The finding of the kitchen inspection, conducted on 12/07/22, 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.

The findings of the revisit to the kitchen inspection of 12/7/22, conducted 2/22/23, 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, record review and interview, it was determined the facility failed to ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the main facility kitchen, food storage areas, food preparation, and food service on 12/7/22 revealed:

a) splatters, spills, drips, dust and debris noted on:

- Juice machine;

- Can opener casing;

- Industrial mixer, safety cage and stand;

- Interiors of drawers;

- Open stainless steel shelving throughout kitchen;

- Underneath shelving and equipment;

- Legs of equipment, prep tables, shelves;

- Walk-in refrigerator and freezer floors;

- All food storage racks/shelves in dry good storage, walk-in refrigerator and freezer;

- Floors throughout kitchen in corners and underneath equipment;

- Service/utility carts and wheels;

- Dish machine;

- Walls behind, near and under the dish machine;

- Can storage rack in dry goods area;

- Walls throughout kitchen;

- Smoke detector near/above a prep area;

- Ceiling with dust, staining, splatters;

- Window seal near beverage prep area;

- Top of steam/tray line service;

- Exterior of the range, range top, grill flat top and grease trap were found with grease and food debris build up;

- Floor mats with debris build up;

- Light switch with build up making it not a smooth cleanable surface and or with visible food debris;

- Sides and top of commercial toaster;

- Walls and caulking underneath knife storage;

- Interior and exterior of microwave;

- Food contact and non food surfaces of industrial slicer;

- Drawers and cabinet under sink of the beverage station in dining room; and

- Drains throughout the kitchen area.

b) The following areas were in need of repair:

- Caulking near hand washing sink was missing, cracked or found with black matter;

- 3-4 inch hole on left wall near the ceiling as you entered the kitchen;

- Hand washing sink near exit to dining room with build up around faucet

- Large ice build up in freezer;

- Ice build up in pipe in walk-in refrigerator;

- Chips, nicks peeling paint on wall next to eye station;

- Cabinet drawers of beverage station in dining room damaged/warped;

- Caulking missing on beverage station in dining room; and

- Entry and exit doors to kitchen with worn/missing/peeling paint.

* White cutting boards found with deep scoring and staining.

* Clean dishes were being stored on racks/shelves that were dirty and dusty.

* Kitchen staff observed handling clean dishes after handling dirty dishes without washing or sanitizing hands.

*Kitchen did not have a small diameter probe thermometer for checking temperature of thin foods.

Staff 2 (Dining Services Director) and the Surveyor toured the kitchen. Staff 2 acknowledged the above findings.

At approximately 12:30 pm, the memory care dining and meal service area was toured. Residents had just been served meal and food items (baked chicken, potatoes and vegetables) were observed in the steam table. Carestaff were interviewed regarding meal service procedures. Both staff indicated that food items were brought over from the main kitchen and placed in the steam table and temperatures checked prior to service. Food items were dished from pans onto plates and served to residents. The Carestaff stated the chicken that was served temperature was at about 110 degrees Fahrenheit. When asked what is the process if temperatures are not high enough to serve, both staff indicated they would go back to kitchen have the chicken reheated to the correct temperature. The Surveyor asked what temperatures the chicken should be at before service, and the response was 110-115 degrees Fahrenheit. Staff were not aware that food needed to be served at 135 degrees or higher. Staff indicated food temperatures were typically around 110-115. All residents had already been served and were eating or had finished their lunch. The surveyor was in kitchen when items were cooked to appropriate temperature and put in heated transport cart for delivery to memory care section.

At 1:00 pm, Staff 2 was interviewed and stated that the "hot box" was heated to approximately 150 degrees Fahrenheit. Staff 2 acknowledged that memory care staff should be serving hot food items at 135 or higher. Upon investigation it was determined by facility staff that the steam table at memory care center must have been accidentally turned down and was not "hot enough" that meal. Staff 2 verified that the memory care staff would be re-educated on appropriate holding/serving temperatures.

At approximately 1:15 pm, the areas in need of cleaning, and repair were reviewed with Staff 1 (Administrator). She acknowledged the findings and assured the Surveyor that the hot holding equipment for memory care would be looked at, fixed and/or adjusted as soon as possible to ensure food would be held/served at appropriate temperatures.

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

Food Temps -

1.  Steam tables will be tested for temperature accuracy by the Dining Services Manager and the Expressions Director.

2.  Steam tables will be repaired if found to be not holding temps.  

3.  Staff will be in-serviced by the Expressions Director and/or Dining Services Manager on correcting temping and food safety.  

4.  Expressions Director will review documented food temps weekly.

5.  Dining Services Manager will come to Expressions once weekly during a meal time to ensure proper food handling.  

Based on observation, interview, and record review, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner in accordance with the Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Refer to C240.

OAR 411-057-0140(2) Administration Compliance

1.  Community will ensure to maintain compliance by implementing steps in C240.

2.  Executive Director will oversee compliance and review with Expressions Director and Dining Services Manager.