The findings of the kitchen inspection, conducted 08/17/23, 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 08/17/23, conducted 10/11/23, 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 revisit to the kitchen inspection of 08/17/23, conducted 01/29/23, 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, record review, and interview, it was determined the facility failed to ensure food was prepared in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility kitchens, food storage areas, food preparation, and food service on 08/17/23 revealed:

* Splatters, spills, drips, and debris noted on:

- Shelving throughout kitchen;

- Exterior of cupboards and drawers;

- Interior of reach in refrigerators;

- Lower vents below doors of refrigerators;

- Interior of drawers, cupboards, and cabinets; and

- The drawer, cupboard, and cabinet handles and surfaces where

   sticky to the touch.

* Raw eggs were stored above other foods.

* Foods were not labeled and dated.

* Packaged foods were not dated when opened.

* Scoops were left in food bins.

* Missing laminate in multiple drawers and cabinets created an un-cleanable surface.

* Damage to exterior of drawers and cupboards created un-cleanable surface

* There was no documented evidence of staff consistently monitoring the temperatures of food prepared in the kitchen, and the high temperature dish sanitizer.

* No documented evidence the sanitizer solution mixed by staff was monitored to ensure correct levels.

* Caregiving staff preparing meals and assisting with meal service and delivery were not using aprons.

The areas in need of cleaning and repair were reviewed with Staff 1 (Assisted Living Administrator).  He acknowledged the findings.

1. Will clean shelving throughout kitchen, exterior cupboards and drawers, interior of refrigerator, lower vents below door or refrigerator, interior of drawers, cupboards and cabinets.

2. Will obtain and evaluate bids to address the damaged drawers and cupboards and sticky drawer, cupboard, and cabinet handles.

3. All food has been labeled and dated and open dates are present on packaged foods.

4. Missing laminate in drawers and cabinets will be covered/repaired to create a cleanable surface.

5. Staff will utilize temperature logs to document temperatures of food prepared in the kitchen and the high temperature dish sanitizer.

6. Raw eggs were moved so that they are not stored above other foods.

7. Scoops have been removed from food bins.

8. Sanitizer solution will be discontinued and replaced with sanitizing wipes.

9. Staff in the kitchens preparing meals and assisting with meal service will wear aprons.  

7. Will in-service all staff on the following:

a. Cleaning splatters, spills, drips and debris on kitchen surfaces

b. Reporting damage to drawers or cupboards to maintenance

c. Labeling and dating food stored in the kitchen

d. Temperature logs for prepared food and the high temperature dish sanitizer.

e. Safe storage of raw eggs.

f. Removing scoops from food bins.

g. Use of sanitizing wipes

h.  Wearing aprons in the kitchen when preparing meals and assisting with meal service.

8.  Dietary Manager will conduct weekly audits of kitchen cleaning, maintence needs, food labeling and dating, egg storage, temp logs, scoops in bins, use of sanitizing wipes, and aprons and report findings to the Administrator.

Based on observation, record review, and interview, it was determined the facility failed to ensure the facility kitchens were 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 kitchens, food storage areas, and cleaning process on 10/11/23 revealed:

* Scoops were left in food bins in House B and D.

* There was no documented evidence of staff consistently monitoring the temperatures of the high temperature dish sanitizers. The dish machines were not reaching the required temperatures in House B and C.

Staff 3 (Executive Director) agreed to have dishes washed in the nursing facility kitchen until the sanitizers were operating per specifications.

* There was no sanitizer available for surface cleaning in House B and D.

* Refrigerator 1 in House D had a temperature of 50 degrees Fahrenheit on multiple checks. The temperature was documented as 50 degrees Fahrenheit on multiple occasions. The food was moved to a different refrigerator.

The above information was reviewed with Staff 1 (Assisted Living Administrator) and Staff 3 on 10/11/23.  They acknowledged the findings.

Scoops have been removed from the food bins and will be replacing with sealed containers for dry storage. Scoops will be on hangers next to containers and not left in containers.

Dish sanitizer was repaired in Building B and C and is now at proper cleaning temp 150/180. Forms are updated with what the current temps are to be in the books to record temps of sanitizers each shift.If temps are below the required tempetures staff will notify Maintainance so they can be repaired/adjusted. Kitchen manager will monitor that temps are being recorded Q shift. Kitchen manager and Admin will monitor and coach staff weekly to ensure this is being completed.

Cleaning sanitizer have been supplied in each kitchen for cleaning and is stored under the kitchen sinks. Staff will notify Kitchen manager when running low on sanitizer spay so more can be ordered and replaced before running out. This will be checked weekly By Admin to ensure we have in each building.

Refridgerator in Building D has been ordered and arrived today. ALF Admin and Kitchen manager will monitor weekly to ensure all corrections are completed and kept in compliance.

Based on observation, interview, and record review, 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.

1. See POC for C240.