Print Inspection: Z4QB

The findings of the kitchen inspection, conducted 04/16/24, 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 first re-visit to the kitchen inspection of 04/16/24, conducted 06/26/24, 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.

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:

On 04/16/24 at 11:05 am, the facility was observed to need cleaning in the following areas:

a. Food spills, splatters, debris, grease, dirt, dust and/or black/brown/yellow matter was observed on, underneath or behind the following:

* Floor under and behind stove/grill;

* Exterior oven doors;

* Hood vents above grill/stove:

* Sides of steamer, grill and oven:

* Shelf beneath microwave;

* Ceiling air vents above coffee maker; and

* Flooring throughout the kitchen was cracked and stained, including corners and base coving.

The areas of concern were observed and discussed with Staff 1 (Dining Services Director) and Staff 2 (Executive Director) on 04/16/24. The findings were acknowledged.

Plan of Correction:

1. All identified areas in the kitchen have been deep cleaned, and all repairs have been completed or scheduled, including receiving bids to repair or replace the kitchen floor.

2. Routine cleaning schedules for kitchen have been updated to include areas that were missing. Dietary Manager will be reviewing cleaning schedules weekly, at a minimum, and will follow up as needed. Dietary Mananger will complete a monthly kitchen sanitation audit, to include repair work needed, and ensure any deficencies will be corrected timely.

3. System will be evaluated monthly as part of the Quality Assurance and Performance Improvement process to include a review of the monthly kitchen sanitation audits.

4. Executive Director and Dietary Manager will be responsible for maintaining this system

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 333-150-0000. This is a repeat citation. Findings include, but are not limited to:

On 06/26/24 at 10:10 am, observations of the facility main kitchen identified the following:  

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

* Floor underneath and behind stoves/grill,

* Exterior oven doors, sides, and knobs;

* Caulking and wall plastic strip in dish machine area;

* Flooring beside ice machine;

* Floor drain under steam table;

* Pipes underneath counter and along wall in food prep area; and

* Rungs of rolling bread rack in food prep area.

b. The following areas were in need of repair:

* Flooring throughout the kitchen was cracked and stained; and

* Entry door jambs had scraped paint in multiple areas.

The areas that required cleaning and repair were observed and discussed with Staff 1 (Dietary Manager) on 6/26/24 at 10:40 am, and with Staff 3 (Executive Director) during the exit interview. The findings were acknowledged.

C240 - The kitchen staff will throughly clean behind and under the stove and grill, exterior oven door, sides and knobs removing all food spills, Splatter, Debris, dirt and/or black matter.

To prevent unsanitary areas behind, under and around stove and grill, exterior oven door the kitchen staff will clean up all easy to remove spills, splatters and debris on a daily basis. A deeper clean will be done on a weekly basis. All sanitation activites will be tracked on a checklist available to all kitchen staff. Dining Services Director of chef on duty will provide direct oversight in all cleaning tasked assigned to kitchen staff to ensure the tasks were completed.

C240 - The community will have the current caulking and wall plastic strips in the dishwashing area removed, the area cleaned and the caulking and plactic strips replaced.

Once repaired, the kitchen stafff will clean and sanitize dishwashing area to remove and spills, splatters and debris that may be present. Dining service director or chief on duty will provide direct oversight and all cleaning tasks assigned to kitchen staff to ensure the tasks are completed.

C240 - kitchen flooring beside ice machine and throughout the entire kitchen to include under the stove and grill will be resurfaced to repair all damages, to include cracks, chips significant discolorations and possible uncleanable surfaces.

To make sure the floors stay clean and in good repair the kitchen staff will sweep and mop floor daily and will track by using cleaning check list.  The director of Enviormental Services Director will inspect the floor for cracks, chips and any other damages on a quarterly basis.

C240 - All floor drains and pipes underneath the counter and along wall in prep area and Rungs on all rollling racks with be cleaned both as needed and will be on a monthly routinue cleaning schedule to be track on a cleaning tracking form.

C240 - Dining Services Manager will coordinate with Enviromental Services to repaint entry door jams and side of kitchen oven.

Enviromental Services will ensure alll painted surfaces in kitchen area are kept in good repair a all times by completing monthly kitchen repair audits.

Based on observation and interview, it was determined the facility failed to ensure their re-licensure survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to:

Refer to C 240.

see C 240