Extendicare Rouge Valley Long Term Care Center by Lea Mhea Rodriguez

Receiving Area

lrodri54 — 2024-04-07 15:59:46 UTC

The delivery days for produce are Tuesday, Friday, and Saturday.
Groceries are delivered every Monday, Wednesday, and Friday.
Breads are delivered every Tuesday, Thursday, and Saturday.
Milk is delivered on Wednesdays and Saturdays.

Order/Purchase

lrodri54 — 2024-04-07 16:08:36 UTC

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.

Storage Areas

lrodri54 — 2024-04-07 16:12:14 UTC

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

Dry Storage

lrodri54 — 2024-04-07 16:30:07 UTC

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.

Fridge Storage

lrodri54 — 2024-04-07 16:39:51 UTC

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.

Freezer Storage

lrodri54 — 2024-04-07 16:53:33 UTC

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.

Holding Fridge

lrodri54 — 2024-04-07 17:02:53 UTC

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.

Production Area

lrodri54 — 2024-04-07 17:03:51 UTC

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

Pouring Preparation

lrodri54 — 2024-04-07 17:32:10 UTC

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

Cooking Equipments

lrodri54 — 2024-04-07 17:48:46 UTC

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

Cooking Equipments

lrodri54 — 2024-04-07 17:51:38 UTC

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

Cooking Equipments

lrodri54 — 2024-04-07 17:53:32 UTC

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.

Cooking Equipments

lrodri54 — 2024-04-07 17:58:50 UTC

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

Cooking Equipment

lrodri54 — 2024-04-07 18:03:58 UTC

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

Cooking Equipment

lrodri54 — 2024-04-07 18:06:34 UTC

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

Hot Holding

lrodri54 — 2024-04-07 18:13:17 UTC

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

Food Carrier

lrodri54 — 2024-04-07 18:26:45 UTC

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.

Nourishments

lrodri54 — 2024-04-07 18:30:14 UTC

Preparation of PM and HS snacks.

Food Carrier

lrodri54 — 2024-04-07 18:34:20 UTC

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

Ware-Washing

lrodri54 — 2024-04-07 18:38:30 UTC

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.

Ware-Washing

lrodri54 — 2024-04-07 18:39:14 UTC

Sanitized, dry and clean utensils ready for use.

Sanitizer and Detergents

lrodri54 — 2024-04-07 18:40:24 UTC

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.

Pouring/Nourishment Fridge

lrodri54 — 2024-04-07 18:49:17 UTC

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

Servery Area

lrodri54 — 2024-04-07 19:22:26 UTC

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

Servery

lrodri54 — 2024-04-07 19:23:03 UTC

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.

Servery

lrodri54 — 2024-04-07 19:23:31 UTC

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.

Servery Fridge

lrodri54 — 2024-04-07 19:25:19 UTC

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

Servery Carts

lrodri54 — 2024-04-07 19:25:54 UTC

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.

Flow of Food

lrodri54 — 2024-04-07 19:48:19 UTC

Juice Machine

lrodri54 — 2024-04-07 20:28:00 UTC

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

Ice Machine

lrodri54 — 2024-04-07 20:33:21 UTC

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

Extendicare Rouge Valley Virtual Site Tour

2024-04-08 01:06:34 UTC

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

lrodri54 — 2024-04-08 01:31:16 UTC