The findings of the kitchen inspection, conducted 7/5/23, 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 re-licensure survey of 07/05/23, conducted 09/13/23, are documented in this report. It was determined the facility was in substantial 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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observation of the facility kitchen areas were reviewed on 07/05/23 from 10:03 am through 3:15 pm and found the following:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following:

* Kitchen mixer stand;

* Drains throughout kitchen;

* Ceiling vents throughout kitchen;

* Floor edges, corners and thresholds;

* Grill, oven, burners, fryer, and knobs/handles of equipment;  

* Ice Machine interior;

* Hoods with grease and black matter;

* Interior of microwave;

* Handheld can openers; and

* Caulking around the perimeter of dish machine and beverage counter;

* Interior of juice machine nozzles; and

* Oven hot mitts.

b. The following areas were found in need of repair:

* Robocoupe stand cracked, the base was cracked with an approximate two inch piece missing at the base of the bowl;

* Pipe under the dishwasher leaking;

* Three compartment sink drain leaking; and

* Hole in wall with cord coming out.

c. During lunch service at 11:50 am, a sheet pan of baked rolls was observed to be unevenly cooked with some rolls with burnt edges and dented. Staff reported that the oven did not cook evenly.

d. During lunch service, it was observed that staff dished soup from a soup warmer located next to hand washing sink. Staff were observed placing the lid of the soup warmer on top of the sink touching potentially contaminated areas. Spray and splash from hand washing causing potential contamination of prep area. Staff also observed setting clean dishes on area next to sink that was visibly wet from hand washing.

e. Multiple kitchen staff preparing and/or serving food did not have hair and/or facial hair effectively restrained as required.

f. Staff not using the three compartment sink method correctly. Staff not soaking dishes in sanitizer fully submerged for 1-2 minutes as required because sink leaking. Staff were rinsing the dishes with sanitizer solution.

g. Kitchen did not have a small diameter thermometer as required.

h. Staff were touching ready to eat items with bare hands or gloved hands that had been potential contaminated from other tasks.

i. Staff served poultry item (turkey) after reaching an final cook temperature of 163 degrees. Temperature log indicated final cook temperature needed to be 140-165. It did not direct staff which meat/protein/food items needed the 140 and which needed the 165 causing errors in final cook temperatures.

j. Multiple cutting boards found with heavy scoring or staining.

k. Bulk flour bin lined with non food grade black garbage bag.

l. Ice machine interior plastic section where ice contacts as it drops into collection bin was covered with large amounts of black mold like substance. Staff 2 discarded the ice immediately and machine was cleaned before future use.

m. Multiple items found partially covered and open to potential contamination during storage.

During the kitchen tour, surveyors reviewed above areas with Staff 2 (Executive Chef) and s/he acknowledged the identified areas.  At 2:00 pm the surveyors reviewed the areas in need of cleaning, repair and poor practices with Staff 1 (Business office Manager) and Staff 1 (Administrator via phone). They acknowledged the areas.  

The memory care kitchenette was observed from 2:45 pm to 3:15 pm and found the stove top, oven, juice machine nozzles, reach in refrigerator, under the sink, inside cupboards and drawers dirty with dust/dirt and food debris. The caulking behind the sink was found with accumulation of black substance. There was cracked and peeling paint behind where the garbage cans were stored. The kitchen ceiling tiles were cracked, damaged, dusty or stained. A hole was found under the sink. Staff 3 acknowledged the identified areas.

Based on observation, record review and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to:

Refer to C240.