The findings of the kitchen inspection, conducted 12/12/22, 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.

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 in the Assisted Living on 12/12/22 at 10:14 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;

* Fans throughout kitchen;

* Clean dish storage shelves;

* Spice shelves;

* Inside and exterior of ice machine

* Kitchen drains;

* Electrical outlets and light switches;

* Can opener and housing;

* Trash cans;

* Pipes and flooring underneath the three compartment sink;

* Interior and exterior of cabinets and drawers;

* Ceiling fire sprinklers;

* Walls above/adjacent to stove/grill and steamer;

* Stainless steel cart with plastic drawers with utensils;

* Toaster;

* Dry storage walls and ceiling;

* Interior and exterior of stand up freezer;

* Walls throughout kitchen area;

* Stove/grill knobs, doors, interior, exposed piping and vents;

* Wall behind hand wash sink and the sink;

* Open shelving throughout kitchen;

* Interior and exterior of walk-in refrigerator and freezer;

* Industrial mixer and slicer;

* Window seals and windows;

* HVAC unit with drips/stains;

* Rubbermaid storage drawers with build up on outsides;

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

* Metal racks throughout kitchen with dust;

* Dry goods storage floor by bottled water;

* Chemical storage area walls, floors; and

* Exposed back of stove, grill, ovens and steamer.

b. The following areas were in need of repair:

* Several cabinet doors and/or open shelves had exposed wood corners and edges;

* Several shelves had worn/pealing paint;

* Both walk-in refrigerators had active leaks in piping with water dripping into buckets;

* Dish machine parts were covered in pealing duct tape and was in poor repair;

* The hand washing sink had black matter in the caulking;

* Entry doors and jambs were scraped, gouged and had peeling paint;

* Three compartment sink was not large enough to effectively sanitize pots and pans as they would not immerse in sink for effective sanitizing;

* Garbage disposal/sink in dish pit area had a leak;

* Multiple light fixtures around the kitchen were not working;

* Wall behind /under dish machine with pealing paint and was damaged;

* Wall in dish pit area bubbled/uneven/warped;

* One of two convection overs was not operational;

* Steamer was not operational;

* Hood above stove/grill with impaired suction (due for servicing)

* Both walk-in doors with chipped/pealing or missing paint (not a smooth cleanable surface)

* Heavy ice build up in chest style freezers from faulty seals;

*Widows missing screens;

* Dry good storage area floor with chips and areas that were not smooth/cleanable;

* Hole in wall in storage area approximately 3 x 10 inches; and

* Area under and around ice machine not in good repair, not cleanable surfaces.

c. Staff 2 (Dietary Supervisor) was asked about chemical sanitizer test strips for dish machine and strips provided were not the correct strips for sanitizer used in dish machine. She was unable to locate the correct test strips.

d. Staff was observed cleaning off dirty dishes and touching clean dishes without washing his hands.

e. Kitchen staff member was observed using incorrect pot/pan three compartment sink procedures by not soaking items in sanitizer for needed time.

f. Serving bowls and cups with worn glaze and scratches/pits and were not smooth cleanable surfaces.

g. Cutting boards with heaving scoring/staining.

h. No standard food storage containers, food stored in reused food containers.

i. Multiple bulk food items not dated when opened.

j. Ice machine scoop not stored correctly to prevent contamination.

k. Breakfast items stored in refrigerator (egg scramble and gravy) in large containers. Temperatures of the left over food items were not checked prior to putting in walk in. Surveyor asked temperatures to be taken and at 2 1/2-3 hrs after service and food items were not at or below 70. Kitchen staff were not able to state correct cooling processes. Food items were discarded.

l. Kitchen staff was observed during meal service to handle scoops and other items with gloved hands and then touch ready to eat (RTE) food items with his potentially contaminated gloves.

At 2:00 pm staff 3 (Maintenance) was interviewed regarding areas of needed repair. He was aware of the lighting issue but was not qualified to change out fixtures. No referral to outside vendor had been made. He also indicated that he was not aware the need to maintain the ice machine.

At approximately 2:30 pm , Surveyor reviewed findings with Staff 1 (Administrator) and Staff 2 (Dietary Supervisor) and both acknowledged the above areas needed to be cleaned and repaired. Staff 2 (Dietary Supervisor) indicated she would have staff clean identified areas right away. Staff 1 indicated out side referrals would be made as needed to address concerns. Staff 1 acknowledged that the dish machine needed to be replaced and the dish area repaired. Staff 2 verified that many needed items to be replaced had been ordered prior to surveyor leaving facility.

Based on observation and interview, it was determined the facility failed to ensure it consistently complied with masking requirements as prescribed in OAR 333-019-1011. Findings include, but are not limited to:

Per Oregon Administrative Rule 333-019-1011(6), (8) and (10), persons employed in an assisted living or residential care facility are required to wear a face mask while they are in the facility except when the employee is alone in a closed room.

Observations of staff during the survey on 12/12/22 revealed all kitchen staff failed to wear a face mask.

Staff 1(Administrator) and staff 2 (Dietary Supervisor) were interviewed and stated they believed that they only had to wear masks while on floor 2 (RCF) floor and acknowledged they were not wearing masks in the kitchen while preparing resident food. Kitchen staff immediately donned masks.

The need to ensure kitchen staff consistently wore a face mask was reviewed with Staff 1 (Administrator). She acknowledged the findings.