Kitchen and Food Storage

How ODHS classifies it

ODHS rates each deficiency on a four-level scale, with a scope of isolated, pattern or widespread. Level 1 is no actual harm with the potential for minimal harm; Level 2 is no actual harm with the potential for more than minimal harm; Level 3 is actual harm that is not immediate jeopardy; Level 4 is immediate jeopardy to resident health or safety. Level 2 is by far the most common.

Where it is cited

What the requirement says

ODHS’s requirement text as it appears on the inspection report, verbatim.

OAR 411-054-0200 (7)(e) Kitchen and Food Storage (e) KITCHEN AND FOOD STORAGE. Kitchen facilities and equipment in residential care facilities with a capacity of 16 or fewer may be of residential type except as required by the building codes. Residential care facilities licensed for a capacity of more than 16, must comply with OAR 333-150-0000 (Food Sanitation Rules). The following are required: (A) Dry storage space, not subject to freezing, for a minimum one-week supply of staple foods. (B) Refrigeration and freezer space at proper temperature to store a minimum two days' supply of perishable foods. (C) Storage for all dishware, utensils, and cooking utensils used by residents must meet OAR 333-150-0000 (Food Sanitation Rules). (D) In facilities licensed to serve 16 or fewer residents, a dishwasher must be provided (may be residential type) with a minimum final rinse temperature of 140 degrees Fahrenheit (160 degrees recommended), unless a chemical disinfectant is used in lieu of the otherwise required water temperature. In facilities of 17 or more capacity, a commercial dishwasher is required meeting OAR 333-150-0000 (Food Sanitation Rules). (E) In residential care facilities with a capacity of 16 or fewer, a two compartment sink or separate food preparation sink and hand wash lavatory must be provided. In residential care facilities with 17 or more capacity, a triple pot wash sink (unless all pots are sanitized in the dishwasher), a food prep sink, and separate hand wash lavatory must be provided. (F) Food preparation and serving areas must have smooth and cleanable counters. (G) Stove and oven equipment for cooking and baking needs. (H) Storage in the food preparation area for garbage must be enclosed and separate from food storage. (I) Storage for a mop and other cleaning tools and supplies used for dietary areas must be separate from those used in toilet rooms, resident rooms, and other support areas. In residential care facilities with a capacity of 17 or more, a separate janitor closet or alcove must be provided with a floor or service sink and storage for cleaning tools and supplies. (J) Storage must be available for cookbooks, diet planning information, and records. (K) The wall base shall be continuous and coved with the floor, tightly sealed to the wall, and constructed without voids that can harbor insects or moisture.