Print Inspection: 32VJ

The findings of the kitchen inspection, conducted 12/5/22, 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 12/5/22, conducted 2/15/23, 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 12/5/22, conducted 5/23/23, 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 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 main kitchen on 12/5/22 at 10:40 am revealed the following:

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

* Walls throughout kitchen, in dry storage, in walk-in refrigerator and freezer;

* Freezer floor;

* Electrical outlets and light switches;

* Pipes, walls, and flooring underneath sinks;

* Interior and exterior of cabinets and drawers;

* Ceiling fire sprinklers;

* Walls above/adjacent to stove/grill and steamer;

* Cabinets under the steamtable;

* Stainless steel cart with racks and cutting board surface on top;

* Meal tray delivery cart;

* Interior and exterior of microwave;

* Stove and grill, knobs, and doors,

* Rolling carts;

* Can storage rack and wheels of racks;

* Baking rack in dry storage;

* Storage shelves in dry storage;

* Open shelving throughout kitchen;

* Industrial mixer, blender, can opener and housing;

* Prep counter/coffee and drink area;

* The top of the dish machine; walls behind and under dish machine and

* Floors throughout the kitchen had black matter build-up, food debris and grease in corners, under equipment and around perimeter edges.

b. The following areas were in need of repair:

* Bottom of cabinets by steam table had exposed wood corners and edges;

* Movable carts had damaged corners with worn tape;

* Broken wood by floor near entrance to kitchen splintered and peeling away from wall,

* Multiple areas of patches with no paint or paint peeling;

* Caulking near sinks had black matter;

* Entry doors and jambs were scraped, gouged and had peeling paint.

* Coffee/drink prep area with heavy staining of counter top and spots with needed repair in counter top.

c. Staff was observed cleaning off dirty dishes and then touching clean dishes without washing their hands.

d. A non kitchen staff person was observed to enter the kitchen without a hair restraint and did not wash her hands. She proceed to mix a beverage for meal service.

e. The kitchen did not have pasteurized eggs available for the residents who received soft-cooked eggs.

f. The walk-in refrigerator had a staff energy drink stored with resident food items. Multiple bulk condiments/sauces not labeled when opened.

g. Multiple kitchen staff's hair was not restrained.

h. Multiple non dietary staff coming in and out of kitchen without hair restraints and not washing hands.

i. Kitchen staff touching ready to eat food items with gloved hand that had touched potentially contaminated items(walk in handle, juice container/etc), not changing gloves or washing hands between tasks.

j. Trash cans throughout kitchen did not have lids. Staff validated they did not have lids for trash cans.

Staff 2 (Director of Dining Services) was with surveyor during inspection and acknowledged the above findings. At Approximately 12:30 pm the above areas were reviewed with staff 1 (Executive Director) and she acknowledged the above areas in need of attention.

At approximately 12:40 pm, the food prep and dish cleaning area for the memory care was toured with Staff 1 and identified the additional items;

* Scoops were found in the coffee grounds container;

* Microwave, coffee maker found with spills, splatters, dirt and debris;

* Floors with build up of dirt and debris;

* Walls found with spills, splatters and dirt/debris;

* Area under sink had dishes and other large items and dirty debris under cabinet and sink;

* Upper Cabinets where cups and other dishes were stored was found to have spills and other debris;

* Door threshold with needed repair;

* Smoke detector with dirt/debris and splatters;

Identified areas were reviewed with Staff 1 (Executive director) and she acknowledged the findings.

Our POC for tag C240 is as follows:

1a. Create and implement a regular and deep cleaning schedule for kitchen duties. The schedule of cleaning tasks will be reviewed weekly by the Dining Services Director and monthly by the Executive Director. We will incorporate monthly/yearly deep cleaning in all kitchen areas.

1b. We will begin using a maintenance log daily to log all repairs. This log will be reviewed daily by our Maintenance Department to ensure a timely repair turn around. We will replace/repair all noted deficiencies.

1c. Staff will receive additional training regarding food safety and handling.

d.All staff will be required to have hair restrained when in the kitchen. Staff will be trained in proper hand washing.

e.Dining services director will only order pasteurized eggs when available or will not cook soft centered eggs.

f.Staff will be educated to only store personal items in the employee lounge/refrigerator.

g.All kitchen staff will have hair restrained while working in the kitchen.

h.Any staff member entering the kitchen will wash hands properly.

i.Training on proper food handling will be taught to all employees at Middlefield Oaks who work with or around food.

j.All trash cans will have appropriate lids on at all times.

2. Administrator and Dining Services Director will create the appropriate cleaning schedules to be compliant with Resident Services Meals, Food Sanitation Rule.

3. All areas needing correction will be reviewed with the use of weekly kitchen inspections and review of scheduled

cleaning tasks.

4. Our Dining Services Director will maintain records and

complete inspections daily and weekly. Administrator will review weekly.

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. This is a repeat citation. Findings include, but are not limited to:

Observation of the main kitchen in the Assisted Living on 2/15/23 at 11:50 am revealed the following:

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

* Walls throughout kitchen and walk in freezer;

* Freezer floor;

* Pipes, walls, and flooring underneath sinks;

* Ceiling fire sprinklers and vents;

* Cabinets under the steamtable;

* Interior of microwave;

* Open shelving by steam table storing dishes;

* Industrial mixer; and

* Walls behind and under dish machine.

b. The following areas were in need of repair:

* Bottom of cabinets by steam table had exposed wood corners and edges;

* Caulking in dish pit area was missing or had black matter accumulation;

* Coffee/drink prep area with heavy staining of counter top and spots with needed repair in counter top.

c. Can of sauerkraut was stored on the floor keeping kitchen door to dining room open.

d. Kitchen staff touching ready to eat food items with gloved hand that had touched potentially contaminated items (grill spatula, tongs, serving scoops, sanitizer rag) not changing gloves or washing hands between tasks.

e. Two trash cans did not have lids. Staff validated they did not have lids for trash cans but they were on order.

f. Cook did not check the temperature of grilled cheese sandwiches before service.

At approximately 12:20 pm, identified areas were reviewed with Staff 1 (Executive director) and she acknowledged the findings.

At 12:30 the memory care kitchenette was toured with staff 1 and found the following:

* Area under sink/dishwasher had build up of dirt/debris/food and dishes;

* Upper cabinets storing dishes were dirty with spills and debris under the rubber matting.

Staff 1 acknowledged the findings.

Our POC for tag C240 is as follows:

1a. Create and implement a regular and deep cleaning schedule for kitchen duties. The schedule of cleaning tasks will be reviewed weekly by the Dining Services Director and monthly by the Executive Director. We will incorporate monthly/yearly deep cleaning in all kitchen areas.

1b. We will begin using a maintenance log daily to log all repairs. This log will be reviewed daily by our Maintenance Department to ensure a timely repair turn around. We will replace/repair all noted deficiencies.

1c. Staff will receive additional training regarding food safety and handling.

d.All staff will be required to have hair restrained when in the kitchen. Staff will be trained in proper hand washing.

e.Dining services director will only order pasteurized eggs when available or will not cook soft centered eggs.

f.Staff will be educated to only store personal items in the employee lounge/refrigerator.

g.All kitchen staff will have hair restrained while working in the kitchen.

h.Any staff member entering the kitchen will wash hands properly.

i.Training on proper food handling will be taught to all employees at Middlefield Oaks who work with or around food.

j.All trash cans will have appropriate lids on at all times.

2. Administrator and Dining Services Director will create the appropriate cleaning schedules to be compliant with Resident Services Meals, Food Sanitation Rule.

3. All areas needing correction will be reviewed with the use of weekly kitchen inspections and review of scheduled cleaning tasks.

4. Our dining Services Director will remain records and complete inspections daily and weekly. Administrator will review weekly.

Based on interview, observation and record review, it was determined the facility failed to ensure their re-licensure survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to:

Refer to C240.

Our POC for tag C455: Our facility will be in compliance for any and all surveys by providing all required documents upon request. We are going to be prepared to follow all policy changes per tag C240 upon revisit this year.

1.Completion of cleaning check lists and a cleaning schedule. Repairs are scheduled with countertop to be replaced.

2.Regular inspection by Dining services Director and follow up inspection weekly by Executive Director.

3.Weekly follow up will be completed until all violations have been corrected and then monthly by the Executive to oversea that the Dining Services Manager is keeping the kitchen per OAR 411-054-0030.

4. Dining Services Director and Executive Director are responsible to see that the corrections are completed/monitored.

Based on observation, record review 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.

Our POC for tag Z142 is as follows:

1a. Create and implement a regular and deep cleaning schedule for kitchen duties. The schedule of cleaning tasks will be reviewed weekly by the Dining Services Director and monthly by the Executive Director. We will incorporate monthly/yearly deep cleaning in all kitchen areas.

1b. We will begin using a maintenance log daily to log all repairs. This log will be reviewed daily by our Maintenance Department to ensure a timely repair turn around. We will replace/repair all noted deficiencies.

1c. Staff will receive additional training regarding food safety and handling.

d.All staff will be required to have hair restrained when in the kitchen. Staff will be trained in proper hand washing.

e.Dining services director will only order pasteurized eggs when available or will not cook soft centered eggs.

f.Staff will be educated to only store personal items in the employee lounge/refrigerator.

g.All kitchen staff will have hair restrained while working in the kitchen.

h.Any staff member entering the kitchen will wash hands properly.

i.Training on proper food handling will be taught to all employees at Middlefield Oaks who work with or around food.

j.All trash cans will have appropriate lids on at all times.

2.Administrator and Dining Services Director will create the appropriate cleaning schedules to be compliant with Resident Services Meals, Food Sanitation Rule.

3.All areas needing correction will be reviewed with the use of weekly kitchen inspections and review of scheduled cleaning tasks.

4.Our Dining Services Director will maintain records and complete inspections daily and weekly. Administrator will review weekly.

Based on observation, record review 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.

Our POC for tag Z142 is as follows:

1a. Create and implement a regular and deep cleaning schedule for kitchen duties. The schedule of cleaning tasks will be reviewed weekly by the Dining Services Director and monthly by the Executive Director. We will incorporate monthly/yearly deep cleaning in all kitchen areas.

1b. We will begin using a maintenance log daily to log all repairs. This log will be reviewed daily by our Maintenance Department to ensure a timely repair turn around. We will replace/repair all noted deficiencies.

1c. Staff will receive additional training regarding food safety and handling.

d.All staff will be required to have hair restrained when in the kitchen. Staff will be trained in proper hand washing.

e.Dining services director will only order pasteurized eggs when available or will not cook soft centered eggs.

f.Staff will be educated to only store personal items in the employee lounge/refrigerator.

g.All kitchen staff will have hair restrained while working in the kitchen.

h.Any staff member entering the kitchen will wash hands properly.

i.Training on proper food handling will be taught to all employees at Middlefield Oaks who work with or around food.

j.All trash cans will have appropriate lids on at all times.