The findings of the kitchen inspection, conducted 5/11/12, 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 5/11/23, conducted 7/18/23, 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 the kitchen was clean and in good repair, and food and/or equipment was stored appropriately in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 05/11/23 at 11:35 am, the facility kitchen was observed to need cleaning in the following areas:

* Tops of cabinets above stove with heavy dust/dirt debris;

* Stove vent hood; and

* Interior of ice machine with pink/gray mold build up.

The following areas failed to meet the food code standards:

* Bulk food containers containing coffee had scoop stored in the product;

* Raw shell eggs stored above RTE (ready to eat foods);

* Staff were not using appropriate methods for sanitizing surfaces. They were not able to validate appropriate chemical concentrations;

* Kitchen staff not wearing hair net or beard net as required; and

* Kitchen staff observed to scrape and rinse dirty dishes from lunch and not wash hands prior to putting away clean dishes.

The following areas were observed in need of repair:

* Grout behind sink with black mold like substance;

* Multiple cabinets/cupboards with exposed porous wood areas; and

* Cutting boards with stains/heavily scored.

There was no documented evidence the facility had a process in place to ensure the dish washer was effectively sanitizing dishes. During interviews, the kitchen staff were not aware of how the dishes were sanitized.

Staff were not using a small diameter probe to check temperatures of food items. Staff were not observed to check temperatures of food items prior to service to ensure food was served at 135 degrees or above. Food items were stored on the counter uncovered during service allowing for items to cool.

During observations, residents receiving pureed foods were served last. All hot food items were placed in the blender and pureed together. Items for lunch the day of survey were; ham with pineapple, sweet potatoes, Brussels spouts and corn bread. All items were pureed together and served in the same bowl. The meal was a pale gray color. During an interview, Staff 1 (Administrator) was shown a picture of the pureed food served that day and she stated that was how staff were instructed to prepare pureed food.  Staff 1 acknowledged the meal did not look palatable.

Staff 2 (Cook/Person In Charge) toured with the surveyor and acknowledged the areas noted above. At approximately 1:45 pm, areas needing cleaning, repair and correction were reviewed with Staff 1 (Administrator) and Staff 3 (Assist Administrator). They acknowledged the areas.

Harmony house of salem will implement the following:

1. All caregivers will be retrained on cleaning of the kitchen, food code standards and all kitchen repairs will be fixed. Task sheet made for staff to sign off on. New food thermometer ordered

2. Staff will be retrained and cleaning logs have been made. and food temp logs will be filled out. Continued training throughout the year on kitchen cleaning, food code standards and kitchen repairs.

3.Staff will be monitored at least 3 times a week for correct cleaning of the kitchen, food code standards and kitchen repairs. Cleaning logs will be done weekly. All caregivers retrained on how to sanitize all kitchen surfaces with our sanitation wipes.

4. Executive director and assistant Executive director will be responsible to see that corrections are completed and monitored.  

5. Executive director and assistant will test the dishwasher by using dishwasher sanitation temperature label weekly to ensure the dishwasher reaches temperature of 160-180 to ensure dishes are being sanitized and a log will be filled out.

6. All caregivers trained on how to properly puree foods. Staff to puree all food items separate and be served in separate bowls

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 C240.

REFER TO C240