The findings of the kitchen inspection, conducted 01/19/23, 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 revisit to the kitchen inspection of 01/19/23, conducted 04/26/23, 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 second re-visit to the kitchen inspection of 01/19/23, conducted 07/07/23, 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 ensure food was prepared, and the kitchen was maintained, in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility kitchen, food storage areas, food preparation, and food service on 01/19/23 revealed splatters, spills, drips, and debris noted on:

- Can opener blade and casing;

- Stand mixer;

- Food Processor;

- Exterior sides and interior of the gas range and oven;

- Shelving below the steam table;

- Walls throughout the kitchen;

- Flooring throughout the kitchen;

- Dry storage shelving and food containers;

- Dishes and cookware stored on open shelving and racks;

- Open stainless steel shelving and metal rack shelving;

- Bakery racks;

- Carts;

- Underneath shelving and equipment throughout kitchen; and

- Dishwashing area including flooring, walls, and equipment.

* The laminate shelving below the steam table was damaged, creating an un-cleanable surface.

* A scoop was left with the handle in the brown sugar.

* Multiple boxes were stored directly on the floor in the walk-in freezer.

* There were undated and unlabeled foods the refrigerator.  

* Dish washing racks were stored on the floor.

* Staff were observed to not change gloves or wash hands upon entry to the kitchen.

* Caregiving staff, who assisted residents with incontinent care, were not using aprons while serving food.

* Staff serving food did not have hair restrained.

Staff 2 (Dietary Services Manager) and the surveyor toured the kitchen. He acknowledged the findings.

The areas in need of cleaning and repair and the food handling concerns were reviewed with Staff 1 (Executive Director). She acknowledged the findings.

C 240

1)

a) Can Opener Blade casing, Stand Mixer Food Processer & shelving and food storage and delivery Carts have been cleaned.

b)Food boxes were removed from the floor, scoops were removed from bins & undated/unlabeled food was thrown out in walk in refridgerators.

c)Exterior sides & Interior of gas range stove & oven were cleaned, along with shelving below the steam table and walls throughout kitchen and flooring.

d)Dish & cookware shelves & racks have been cleaned.

e) Dish racks have been stored on shelf off the floor.

2) Systems will be corrected by the following:

a) Items needing cleaned have been added to the daily/ weekly cleaning checklist

b) All deliveries will be monitored to keep food boxes from being stored on the floor as well as being visualized daily.

c) Scoops in bins we bill monitored & visualized daily

d) Training will be conducted with kitchen associates on proper dating and labeling of all food

e) An Inservice was conducted with all staff on proper glove wearing, safe food handling, aprons and proper handwashing/sanitizing to avoid cross contamination during meal services. Signs will be placed in the kitchen & bathroom on proper handwashing. Every newly employed satff will receive training on safe food handling and infection control along with annual training.

3)

Cleaning checklists have been created including daily, weekly & monthly scheduled tasks to ensure food is being prepared and served in accordance with the Oregon Food Sanitation Rules. POD will complete visual checks of the kitchen quarterly for potential damages/ repairs.

4)

The Dining Services Director and/or Executive Director will be responsible for overseeing that the above systems are in place and monitored weekly.

Based on observation and interview, it was determined the facility failed to ensure food was prepared, and the kitchen was maintained, in accordance with the Food Sanitation Rules OAR 333-150-000. This is a repeat citation. Findings include, but are not limited to:

Observations of the facility kitchen, food storage areas, food preparation, and food service on 04/26/23 revealed splatters, spills, drips, and debris noted on:

- Can opener blade and casing;

- Stand mixer;

- Shelving below the steam table;

- Dry storage shelving and food containers;

- Open stainless steel shelving and metal rack shelving;

- Carts;

- Underneath shelving and equipment throughout kitchen; and

- Dishwashing area including flooring, walls, and equipment.

* The laminate shelving below the steam table was damaged, creating an un-cleanable surface.

* There were undated and unlabeled foods in the walk-in refrigerator.  

The areas in need of cleaning and repair and the food handling concerns were reviewed with Staff 3 (Campus Director). He acknowledged the findings.

C240

1)

a) Can Opener Blade & Casing, Stand Mixer, have been cleaned.

b) Shelving below the steam table has been cleaned & Laminate shelving below steam tables is replaced

c)Dry storage shelving, & open stainless steel racks & shelving have been cleaned along with food storage containers

d) Carts have been cleaned & sanitized

e) Shelving and equipement throughout kitchen has been cleaned

f) Dishwashing area including flooring, walls & equipement has been cleaned.

g)Undated/Unlabled food in Walk-In refrigerator has been thrown out.

h) Areas in need of cleaning and repair and food handling which were reviewd with Campus Director have been cleaned and repaired.

2) Systems will be corrected by th following:

a)All deliveries will be monitored to ensure labeling of food in Walk-In.

b) Training is being conducted with all kitchen staff associates on proper dating & labeling all food.

c) An Inservice was conducted with staff on proper glove wearing & safe food handling. Every newly employed staff will receive training on safe food handling and infection control along with annual training.

3)

Cleaning checklists have been created, including, weekly & monthly scheduled tasks to ensure food is being prepared and served in accordance with the Oregon Food Sanitation Rules. POD will will complete visual checks of the kitchen quarterly for potential damages/repairs.

4)

The Dining Services Director/Executive Director will be responsible for overseeing that the above systems are in place and monitored weekly.

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 to C 240.

Refer to C 240