Inspection Findings:
Based on observation and interview, it was determined the facility failed to ensure kitchen practice and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to: On 10/19/23 at 11:00 am, the facility kitchen was observed and the following areas were in need of cleaning: a. Food spills, splatters, debris, dust and/or black matter were observed on or underneath the following: * The outside of food bin containers holding oatmeal, panko, flour, rice, powdered sugar and brown sugar; * The lower shelves throughout the entire kitchen, areas included the steam table, prep counters, Hobart mixer, shelf with large cooking pans and tubs, counter holding blender and waffle maker;* The ceiling and vent in the area near the dishwashing room; * The ceiling vent outside of dry storage; * The wall above the dish racks;* The wall behind the spray nozzle in the dishwashing room; * The walls beneath dishwashing counter; * Fan in dishwashing room;* The flooring throughout entire kitchen; * The equipment throughout the kitchen including refrigerators on the service line, ice machine, deep fat fryer, drawer refrigerator, hot box, stove, grill, steamer and convection oven;* The interior of refrigerators on the service line; * The walls behind the stove/grill and the stand alone freezers; and* The fan on wall in the dishwashing room.b. Cutting boards on service line refrigerators had gouges and dark matter build up, creating uncleanable surfaces.c. Missing cove base tiles in the area of the dishwashing room and chemical storage area were in need of repair. d. Improper food storage included: * An open box of blueberries garden burgers in the freezer and an uncovered pan of unidentified food product; * Dry storage: scoops/cups were in bins of panko crumbs, flour, rice; and* Two tubs of ice cream were uncovered in the freezer in the beverage station area. The areas of concern were discussed with Staff 1 (Executive Director) and Staff 2 (Culinary Director) on 10/19/23. The findings were acknowledged.
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 333-150-000. This is a repeat citation. Findings include, but are not limited to:The kitchen was toured on 12/28/23 at 12:44 pm.a. Food spills, splatters, debris, dust and/or black matter were observed on or underneath the following: * Hobart mixer including cart and equipment in the bin that was stored on the shelf underneath the mixer;* Shelf underneath the prep table where the cutting boards were stored;* The meat slicer and stainless steel cart; and * Multiple service carts were not cleaned and sanitized after use. b. The following areas required repair:* The ceiling and vent in the area near the dishwashing room was discolored brown and the vent was falling down;* The ceiling vent outside of the dry storage was discolored brown; * The wall behind the sink with a spray nozzle in the dishwashing room, the walls above and beneath the dishwashing counter had black and brown matter buildup;* Multiple small holes in the wall above the spray nozzle sink, dishwashing area and the wall above the hand wash sink in the dishwashing area;* Multiple areas of broken tile, including cove base tiles and missing grout around the cove base tiles;* Cutting boards on the service line above the salad refrigerator and chef refrigerator had gouges and dark matter build up, creating uncleanable surfaces; and* The hand wash sink (located at the entrance of the kitchen and in between a food warmer and a prep table that housed the waffle maker) didn't have a splash guard. c. Improper food storage included: * Open bag of garden burgers, pepperoni and a box of open biscuits in the walk-in freezer;* Open bag of cranberries and leftover chili in the walk-in refrigerator;* Multiple food products in the walk-in refrigerator and the salad line refrigerator were not labeled and dated, including onions, mixed fresh cut vegetables, fresh cut cucumbers, breakfast patties and links, shredded hashbrowns, and an unidentified sauce mixture;* Scoops/cups were in bins of sugar; and* Open packages of chocolate chips, coconut flakes, pancake mix, rice and potato chips. The kitchen was toured and the areas requiring cleaning or repair was discussed with Staff 1 (ED), Staff 2 (Dining Services Director) and Staff 3 (Dining Room Supervisor) on 12/28/23. They acknowledged the findings.
Plan of Correction:
1) The kitchen has been deep cleaned. Vents removed and cleaned as well as the fan in dishwashing area. Maintenance is working with outside contractor to replace broken covebase tiles.2) The Culinary Director has implemented a routine cleaning schedule for daily and weekly cleaning tasks. Training provided to kitchen staff on this requirement to prevent this reoccurrence.3) Kitchen walk-throughs to ensure cleaning routine is completed will take place weekly for 60 days, then monthly to ensure cleaning routine still in place.4) ED or designee will be responsible to monitor these areas for completion and future follow through.1) Food splatters, debris and dust have been cleaned. Ceiling vents have been cleaned and replaced. Holes in wall have been filled or FRP panels replaced. Cutting boards have been replaced. Spash guards have been installed on handwashing sinks. Opened food items have been removed, scoops have been removed from bins, open packages have been thrown away. Flooring issues have been addressed.2) Training has been held with dietary staff to address the findings. Cleaning checklists have been implemented and staff trained on how to use.3) Walk-throughs of the kitchen and cleaning checklist validation will be completed 5x per week for 1 month and once weekly after 1 month.4) This will be overseen by the Executive Director and/or designee.