OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule (1) The residential care or assisted living facility must provide a minimum scope of services as follows: (a) Three daily nutritious, palatable meals with snacks available seven days a week, in accordance with the recommended dietary allowances found in the United States Department of Agriculture (USDA) guidelines, including seasonal fresh fruit and fresh vegetables; (A) Modified special diets that are appropriate to residents' needs and choices. The facility must encourage residents' involvement in developing menus. (B) Menus must be prepared at least one week in advance, and must be made available to all residents. Meal substitutions must be of similar nutritional value if a resident refuses a food that is served. Residents must be informed in advance of menu changes. (C) Food must be prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules). This Rule is not met as evidenced by: 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 two cottage kitchens (52 and 64) and food storage areas were reviewed on 0/11/24 from 10:45 am through 1:45pm and found the following: 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: * Food storage light fixture in house 64 with dirt/insect debris; * Reach in coolers and freezers; * Ice machines; b. The following areas were in need of repair: * Reach in freezer in storage area of house 64 with significant ice build up; * Caulking behind sink in house 64 with black residue/build up: c. Potential hazardous food items observed stored in reach in coolers without prepared/open or use by dates. PAB found stored in cooler with date 12/2023. Per staff it was recently pulled from freezer but no pulled date or UBD was located on product to indicate safe storage properties. d. Thawing meat product stored so that portion of product was not contained to prevent potential drippings from contacting other products/surfaces. e. Reach in cooler in house 64 (main cooking house) did not have a thermometer for monitoring cold food storage. f. Staff were not able to correctly identify proper reheat temperature requirements or correct procedure for microwave reheating (stirring product and letting stand for 2 min prior to checking temperature). g. Main cooking house did not have a dedicated hand wash station. There was a standard kitchen with 2 side by side sinks. Both sinks were observed to have dirty dishes in the sinks. Staff were observed to perform handwashing over dirty dishes. Staff did not use correct handwashing procedures ensure handwashing occurred for at least 20 seconds to effectively clean hands. h. Staff served resident who required puree texture left-overs from previous meal instead of pureeing current meal items. Staff indicated it was in order to use up the left-overs and to save time. Current lunch menu was chicken fried steak, creamed corn, and mashed potatoes/gravy all items that could have been pureed. Resident received pureed bean soup and mashed potatoes and gravy from the day before. When asked if the resident disliked the menu for lunch or specifically requested the items from the previous day’s meal, staff denied those reasons for use of the left-overs. i. Both houses were using sponges with scratch pad on back for dishwashing. Both were heavily worn and in need of repair. Use of sponges for ware washing is prohibited. Staff were unaware not to use sponges per Food Code. j. Staff drink was noted to not have a lid or a straw as directed in food code. k. Multiple sauté pans and cooking pot were scratched with protective coating peeling, missing and damaged. These were in need of replacement to ensure potential contaminates from the pans do not enter food during cooking process. l. Person In Charge (PIC) was interviewed to determine the necessary knowledge base per food code directives. The designated PIC was not able to demonstrate appropriate knowledge of cook to food temperatures for all proteins nor proper reheat temperatures. They were not able to discuss the proper cooking processes nor were they able to correctly identify all illness and/or symptoms for exclusion. At approximately 1:00 pm, Staff 2 (Lead cook/PIC) reviewed above items with surveyor and acknowledged the identified areas needing correction. At approximately 1:30 pm, Surveyor and Staff 1 (Administrator) reviewed the above findings and Staff 1 acknowledged the areas.

Tag C240 - Food Sanitation Rule OAR 333-150-0000 (a) Food storage light fixture in house 64 with dirt/insect debris; Reach in coolers and freezers; and Ice machines: 1)What actions will be taken to correct the rule violation for each example/resident? •The light fixture, reach-in coolers, and freezers were immediately cleaned to remove dirt, insect debris, and food residue. Ice machines were cleaned to remove any buildup and ensure sanitary use. 2)How will the system be corrected so this violation will not happen again? •The weekly cleaning checklist will now include cleaning tasks for the light fixtures, coolers, freezers, and ice machines. 3)How often will the area needing correction be evaluated? •The Kitchen Coordinator will perform monthly audits of the kitchen, with daily checks done by Kitchen Staff. 4)Who will be responsible to see that the corrections are completed/monitored? •The McKenzie Living Kitchen Coordinator and the Administration Team will oversee the completion of weekly cleanings and monthly audits, conducting daily inspections to ensure ongoing cleanliness. (b) Reach in freezer in storage area of house 64 with significant ice buildup; and Caulking behind sink in house 64 with black residue/buildup: 1)What actions will be taken to correct the rule violation for each example/resident? •The ice buildup in the freezer was addressed immediately, and the caulking behind the sink was replaced. 2)How will the system be corrected so this violation will not happen again? •Freezers will be checked weekly to ensure proper defrosting, and the caulking maintenance will be added to the monthly checklist. 3)How often will the area needing correction be evaluated? •Freezers will be inspected weekly, and caulking will be checked monthly. 4)Who will be responsible to see that the corrections are completed/monitored? •The Maintenance Team and Kitchen Coordinator will perform monthly audits to ensure proper freezer maintenance and caulking inspections. (c) Potential hazardous food items were stored in reach in coolers without prepared/open or use by dates. Prune/banana/apple mixture was stored in cooler with date 12/2023. Per staff it was recently pulled from freezer but no pulled date or use by date was located on product to indicate safe storage properties. 1)What actions will be taken to correct the rule violation for each example/resident? •Any unlabeled hazardous food items were discarded, and a new log system was created to ensure all freezer items have proper labeling with prepared, opened, or use-by dates. 2)How will the system be corrected so this violation will not happen again? •Implementing a First-In, First-Out (FIFO) method will ensure that older food items are used first, and staff will be trained to label all items immediately. 3)How often will the area needing correction be evaluated? •The Kitchen Staff will perform daily checks to ensure proper labeling, and the Kitchen Coordinator will conduct monthly audits. 4)Who will be responsible to see that the corrections are completed/monitored? •The Kitchen Coordinator will be responsible for maintaining the food labeling log and ensuring compliance. (d) Thawing meat product was stored so that a portion of product was not contained to prevent potential drippings from contacting other products/surfaces: 1)What actions will be taken to correct the rule violation for each example/resident? •Properly sized pans were purchased to ensure that thawing meat is contained to prevent drippings from contaminating other food or surfaces. 2)How will the system be corrected so this violation will not happen again? •All raw meat will be stored separately, using leak-proof containers and pans sized appropriately to prevent cross-contamination. 3)How often will the area needing correction be evaluated? •The Kitchen Coordinator and Kitchen Staff will monitor meat storage daily to ensure compliance. 4)Who will be responsible to see that the corrections are completed/monitored? •The Kitchen Coordinator will oversee the storage of thawing meat to ensure the use of proper containers and manage the backstock of usable containers. (e) Reach in cooler in house 64 (main cooking house) did not have a thermometer for monitoring cold food storage: 1)What actions will be taken to correct the rule violation for each example/resident? •Thermometers were purchased and placed in all cold storage units. Temperature checks were implemented as a daily task for Kitchen Staff. 2)How will the system be corrected so this violation will not happen again? •Kitchen Staff will perform daily checks to ensure thermometers are functioning and temperatures are within safe ranges. 3)How often will the area needing correction be evaluated? •Temperature checks will be conducted daily, with monthly audits by the Kitchen Coordinator. 4)Who will be responsible to see that the corrections are completed/monitored? •The Kitchen Staff will be responsible for checking thermometers, with oversight by the Kitchen Coordinator and Administration Team. (f) Staff were not able to correctly identify proper reheat temperature requirements or correct procedure for microwave reheating (stirring product and letting stand for two minutes prior to checking temperature): 1)What actions will be taken to correct the rule violation for each example/resident? •Proper cooking and reheating temperature guides were posted in the kitchen, and staff received training on the correct microwave reheating procedures. 2)How will the system be corrected so this violation will not happen again? •Ongoing staff training will be provided on proper reheating procedures, and the posted guides will be referenced regularly. 3)How often will the area needing correction be evaluated? •Cooks monitor daily during shifts, with monthly training refreshers. 4)Who will be responsible to see that the corrections are completed/monitored? •Cooks will ensure staff follow proper reheating procedures, with oversight from the Kitchen Coordinator and Administration Team. (g) Main cooking house did not have a dedicated hand wash station. There was a standard kitchen with two side by side sinks. Both sinks had dirty dishes in the sinks. Staff were observed to perform handwashing over dirty dishes. Staff did not use correct handwashing procedures ensuring handwashing occurred for at least 20 seconds to effectively clean hands: 1)What actions will be taken to correct the rule violation for each example/resident? •Reminders were posted above handwashing sinks to keep them empty for handwashing only. Staff were retrained on correct handwashing techniques. 2)How will the system be corrected so this violation will not happen again? •Monthly mandatory staff training on proper handwashing techniques will be held, and supervisors will conduct random handwashing checks. 3)How often will the area needing correction be evaluated? •Random handwashing checks will occur weekly, and training will be reviewed monthly. 4)Who will be responsible to see that the corrections are completed/monitored? •Supervisors and the Administrative Team will monitor compliance with handwashing protocols. (h) Staff served a resident who required puree texture leftovers from previous meal instead of pureeing current meal items. Staff indicated it was to use up the leftovers and save time. Current lunch menu was chicken fried steak, cream corn, and mashed potatoes/gravy; all items that could have been pureed. The resident received pureed bean soup and mashed potatoes and gravy from the day before. When asked if the resident disliked the menu for lunch or specifically requested the items from the previous day’s meal, staff denied those reasons for use of the leftovers: 1)What actions will be taken to correct the rule violation for each example/resident? •A food log was created to ensure that residents on pureed diets receive the same fresh meals as others, and leftovers will only be served if specifically requested by the resident. 2)How will the system be corrected so this violation will not happen again? •Cooks will follow the new food log to ensure residents are served fresh meals, not leftovers unless specifically requested. 3)How often will the area needing correction be evaluated? •Daily checks of meal preparation will be conducted by cooks to ensure compliance. 4)Who will be responsible to see that the corrections are completed/monitored? •The Kitchen Coordinator is responsible for maintaining and updating the food log with oversight from the Administration Team. (i) Both houses were using sponges with scratch pad on back for dishwashing. Both were heavily worn and in need of repair. Use of sponges for ware washing was prohibited. Staff were unaware not to use sponges per Food Code: 1)What actions will be taken to correct the rule violation for each example/resident? •Sponges were removed from the facility and replaced with approved cleaning pads. 2)How will the system be corrected so this violation will not happen again? •Staff have been instructed not to use sponges, and replacements will be regularly monitored. 3)How often will the area needing correction be evaluated? •Monthly checks will be performed to ensure sponges are not used and that we have a surplus of approved cleaning pads. 4)Who will be responsible to see that the corrections are completed/monitored? •The Kitchen Coordinator will monitor compliance with the cleaning tool’s use and supply. (j) Staff drink was noted to not have a lid or straw as directed in Food Code: 1)What actions will be taken to correct the rule violation for each example/resident? •Staff were reminded that all drinks must have lids and straws, and signs were posted in the kitchen. 2)How will the system be corrected so this violation will not happen again? •Staff will be trained on proper drink handling at our mandatory all staff meetings, and drinks without lids will be discarded. 3)How often will the area needing correction be evaluated? •The kitchen staff and Supervisors will monitor drink compliance daily. 4)Who will be responsible to see that the corrections are completed/monitored? •The entire Management Team will ensure compliance with personal drink policies. (k) Multiple sauté pans and cooking pot were scratched with protective coatin peeling, missing and damaged. This needed replacement to ensure potential contaminates from the pans did not enter food during cooking process: 1)What actions will be taken to correct the rule violation for each example/resident? •Damaged pots and pans were replaced immediately. 2)How will the system be corrected so this violation will not happen again? •Cooks will monitor cookware regularly to ensure it remains in good condition. If new cookware is needed, the cooking staff will request a replacement. 3)How often will the area needing correction be evaluated? •Monthly inspections will be conducted to check for damaged cookware. 4)Who will be responsible to see that the corrections are completed/monitored? •The Kitchen Coordinator will monitor cookware condition and ensure proper maintenance and timely replacement. (l) Person In Charge (PIC) was interviewed to determine the necessary knowledge base per Food Code directives. The designated PIC was not able to demonstrate appropriate knowledge of cook to food temperatures for all proteins nor proper reheat temperatures. They were not able to discuss the proper cooking process nor were they able to correctly identify all illness and/or symptoms for exclusion: 1)What actions will be taken to correct the rule violation for each example/resident? •Both cooks will complete the “Keeping Food Safe and Nourishing for Older Adults” course through Oregon Care Partners by 9/30/24 to improve their knowledge of food safety, including cooking temperatures, reheating procedures, and exclusion criteria for illness. 2)How will the system be corrected so this violation will not happen again? •The Kitchen Coordinator will implement ongoing training sessions, with additional quizzes, to ensure kitchen staff retain knowledge on critical food safety standards. Temperature charts and illness exclusion protocols will be posted in the kitchen as a reference. 3)How often will the area needing correction be evaluated? •Monthly evaluations will be conducted to ensure that the PIC has the necessary knowledge base for safe kitchen operations. Spot checks and quizzes will reinforce knowledge. 4)Who will be responsible to see that the corrections are completed/monitored? •The Kitchen Coordinator and the Administration Team will oversee training and monitor the knowledge retention of the PIC and kitchen staff.