The findings of the kitchen inspection, conducted 05/09/23, 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 05/09/23, conducted 07/18/23, 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 appropriate glove use and handwashing were in accordance with the Food Sanitation Rules OAR 333-150-0000.

Finding include, but are not limited to:

On 05/09/23 at 11:05 am, during the facility kitchen tour the following concerns were observed:

* Staff preparing sandwiches and special orders during the noon meal service demonstrated improper glove use:

   - The same gloves were used to retrieve fresh salad greens from the walk-in refrigerator and were placed at the station for sandwich prep;

   - Used same gloves to handle a wet sanitation cloth, opened the microwave and wiped it out;

  - With same gloves wiped face; and

   - Handled multiple food products to prepare sandwiches.

* Staff serving meal from steam table changed gloves twice without handwashing.

* The dishwasher handled clean dishes after handling dirty dishes without handwashing.

The areas of concern related to glove use and lack of handwashing were observed and discussed with Staff 1 (Dietary Services Manager), Staff 2 (Central Support Staff) and Staff 3 (Administrator) on 05/09/23. The findings were acknowledged.

OAR 411-054-0030 (1) (a)  Resident Service Meals, Food Sanitation Rule

Inservice and training will be given to both kitchen staff and Expressions (memorycare) staff. Staff will watch videos from our educational platform Pineapple Academy, handouts, verbal instrution, team interactive discussion, and a post test.

Courses will be:

1. Proper Handwashing Demonstration.

2. Preventing Cross Contamination.

3. Glove Cross Contamination.

Inservice will be documented with employee signatures and on file.

Kitchen will have signage with photos showing best practices.

Dietary Manager, Lead Cook, Expressions Director, Executive Director will monitor for compliance daily. Facility will be monitored by corprate dietary team on a regular basis.

Internal report will be give to Executive Director.

Dining Service Manager and Executive Director will be responsible to see that the corrections are completed / monitored.

Based on observation 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 C 240.

Refer to C240