The findings of the kitchen inspection, conducted 11/14/23, 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 11/14/23, conducted 02/29/24, 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 maintain the kitchen and memory care kitchenette 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 and memory care kitchenette were conducted on 11/14/23 from 10:10 am through 2:40 pm. The following was identified:

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

* Walls throughout kitchen;

* Flooring (near, under, and around large equipment);

* Top of ice machine;

* Top of juice machine;

* Top of refrigerator;

* Top of dishware machine;

* Walk-in cooler floor;

* Standing water in the walk-in cooler;

* Walk-in cooling fan and ceiling;

* Freezer floor;

* Food trap under dishware washer;

* Grease bucket;

* Ceiling, ceiling vents, light fixtures;

* Fire sprinklers;

* Walkie Talkies and bases;

* Meat slicer;

* Wall behind meat slicer;

* Industrial can opener;

* Industrial mixer;

* Wall behind industrial mixer;

* Wall behind ware washing area;

* Wall behind food prep area;

* Walls and wall fixtures;

* Food Ninja blender base;

* Corners and edges of steam table line;

* Corners and edges of deli cooler top;

* Steam table hot water holders;

* Electrical outlet behind meat slicer with black mold-like substance outlining plate;

* Interior of oven;

* Exterior of stove;

* Interior and exterior of toaster;

* Interior and exterior of hot plate holder;

* Flat top grill and siding;

* Interior of soup warmer;

* Utility carts;

* Interior and exterior of hot food cart;

* Knife holder;

* Interior and exterior of microwave;

* Metal shelving in walk in cooler;

* Interior and exterior of MCC oven; and

* Interior of MCC kitchenette drawers and cupboards.

b. The following areas were found in need of repair:

* Dish machine with heavy mineral build-up in need of descaling;

* Handwashing sink (left of juice dispenser) drainage was slow and without paper towels;

* Stove knobs and handles cracked;

* Several cooking utensils were observed to have integrity concerns (example: parts of utensils melted);

* Thermometer on server refrigerator gauging incorrect temperatures. Gauge read 50 degrees F, Digital thermometer and food items read 40 degrees F;

* Caulking behind dish pit area with dark mold-like substance;

* MCC oven stove top cracked;

* Food warming cart with multiple holes/cracks; and

* Multiple cutting boards found heavily stained/scored.

c. Poor infection control practices observed, but not limited to:

* Ice machine had pink and black mold-like residue on inside of machine;

* While prepping salads and sandwiches, same cutting board was used for multiple foods (lunch meat, cheese, bread, tomato);

* When plating meals, cooks touched ready-to-eat food items with potentially contaminated gloves and did not use tongs for bread products;

* On several occasions, thermometer was not disinfected properly between use;

* Thawing protein in walk-in fridge with chicken above other proteins;

* Sausage and bacon from breakfast service out for over four hours, sausage tempted at 79 degrees F. Staff planned on using for lunch service (e.g., BLTs, etc.);

* Poor hand sanitizing practice between food handling;

* Poor gloving practice between food handling;

* Dry towels stored outside of sanitizer throughout kitchen (appeared to be for sanitizing buckets);

* Open and exposed coffee filters;

* Unlabeled product in walk-in cooler;

* Uncovered product in walk-in cooler;

* Uncovered ice cream stored in small freezer;

* Unlabeled, undated food product in small freezer;

* Facility's eggs were unpasteurized. Staff 2 confirmed facility makes eggs to order each morning including soft/under-cooked versions (over easy, over medium, poached);

* Staff had open beverages located throughout kitchen;

* Employee jacket on top of dish ware rack;

* Cutting board not sanitized between uses;

* Multiple kitchen staff preparing food without facial hair restraints;

* Sanitizer bucket not at proper concentration for surface sanitation, and staff not changing every two hours as recommended;

* Scoop observed to be stored in bulk food/beverage containers;

* Small diameter thermometer probe was not observed in MCC kitchenette;

* MCC care staff observed providing dietary services without the use of aprons; and

* MCC care staff not checking temperatures of reheated food for residents to ensure safety.

d. During Person-in-Charge (PIC) interview, Staff 2 (Executive Chef) struggled to verbally demonstrate adequate knowledge in storing of protein products to prevent cross contamination, proper cooling methods, three sink method for sanitization, time frames to change surface sanitizers, and proper reheat food temperature requirements. Staff 2 acknowledged she did not have any additional food service training/education beyond her food handler's card and her experience in other food establishments, including long term care facilities and restaurants.

At approximately 2:20 - 2:40 pm, surveyors reviewed above areas with Staff 1 (Executive Director) and Staff 2 (Executive Chef). who acknowledged the identified areas.

In response to the memory care kitchenette area :

A. Deep clean of entire area will be completed prior to compliance date . B. New oven and Food warming cart have been ordered to replace current appliances. C. Inservices will be completed by all staff by compliance date that addresses the following: Infection control practices,  thermometer probe uses/disinfecting.

This will be corrected to prevent future violation by ensuring

kitchennette is deep cleaned once a month and as needed . As well as continued supervision by Memory Care Director that this is followed.

Monthly and as needed cleaning, ongoing training with current and new employees

The Memory Care Director will be responsible for assigning such tasks to employees and ensuring it is done appropriately as well as continued In-services throughout year.

Based on observation, record review 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 C240.

Please refer to C240