The findings of the kitchen inspection, conducted 12/21/22, 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 12/21/22, conducted 03/29/23, 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 and interview, it was determined the facility failed to ensure residents were treated with dignity and respect when receiving meal delivery to their apartments.  Findings include, but are not limited to:

During an observation, on 12/21/22 at 11:30-12:30 pm, meals delivered to resident rooms were served on paper plates, drinks were in disposable cups and utensils were plastic. The meals served to residents in the dining room were served on ceramic dishes with stainless steel flatware.  

During an interview on 12/21/22 at 11:45 am, Staff 2 (Executive Chef) stated all meals delivered to residents in their room, were served on disposable products.  Staff 2 indicated the facility did not have enough ceramic dishes or flatware for meal delivery service.  Staff 2 also stated the facility did not have enough staff to retrieve the dishes after meals from the resident apartments.

Ensuring residents were treated with respect and dignity with regards to meal service was discussed on 12/21/22 at approximately 1:00 pm with Staff 1 (Executive Director). They acknowledged room trays were served with disposable service items and indicated the facility would proceed with purchasing more service items for room trays.

Resident Rights and Protection: C200                                                                   

  1.  On 1/10/23 a All staff meetin was held and Residents Right were reviewed by all staff members to ensure that all residents rights are being protected. ED, RCC, Dietary Manager to montior                                                              

 2. A ordered for dishes, silverware and trays was placed on 1/9/2023                                                                                  

  3. Staff training was discussed on 1/10/2023 at a all staff meeting on how the process would be on delivering and retrieving the trays being delevered to rooms. ED/RCC and Dietary Manager will montior.                                                                                                                                                                                                                                                                                                                                                                                                                           

Resident Service Meals, Food Sanitation Rule C240:                     

(1) Kitchen has been provded with a daily and weekly cleanig schedule. It will be montiored by Dietary Manager / ED                                                                   

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 main kitchen on 12/21/22 at 10:25 am revealed the following:

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

* Pipes, walls, gauges, disposal, drain and flooring behind/underneath the dish machine;

* Ice machine with visible black substance on the inside as well as a build up of mineral/scale;

* Flour, powdered sugar, brown sugar, and oatmeal bulk bins;

* Spice shelves;

* Kitchen drains;

* Pipes and flooring underneath sinks;

* Ceiling fire sprinklers;

* Walls throughout the kitchen;

* Open shelving under the steamtable;

* Interior and exterior of microwave;

* Industrial can opener and housing;

* Walls throughout kitchen area;

* Stove/grill knobs, doors, interior;

* Wire rack next to grill/stove;

* Hood above stove/grill and above dish machine;

* Outside of stand up fridges/freezers;

* Floors under storage racks in walk in fridge;

* Area off the steam table where service/condiments were stored;

* Wall behind hand wash sink and the sink;

* Rolling carts;

* On and around multiple light fixtures;

* Open shelving/prep tables throughout kitchen;

* Industrial mixer and slicer;

* The top of the dish machine; and

* Floors throughout the kitchen had black matter build-up, food debris and grease in corners, under equipment and around perimeter edges.

b. The following areas were in need of repair:

* Open shelves had exposed wood corners and edges;

* Multiple light fixtures with cracks/broken pieces;

* Bottom of stand up fridge was coming off, handle cracked/broken;

* Wood threshold between main area of kitchen and dish washing area was cracked and missing;

* Several wood trim pieces cracked, missing, chipped;

* Wood wall pieces and other areas of walls with chipped and missing paint

* Areas of ceiling with cracks;

* Multiple holes in the wall under the dish machine area;

* Open area in the wall next to the walk in fridge where pipes enter/exit;

* Disposal in dish machine area with dirty rag around the top where there was a "leak";

* Areas in the kitchen were there was signs of leaking/pealing paint;

* Shelving under steam table with cracked/chipped and exposed wood;

* 2 large cork boards in kitchen were heavily worn and in poor repair;

* Chair for staff break area that was in the kitchen was ripped and broken with exposed foam.

* Metal shelf and work space next to grill with worn duct tape used to address a broken area of the shelf.

* Multiple pots and pans that were in poor repair;

* Multiple light switches with tape on the switches; and

* Hole in back door to kitchen closed with card board and duct tape.

c. Dessert stored in walk in and dry storage left uncovered and open to potential contamination.

d. A kitchen employee was observed to be working in the kitchen without a hair restraint.

e. Multiple items stored in dry storage and fridges without dates when opened.

f. Desserts and drinks being delivered to resident rooms were delivered uncovered and exposed to potential contamination from kitchen area through common areas and hallways.

g. Multiple cutting boards that were stained and heavily scored.

h. Work space next to grill heavily stained and scored making it a non cleanable surface.

i. Large prep area with wood counter top, heavily stained and scored making it a non cleanable work space.

j. Disposable service items stored open to potential contamination.

At approximately 12:30 pm, the surveyor and Staff 1 (Executive Director) toured the kitchen. Staff 1 acknowledged the above areas needed to be cleaned and repaired. At approximately 1:00 pm, the surveyor and Staff 2 (Executive Chef) toured the kitchen and Staff 2 acknowledged the above areas of needed cleaning and repair.

Resident Service Meals, Food Sanitation Rule C240:                      

(1) Kitchen has been provded with a daily and weekly cleanig schedule. It will be montiored by Dietary Manager / ED                                                                        (2) Pipes , walls, gauges , disposal, drain and flooring ubehind / underneath the dish machine. We are currently getting 3 bids for repair from:                                     (a) Kemph Construction                                                    (b) Ehlers Construction                                                     (c) Beall Construction                                                                

(3) Ice Machine has been put on a cleaning schdule Dietary Manager / ED to monitor                                           

(4) All bulk bins are on a cleaning schedule to monitored by Dietary Manager / ED                                  

(5) Spice Rags are on a cleaning schedule to be monitored by Dietary Manager and ED                            

(6) Kitchens drains on a claening schedule to be monitored by Dietary Manager and ED                           

(7)  Pipes and flooring under sink to be on cleaning schedule and monitored by Dietary Manager /ED         

Resident Service Meals, Food Sanitation Rule C240:                      CONTINUED:                                                                      

(8) Ceiling Fire Springlers to be on a cleaning schedule and to be monitored by ESD / ED                                          

(9) Walls to be cleaned and painted by ESD and to be on cleaning schedule by dieatary staff and to be monitored by Dietary Staff and ED                                  

(10) Shelving under steam table to be on cleaning schedule and to be monitored by Dietary Manager and Ed                                                                                        (11) Micowave to be cleaned after each use to be monitored by Dietary and ED                                               

(12) Industrial can opener to be cleaned and wipe off after each use to be monitored by Dietary Manager and ED                                                                                    (13) Stove and grill to be cleaned daily to be monitored by dietary manager and ED.                                               

14. Wire rack on a cleaning scheuled to be monitored by Dietary Manager and ED

Cont:                                                                                      

(15) Hood above the grill and dishwasher was cleanded by Oregon Hood Cleaning on 01/05/2023 , kitchen staff to clean inbetween service calls. TO be monitored by DIetry Manager and ED

(16) All refridgerator and freesers on a cleaning schedule to be monitored by Dietary and ED                  

(17) Floors under racks will be swept and mopped and to be monitored by DIetary Manager and ED                  

(18) The area where condiments are stored to be cleaned daily to be monitored by DIetary and ED

(19) Rolling carts are to be wiped down after each use to be monitored by dietary manager and ED

(20)All open areas and shelving to be wiped down and cleaned on cleaning schedule to be monitored by Dietary Manager and ED

(21) Induster mixer and slicer to be cleaned after each use. To be monitored by DIetary Manager and ED

(22) Top of disher washe to be wiped down staff to follow cleaning schedule, to Be Monitored by Dietary staff and ED

(23) Kitched floors to be swept and cleaned after each shift. Montiored by DIetary Manager and ED

Areas in need of repair:

(1) Shelves with exposed wood will be repaired by ESD

(2) Light fixtures will be odered and replaced by ESD

(3)Repairs will be made on the stand up fridge by ESD

(4) Wood treshold between the main are and dishwashng are will be repaired by ESD

(5) All wood trim will be sanded and repaired by ESD

(6) Ceiling will be patched and painted by ESD

(7) Under the dish washer the wall is going to be replaced by a licensed contractor see page one for names

(8) Plumbing Contractor to repair the garbage disposal                        (9) Shelving under steam table to be sanded and painted by ESD                                                                                                (10) Large Cork boards have been removed and will replaced with new dry earase boards                                                             (11) Old chair has been thrown out ESD.

(12)  Metal shelf with edges will be repaired by ESD

(13) New pots and pans have been ordered and waiting for arrival