The findings of the kitchen inspection, conducted 06/10/24, 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.

Tag numbers beginning with C refer to the Residential Care and Assisted Living Facilities rules. Tag numbers beginning with the letter Z refer to the Memory Care Community rules.

The findings of the revisit to the kitchen inspection of 06/10/24, conducted 10/23/24, 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, interview, and record review, 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:

a. Observations of the main facility kitchen and memory care kitchenette, food storage areas, food preparation, and food service on 04/10/24 from 10:15 pm through 2:30 pm revealed splatters, spills, drips, dust and debris noted on:

- Fan in dish room area;

- Ice machine with black, shiny substance on interior;

- Industrial can opener and housing; and

- cupboard storing clean single use paper napkins.

b. The following items were found in need of repair;

- Multiple holes around pipes in the basement dry food storage.

c. Staff were unable to produce the correct strips for sanitizing step of dish machine. Staff were not consistently monitoring the sanitation of the dish machine to ensure adequate sanitation was being maintained.

d. Red sanitizing bucket was not at the correct concentration of sanitizing agent. Staff were asked how frequent the bucket was changed and staff indicated once a day. The requirement is every two hours or when soiled. Staff made a new bucket and sanitizing concentration was at proper levels.

e. Multiple items in dry storage were opened and were not dated when opened.

f. Multiple items were not dated in reach in refrigerators when opened. Multiple cold food items did not contain use by dates. A bag of personal raised chicken eggs were stored in the reach in refrigerator where resident food was stored. There was not a date or label.

g. Multiple pieces of used cardboard was found in reach in freezers being used as shelf liners. These pieces of cardboard were noted to be soiled.

h. The designated person in charge was not able to correctly discuss proper reheating temperatures or the proper cooling of potentially hazardous foods. The designated PIC was also not able to describe the illnesses identified in the food code that food workers must be excluded for or reported to local health department.

i. Multiple resident trays were delivered to resident rooms without being covered and protected from potential contamination.

j. Facility did not have a three compartment sink for effective washing and sanitizing of dishes/equipment when/if ware washer was not operational. Staff validated census capacity was greater than 17 residents.

Staff 2 (Person In charge) toured the kitchen with the surveyor. They acknowledged the above items. At approximately 2:30 pm Staff 1 (Administrator) and the surveyor reviewed areas of concern. Staff 1 acknowledged the above findings.

a. Fan in dish room, ice maker and can opener are on the weekly dish washer cleaning list.

Napkins are in a plastic container with lid.

b. Holes in the basement were fixed by maintenance staff.

Kitchen manager had a meeting with the kitchen staff to talk about sanitizing strips and sanitizing buckets. Signs  were put up on the wall as reminders.

Kitchen Manager will make more frequent checks to dry storage room and refrigerator, so items are properly labeled and covered.

The cardboard was removed and plastic containers will be used when needed.

The designated person in charge will take the Save Serve Certification Class.

Kitchen Staff will be reminded to cover any tray that is left in the kitchen or dining room.

When dishwasher is out of order, we use a large plastic tub and fill it with sanitizer water.

Based on observations and interviews, 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.

see C 240