The findings of the kitchen inspection, conducted 10/25/23, 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 kitchen inspection, conducted 01/26/24, 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 ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 10/15/23 at 11:00 am, the kitchen was observed and the following areas were identified:

* The walk in freezer floor had frozen drips of ice cream and food debris;

* The exterior doors of the sandwich refrigerator had drips/spills, the interior shelf was rusty and the covering was peeling;

* Uncovered/unlabeled/undated containers of hot dogs and hamburgers were on the bottom shelf of the sandwich refrigerator;

* The rolling cart at the end of the steam table had a tray of uncovered individual servings of syrup, brown sugar and raisins;

* Fresh eggs were stored in walk in refrigerator above a container of ready to eat food with lid that was loose, creating a potential for cross contamination if eggs were cracked and dripped on the container;   

* The shelf below steam table containing serving plates/bowls had crumbs/food debris;

* Ceiling vents above storage of clean pots/pans and above the steam table had accumulation of dust;

* Hood vents above the grill had a build up of grease and dust:

* The dishwashing room wall below the dirty beverage racks and behind the spray hose had drips/spills/black matter;

* The wash temperature for the dish machine was not meeting minimum temperature per the data plate; and

* Kitchen staff were not wearing hair restraints and/or facial hair restraints.

The areas of concern were discussed with Staff 1 (Dietary Services Manager), Staff 2  (Executive Director) and Staff 3 (Memory Care Director) on 10/25/23. The findings were acknowledged.  

1)Corrections:

a.The walk-in freezer floor has been cleaned from frozen drips of ice cream and food debris.

b.The exterior doors of the Sandwich refrigerator interior shelf are being replaced. The refrigerator is free from drips/spills.

c.The rolling cart at the end of the steam table had a tray of uncovered individual servings to ensure food is covered and stored appropriately.

d.Steam tables are free of debris and clean.

e.Fresh eggs were removed.

f.Ceiling vents are clean and free from dust.

g.Hood vents above grill had buildup of grease and dust Hood vents are cleaned and free of grease and dust.

h.The dishwashing room wall has been cleaned and free from drips/spills and black matter.

i.The water temperature for dishes did not meet the minimum temperature. This was corrected when we received a new hot water booster tank from JHK.

j.DSD has ordered hair restraints and will ensure hair/ facial hair is covered.

2)Action Taken:  

a.Re-education has been completed with the dining services staff on kitchen cleaning tasks and frequency, food labeling and storage and proper use of hair restraints to assure understanding.  

b.Review of rules/community processes r/t menus and snack program was conducted with DSM to assure understanding.

c.Kitchen cleaning schedule/check list has been revamped, schedule for snack calendars re-established, menu rotation and routine for printing out and getting to the residents as well as routine walk throughs of the kitchen to assure adherence to labeling, storage and cleanliness.

d.The Dining Service Director will continue to host a food forum on the 1st Tuesday of the month at 2:30pm.

3)Frequency:

a.Weekly walk throughs of the kitchen for cleanliness and proper food storage.

b.Weekly review of cleaning logs, dishwasher temps, snack calendars and menu availability.

c.Monthly review of food forum minutes to assure timely response.

4)Responsible:  DSM and ED     12/

Based on observation 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 C 240.

Refre to C240