Print Inspection: 243Q

The findings of the kitchen inspection, conducted 5/23/23, 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 05/23/23, conducted 08/22/23, are documented in this report. The facility was found 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 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 four cottage kitchen areas, two cooking kitchens and food storage (cooks shack) were reviewed on 5/23/23 from 10:45 am through 1:45 pm and the following was noted:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following:

* All reach in freezer door ice and water dispensers;

* Cabinets and drawers in all kitchens;

* Waffle maker (2617);

* Reach in refrigerator and freezer (2619);

b. The following areas were in need of repair:

* Reach in Ice Maker in 2617 with frost build up;

* Can opener in 2625 with rust:

* Microwave in 2619 with fire damage on inside;

* Cooking pan and muffin pan with damage in 2619; and

* Plastic shelf on door of reach in refrigerator in 2619 was broken.

c. Container of fresh strawberries were found stored next to shell eggs in reach in refrigerator and staff lunch box store in with vegetable drawer in 2617.

d. Scoops found stored in bulk coffee in 2617 and protein powder in 2619.

e. Thermometers were stored without covers to protect from potential contamination in 2617 and 2625.

f. Staff did not sanitize thermometers after potential contamination and before checking the temperature of food items.

g. Staff member in house 2619 was observed to use incorrect ware washing techniques. Staff washed dishes then dried with a towel and did not have a sanitation step prior to putting away. Staff was observed to wash dishes with gloved hands then touch "clean" dishes with same gloves potentially contaminating the "clean" dishes.

h. Staff member in house 2619 was observed to heat up a resident's tray that was sitting on counter top uncovered while washing dishes. Staff then served tray/meal to resident without checking temperature to ensure was at proper reheat temperatures to ensure food safety.

Staff 2 (Head Cook) acknowledged the above areas. Staff 2 was not aware of system of cleaning and maintain ice and water dispensers for refrigerators. Staff 2 validated these were used for resident drinking water and ice. Staff 2 ensured that water and ice would not be served to residents from these areas until thoroughly cleaned and sanitized.

At approximately 1:15 pm, identified areas were reviewed with Staff 1 (Assistant Administrator) and s/he acknowledged the findings.

We reviewed our systems at McKenzie Living-Eugene immediately and implemented the following changes.

a)An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following:

*All reach in freezer door ice and water dispensers;

*Cabinets and drawers in all kitchens;

*Waffle maker (2617);

*Reach-in refrigerator and freezer (2619);

1)Our staff immediately cleaned all food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter in all reach-in refrigerators and freezers, cabinets and drawers, small kitchen equipment, and all ice and water dispensers.

2)Re-training of food service staff regarding implementing safe food practices. The Administrator and/or designee will add a Food Service segment to our monthly Employee Mandatory meetings.

3)Kitchen audits will be done weekly, emphasizing safe food preparation and equipment sanitation to ensure compliance.

4)Facility Administrator and the kitchen's Head Cook.

b)The following areas were in need of repair:

*Reach in Ice Maker in 2617 with frost build-up;

*Can opener in 2625 with rust;

*Microwave in 2619 with fire damage on inside;

*Cooking pan and muffin pan with damage in 2619; and

*The plastic shelf on the door of reach in the refrigerator in 2619 is broken.

1)Our Maintenance Department repaired all reach-in ice makers, replaced the microwave that had fire damage, and ordered the replaced the broken plastic shelf in the reach-in refrigerator in 2619. Our Kitchen's Head Cook replaced the rusty can opener and the damaged pots, pans, and muffin tins.

2)The Maintenance Department will audit all the house's appliances. The Administrator and/or designee will add a Food Service segment to our monthly Employee Mandatory meetings.

3)The appliance audit will be done every month to ensure compliance.

4)Facility Administrator and the Facility Maintenance Specialist.

c)A container of fresh strawberries was found stored next to shell eggs in the reach-in refrigerator, and a staff lunch box was stored in with vegetable drawer in 2617.

1)Fruit will be stored in the vegetable bin to be separated from dairy products. Staff lunches will be stored in the upstairs break area's refrigerator in 2617.

2)Re-training staff to put their food in the employee breakroom upstairs in house 2617 and that vegetables and fruit are to be stored in the refrigerators vegetable bin following food sanitation guidelines. The Administrator and/or designee will add a Food Service segment to our monthly Employee Mandatory meetings.

3)The head Cook and kitchen staff will monitor all areas for food safety parameters by doing daily kitchen audits to ensure compliance.

4)Facility Administrator and the kitchen's Head Cook.

d)Scoops were found stored in bulk coffee in 2617 and protein powder in 2619.

1)All scoops found in coffee and protein powder were removed.

2)The Administrator and/or designee will add a Food Service segment to our monthly Employee Mandatory meetings.

3)The Head Cook and kitchen staff will monitor all areas for food safety parameters by doing daily kitchen audits to ensure compliance.

4)Facility Administrator and the kitchen's Head Cook.

e)Thermometers were stored without covers to protect from potential contamination in 2617 and 2625

1)Thermometer protective covers were ordered and stocked in all kitchens for staff to maintain sanitation.

2)The Administrator and/or designee will add a Food Service segment to our monthly Employee Mandatory meetings.

3)The Head Cook will monitor all areas for food safety parameters by doing weekly kitchen audits to ensure compliance.

4)Facility Administrator and the kitchen's Head Cook.

f)Staff did not sanitize thermometers after potential contamination and before checking the temperature of food items.

1)We have re-trained our staff to sanitize thermometers after each use properly.

2)The Administrator and/or designee will add a Food Service segment to our monthly Employee Mandatory meetings.

3)The Head Cook will monitor all areas for cleanliness and food safety parameters by doing weekly kitchen audits to ensure compliance.

4)Facility Administrator and the kitchen's Head Cook.

g)A staff member in house 2619 was observed to use incorrect ware washing techniques. Staff washed dishes, then dried them with a towel, and did not have a sanitation step prior to putting them away. Staff was observed to wash dishes with gloved hands and then touch "clean" dishes.

1)All staff was reminded that dishes would be washed in dishwashers only and not by hand by sanitation guidelines.

2)The Administrator and/or designee will add a Food Service segment to our monthly Employee Mandatory meetings.

3)The Head Cook will monitor all areas for cleanliness and food safety parameters by doing daily kitchen audits to ensure compliance.

4)Facility Administrator and the kitchen's Head Cook.

h)A staff member in house 2619 was observed heating up a resident's tray that was sitting on the countertop uncovered while washing dishes. Staff then served the tray/meal to the resident without checking the temperature to ensure it was at proper reheat temperatures to ensure food safety.

1)Staff was reminded that all food plates saved for residents are placed in the refrigerator, covered with their name, and dated. The staff was also reminded to take the temperature of the food after reheating to ensure we meet the proper reheat temperatures for food safety before serving it to the resident.

2)The Administrator and/or designee will add a Food Service segment to our monthly Employee Mandatory meetings.

3)The Head Cook and kitchen staff will monitor all areas for cleanliness and food safety parameters by doing daily kitchen audits to ensure compliance.

4)Facility Administrator and the kitchen's Head Cook.