinets and cupboards allowing surfaces to be wiped and disinfected removing splatters, spills, drips and debris.

Food temperatures being monitored and recorded by staff for every meal on paper log stored on refridgerator.

Raw eggs stored on bottom shelf below other foods.

Raw meats being stored on bottom shelf away from ready to eat foods.

Trained all staff on proper handwashing techniques and PPE.

Will purchase aprons for staff to wear while preparing food.

2. re-training and weekly inspections from administrator to ensure compliance. Maintenance to test dishwasher temps weekly and keep a log.

3. weekly evaluations on staff cleanliness and hand sanitiztion.

4. Emily Garcia, Administrator