Print Inspection: 4IU4

The findings of the kitchen inspection, conducted 10/24/23, 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 10/24/23, conducted 01/29/24, 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 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:

Observations made in the kitchen on 10/24/23 from 10:15 am through 1:30 pm identified the following deficiencies:

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

*Handwashing sink;

*Water/ice machine;

*Floor throughout the kitchen;

*Floors in-between and under equipment;

*Large can opener;

*Inside conventional oven;

*Prep space next to stove;

*Shelves and door seals of reach-in refrigerator and freezer; and

*Fire sprinkler, vents, and light fixtures above the tray line.

b. The following areas were found in need of repair:

* Black serving trays had visible staining;

* Floor with splitting seam; and  

* Service carts with visible damage (not smooth and cleanable).

c. The staff supervising servers reported the rinse temperature for the dish machine did not need to be 180 degrees Fahrenheit, and she had been told 172 degrees Fahrenheit was acceptable. Dish washer rinse log was reviewed and multiple entries were noted less than the required 180 degrees. Surveyor educated staff on the temperature needed to sanitize dishes in the rinse cycle of the dish machine.

d. Kitchen staff was observed to handle RTE (ready to eat) food items with potentially contaminated gloves during meal serve out.

e. Kitchen staff did not check the temperature of a hot dog cooked to order on the grill before plating and serving to resident. Large container of pea/cheese/mayo salad was not kept on ice bath during serve out to ensure temperature remained at 41 or below.

Observations were made in the memory care community kitchenette on 10/24/23 at 11:50 am, and the following deficiencies were identified:

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

*Water/ice machine;

*Countertop behind the sink;

*Multiple drawers and cabinets; and

*Top of refrigerator.

b. The following areas were found in need of repair:

* Hole under sink observed where potential pests/insects could enter kitchenette

c. A piece of cardboard was observed on a freezer shelf underneath food items.

d. The inside of the microwave was stained and discolored, needing to be replaced.

e. During the tour of the kitchenette, care staff were interviewed. They reported they did not have a thermometer on the unit to check the temperature of food items needing reheated to ensure items reached 165 degrees as required.

f. The sink in the kitchenette had dish items located in both sinks. Staff did not have a dedicated sink for hand washing. The sink in the dining area did not have soap or paper towels.

The need to ensure all areas of the kitchen were maintained in a sanitary manner and all equipment was in good repair was discussed with Staff 1 (Administrator) and Staff 2 (Dining Services Manager) on 10/24/23 at 1:20 pm. They acknowledged the findings.

a/b1. Facility Operations has repaired the hole under the sink and cleaned the water/ice machine. The water/ice machine cleaning and maintainance has been added as a reoccuring work order for the Facility Ops staff.  This will be conducted by Facility Ops staff, audited by Facility Ops Director and reported to Administrator or designee monthly.  

a2. All countertops, behind sink, drawers, cabinets and the top of the refrigerator have been cleaned.  Cleaning of these areas have been added to a weekly chore list for our care staff to complete.  This work will be reviewed and monitored by the MC Administrator or designee.  

c1. The cardboard in the freezer was removed and staff were re-educated on food safe procedures. MC Administrator will conduct regular kitchen/pantry audits and report monthly.

d1. The microwave has been replaced.  The condition of the microwave has been adde to MC Administrator's regular kitchen/pantry list and will be reported on monthly.

e1. Staff have been provided a temp gauge in the MC Pantry to check food when re-heating. The required heat temp has been posted in the pantry with a wipable surface sign.  MC Administrator will montior and audit reheating of food to ensure compliance.

f1. Soap and hand towels have been installed at the sink in the dining area to provide staff with a handwash specific sink.    

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.

The Dining Manager has created their own binder to hold all records of kitchen staff.

The Dining Services Supervisor has created their own binder to hold all records of serving staff.

Each employee section in the binder has a check off list of required trainings as well as a record of their food handlers card and expiration date.

This same list will be used when new employees are hired.

Both individuals will review the training records monthly to ensure all staff are up to date on training as well as have a valid Food Handlers card.  

The results of their monthly reviews will be reported to Administrator or designee monthly.