The findings of the kitchen inspection, conducted on 05/30/24, 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 05/30/24, conducted 08/29/24, 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 proper food storage, proper preparation and food service, proper sanitation of equipment, proper employee infection control and failed to ensure the kitchen was clean and maintained in good repair in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

The facility kitchen was toured on 05/30/24 at 11:37 am, observations of the facility kitchen, including food storage areas outside of the kitchen, food preparation, food service, and interviews with staff were conducted during the kitchen inspection.

a. Observations of food storage identified the following:

* Cold food items in the reach-in refrigerator were not properly covered, labeled and dated (cheese slices, opened bags of spinach, fresh cut onions, cut peppers); and

* The dry food storage area located outside of the main kitchen lacked a system for deterring the entry of pests.

b. Observations of food preparation, food service and employee infection control practices identified the following:

* Alcohol wipes were not used to sanitize the probe thermometer and food temperatures were not taken prior to the beginning of food service;

* Proper plating technique to avoid cross contamination wasn't used;

* Staff used bare hands when plating sandwiches during meal service;

* Food contact surfaces were not sanitized after each use;

* Staff failed to use gloves when fingernails were painted;

* Hand hygiene wasn't preformed upon entering the kitchen;

* Staff failed to wash hands between dirty and clean tasks;

* Staff failed to have hair restrained while preparing and serving food; and

* Staff were observed using the food prep sink for hand washing and cleaning dirty dishes, rather than using the dedicated hand washing sink or the three compartment sink for dirty dishes.

c. Sanitation of equipment identified the following:

* Counter mounted can opener housing and blade had a build up food particle and the blade was in need of repair;

* Garbage cans located underneath the microwave counter lacked a cover when not in use;

* The facility lacked test strips to ensure adequate sanitation levels for the chlorine-based sanitizer used for sanitizing food contact surfaces and in the three compartment sink;

* Staff lacked knowledge of how to use the sanitation test strips and how to properly prepare the sanitation bucket;

* Staff were using sponges rather than sanitation wiping cloths and they were not stored properly when not in use; and

* Ants were observed on multiple countertops.

d. The following areas required repair:

* Cabinet below the food prep sink was damaged with exposed wood;

* Hole in the wall surrounding a pipe underneath the three-compartment sink; and

* The janitors closet located outside of the kitchen was not locked and required a new locking system.

The kitchen was toured, and the above areas were discussed with Staff 1 (Administrator) on 05/30/24. She acknowledged the findings.

Mountain View Administrator Sandra Arevalo-Vargas is overseeing and monitoring the plan of correction for C240, in order to be within compliance in 60 days, by 07/29/2024.

Overall continued education and training with facility kitchen staff was conducted and completed by the kitchen supervisor. (Mayra Aldana)

POC for C240 Part A:

- Labeled bags that specify the cold food item, the date the item was opened, and when to use the item by, were purchased for use by facility kitchen staff.

Kitchen supervisor trained facility kitchen staff in English and Spanish, and facility kitchen staff signed a training sheet.

- The spring season and current weather may bring about the presence of certain pests. The facility uses a spray to kill ants (Raid Essentials Ant & Roach Killer that is safe for use around children and pets), and the Mighty Mint Ant Killer (safe around people and pets) to spray down surfaces. The facility utilizes an outdoor company Axion Pet control to perform bi-annual sprays on the exterior of the facility and crawl space to deter the entry of pests.

POC for C240 Part B:

- The kitchen supervisor conducted continued education and training for facility kitchen staff to ensure staff was properly trained in the following:

    - Purpose of obtaining food temperatures prior to beginning food service, & how to do it.

    - Purpose of using prove thermometer to obtain food temperatures, & how to do it.

    Continued from page 1:

- Purpose of using alcohol wipes to sanitize probe thermometer, & how to do it.

    - Purpose of proper plating technique to avoid cross contamination, & how to do it.

    - Purpose of using gloves when plating food during meal service, and where to find additional gloves if necessary.

    - Purpose of sanitizing food contact surfaces after use, where to find cleaning supplies, & how to do it.

    - Purpose of hand hygiene measures, and proper hand washing technique.

    - Purpose of having the different food prep sink, hand washing sink, and dirty dishes sinks.

    - Purpose of having hair restrained.

- Each facility kitchen staff employee was provided with their own chef hat, bonnet, and apron to wear while working.

- Labels posted around kitchen to show different designations for sinks.

- Instructions posted around kitchen to remind employees of sanitizing surfaces, purpose of different sinks, proper hand washing techniques, and proper glove use.

POC for C240 Part C:

- At the time of inspection, the facility kitchen was undergoing renovations and items were being moved around to accommodate renovations.

- Kitchen supervisor ordered new blade to replace current blade. The current blade has been clean and will be clean each use.

- Kitchen supervisor conducted continued education and training for facility kitchen staff to clean/sanitize kitchen tools after each use.

- The garbage can located underneath the microwave counter was designated for recycling, not garbage. However, the kitchen supervisor placed the original lid back on.

- Facility had test strips but they were moved to a different place due to kitchen renovations. The kitchen supervisor conducted continued education and training for facility kitchen staff on purpose of test strips and how to use them, and how to prepare sanitation buckets.

- Sponges were replaced with wire C 240

Continued From page 2

areas were discussed with Staff 1 (Administrator) on 05/30/24. She acknowledged the findings.

C 240

dishcloth brushes, and kitchen supervisor conducted continued education and training on how to use these new brushes and where/how they will be stored, and where/how staff must store them.

- The spring season and current weather may bring about the presence of certain pests. The facility kitchen staff is trained to use the Mighty Mint Ant Killer (safe around people and pets) to spray down surfaces to prevent the presence of certain pests.

POC for C240 Part D:

- At the time of inspection, the kitchen was under renovation to repair the damaged cabinet with exposed wood and the hole in the wall. Maintenance is aware of these areas needing repair and has been repair these areas.6/13/24 sv

- A new lock was purchased for the janitor's closet.  completed. 6/13/24 sv 5/13/24