The findings of the kitchen inspection, conducted 12/27/23, 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 12/27/23, conducted 06/03/24 through 06/04/24, are documented in this report. The facility was found to be 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, interview and record review, it was determined the facility failed to maintain the kitchen in clean and good repair in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

1. On 12/27/23, observations of the facility main kitchen identified the following:  

a. Food spills, splatters, debris, dirt, and/or black matter was observed on or underneath the following:

* Interior and exterior of the oven and stove top;

* Interior and exterior of the "Duke" oven;

* Walk-in refrigerator and freezer shelving and flooring;

* Interior and exterior of the reach-in refrigerator;

* Stainless steel open shelving;

* Ceiling vents;

* Walls and ceiling;

* Mixer and mixer stand; and

* A box fan.

b. Two kitchen staff were sampled for evidence of current food handler cards. Staff 3 (Dietary Supervisor) and Staff 4 (Chef), failed to have documented evidence of a current food handler card. Staff 2 (Chief Operations Officer) reported Staff 3 and Staff 4 would be pulled from the kitchen until they could complete the Oregon food handler course.

c. Ice machine scoop was stored inside the ice machine.

d. Multiple items inside the standing and walk-in refrigerators were not labeled, dated, and/or covered.

2. On 12/27/23, observations of the facility three kitchenettes identified the following:  

a. Food spills, splatters, debris, dirt, and/or black matter was observed on or underneath the following:

* Interior and exterior of multiple cabinets and drawers;

* Interior of multiple reach-in refrigerators and freezers;

* Multiple toasters; and

* Drawers below ovens.

b. Unserved and plated meals were observed on counters without covers, for extended periods of time, and open to potential contamination.  

c. Universal workers, who provided care to residents, were observed to not use aprons during food plating and service.

On 12/27/23, the food handling and storage concerns, and the areas in need of cleaning were reviewed with Staff 2 and Staff 3. They acknowledged the findings.

C 240

1a

-Deep cleaning of the kitchen was completed including the interior and exterior of the stove, walk-in refrigerator and freezer, stainless steel shelving, ceiling vents, walls and ceilings, and all appliances.

-Cleaning schedule was implemeted for daily and weekly cleaning tasks.

C240

1b

Staff 3 and staff 4 have completed the Oregon food handler course and now have current food                handler cards. This was accomplished on 12/27/23.

C 240

1c

Ice machine scoop was taken out and placed in a Cambro for the time being. A wall mounted ice machine scoop caddy has been ordered and will be installed and said scoop will be placed there from now on.

C240

1d

All items were removed and thrown away. Kitchen staff have since attended an in-service on 1/17/24 and been trained on the importance of using labels correctly, and the correct procedure when storing all food products.

C240

2a

-A deep cleaning of the cottage kitchens have been completed includinginterior and exterior cabinets and shelves, small applainces, interior and exterior of the refrigerator and drawyers under the stove.

-A cleaning schedule was implemented in all of the cottages and will be instected by the dietary supervisor weekly.

- An in-service was conducted on 1/17/24 to discuss the importance of keeping a clean and sanitary kitchenette and the importance of cleaning as you go.

c240

2b

Care staff have attended an in-service on 1/17/24 and have been trained on the importance of covering, dating and proper storage of all food products. Plastic film, labels and food storage containers have been purchased as well to promote proper protocol. The Dietary Supervisor will check on this daily to make sure it's done correctly.

C240

2c

Universal workers attended an in-service training session on 1/17/24 discussing the importance of wearing an apron during food plating and service.

Z142

Please see the previous plan of corrections for C240 item 1 and 2

Based on observation, interview and record review, 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.

2-Please refer to Plan of Correction.