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Extendicare Rouge Valley Virtual Site Tour

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Extendicare Rouge Valley Virtual Site Tour

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Hi professor, here is another screen recording done on my laptop, as the microphone does not allow me to talk in Padlet. 

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Hi professor, here is another screen recording done on my laptop, as the microphone does not allow me to talk in Padlet. 

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1. Ordering and/or purchasing is done every Monday, Thursday, and Friday.through a third party from the company, a specific system application is accessed by the Food Service Manager for ordering goods and supplies.

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Located on Ground Floor at the back of the building with elevator to basement where kitchen and storage areas are located.

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1. The delivery days for produce are Tuesday, Friday, and Saturday.

2. Groceries are delivered every Monday, Wednesday, and Friday.

3. Breads are delivered every Tuesday, Thursday, and Saturday.

4. Milk is delivered on Wednesdays and Saturdays.

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There are four storage areas; Dry Storage, Fridge, Freezer, and Cold holding.

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Located right in the entrance door and in front of the Manager's Office

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Goods are implemented on a FIFO (First In, First Out) basis. The person responsible for storage in the morning is the Potwasher every Monday, Wednesday, and Friday.

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Goods are implemented on a FIFO (First In, First Out) basis. It maintains the temperature of ( below 2.4 ºC). The person responsible for storage in the morning is the Potwasher every Monday and Wednesday.

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Goods are implemented on a FIFO (First In, First Out) basis. It maintains the temperature of (0 ºF to -20 ºC below). The person responsible for frozen storage are the cook in AM/PM every Monday and Wednesday.

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Located right corner after the freezer storage

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Goods are implemented on a FIFO (First In, First Out) basis. It maintains the temperature of ( below 2.4 ºC)The person responsible for storage are the cook, nourishment, and pouring use for cold holding and thawing.

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1. There are four prep tables within the kitchen. First prep table (Right) used for Preparing ingredients: Cutting, chopping, slicing, and peeling fruits, vegetables, and other food items.

2. Cooking Stove, Convention oven and Flat Pan (Left): Preparing dishes by cooking, baking, grilling, frying, or boiling ingredients as needed.

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Prepare drinks and desserts for lunch and dinner according to the diet texture such as regular, honey, nectar and pudding thick.

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These equipment must be operated or used by staff specifically trained, such as cooks.

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Ongoing cook preparation in the steamer. These equipment must be operated or used by staff specifically trained, such as cooks.

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These equipment must be operated or used by staff specifically trained, such as cook/prep cooks. Floor mixer - use for mashed potatoes, flour mixing, pudding mouse and others for mixing ingredients.

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Steam Kettle for soups, these equipment must be operated or used by staff specifically trained, such as cooks.

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Meat Slicer - These equipment must be operated or used by staff specifically trained, such as cooks.

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Blender for pureed and minced texture diet. These equipment must be operated or used by the pouring, nourishment, and cook staffs.

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Maintain hot food temperatures. These equipment must be operated or used by staff specifically trained, such as cooks.

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Cambro food carts is used to preserve hot foods. Dietary aides transport them to servery areas Ground floor A&B, First floor A&B, and Second floor A&B. The person responsible are the dietary aides and cooks.

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Preparation of PM and HS snacks.

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Transport carts to serveries. The person responsible are the dietary aides.

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Located after the cook and preparation areas. 

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There is a pre-soak sink (in front) and at the back is the dishwasher machine where pre-rinsing, loading, rinsing, sanitazing and drying are done. The person responsible is the potwasher.

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Sanitized, dry and clean utensils ready for use.

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Red container is the sanitizing and blue container is the detergent machine connected to faucet water. All employee in the dining and kitchen area must fill 3/4 of the small bucket (1 Red bucket and 1 blue bucket) used after care cleaning in the dining and cooking areas to maintain healthy and safe preparation areas.

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Labeled nourishments drinks and snacks are kept for the following day.

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Microwave, coffee makers and wash sinks. The persons responsible are the dietary aides and PSW's.

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Toaster, food warmers, eating utensils, sample of 2 choices of menu in every meal with seating plan legends, diets in black folder and meal menus are posted in the bulletin board wall. The person responsible are the dietary aides and PSW's.

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Set up table of residents before meal time. Black cart with bins for used utensils and garbages. The orange garbage is for residents soiled bib, table cloths and placemats for laundry. It is found in each servery areas, persons responsible are the dietary aides, PSW's and nurses.

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Desserts, drinks and residents food are kept. It is found in each servery areas, person responsible are the dietary aides.

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Black cart use to serve drinks at meal time and a booklist snack menu therapeutic, preserved with ice the person responsible are the dietary aides.

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Juice such as orange, cranberry, apple and prune juice are found dietary aides, pouring and nourishment staffs are responsible in distribution to residents accordingly.

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Ice is placed in a stainless steel pan to preserve cold foods such as drinks, salads, or sandwiches during service time.