Print Inspection: 515P

The findings of the kitchen inspection, conducted 11/14/23, 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 11/14/23, conducted 02/29/24, 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 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 were conducted on 11/14/23 from 10:10 am through 2:40 pm and the following was observed:

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:

* Walls throughout kitchen;

* Flooring (near, under, and around large equipment);

* Top of ice machine;

* Top of juice machine;

* Top of refrigerator;

* Top of dishware machine;

* Walk-in cooler floor;

* Standing water in the walk-in cooler;

* Walk-in cooling fan and ceiling;

* Freezer floor;

* Food trap under dishware washer;

* Grease bucket;

* Ceiling, ceiling vents, light fixtures;

* Fire sprinklers;

* Walkie Talkies and bases;

* Meat slicer;

* Wall behind meat slicer;

* Industrial can opener;

* Industrial mixer;

* Wall behind industrial mixer;

* Wall behind ware washing area;

* Wall behind food prep area;

* Walls and wall fixtures;

* Food Ninja blender base;

* Corners and edges of steam table line;

* Corners and edges of deli cooler top;

* Steam table hot water holders;

* Electrical outlet behind meat slicer with black mold-like substance outlining plate;

* Interior of oven;

* Exterior of stove;

* Interior and exterior of toaster;

* Interior and exterior of hot plate holder;

* Flat top grill and siding;

* Interior of soup warmer;

* Utility carts;

* Interior and exterior of hot food cart;

* Knife holder;

* Interior and exterior of microwave; and

* Metal shelving in walk-in cooler.

b. The following areas were in need of repair:

* Dish machine with heavy mineral build-up in need of descaling;

* Handwashing sink (left of juice dispenser) drainage was slow and without paper towels;

* Stove knobs and handles cracked;

* Several cooking utensils were observed to have integrity concerns (example: parts of utensils melted);

* Thermometer in server refrigerator gauging incorrect temperatures. Gauge read 50 degrees, digital thermometer and food items tempted at 40 degrees;

* Caulking behind dish pit area with dark mold-like substance;

* MCC oven stove top cracked;

* Food warming cart with multiple holes/cracks; and

* Multiple cutting boards found heavily stained/scored.

c. Poor infection control practices observed, but not limited to:

* Ice machine had pink and black mold-like residue on inside of machine;

* While prepping salads and sandwiches, same cutting board was used for multiple foods (lunch meat, cheese, bread, tomato);

* When plating meals, cooks touched food items with potentially contaminated gloves, did not use tongs for bread products;

* On several occasions, thermometer was not disinfected properly between use;

* Thawing protein in walk-in fridge with chicken above other proteins;

* Sausage and bacon from breakfast service out for over 4-hours, sausage tempted at 79 degrees F. Staff planned on using for lunch service (e.g., BLTs, etc);

* Poor hand sanitizing practice between food handling;

* Poor gloving practice between food handling;

* Dry towels stored outside of sanitizer throughout kitchen (appeared to be for sanitizing buckets);

* Open and exposed coffee filters;

* Unlabeled product in walk-in cooler;

* Uncovered product in walk-in cooler;

* Uncovered ice cream stored in small freezer;

* Unlabeled, undated food product in small freezer;

* Facility's eggs were unpasteurized. Staff 2 (Executive Chef) confirmed facility makes eggs to order each morning, including soft/under-cooked versions (over easy, over medium, poached);

* Staff had open beverages located throughout kitchen;

* Employee jacket on top of dish ware rack;

* Cutting board not sanitized between uses;

* Multiple kitchen staff preparing food without facial hair restraints; and

* Sanitizer bucket not at proper concentration for surface sanitation and staff not changing every two hours as recommended.

d. During Person-in-Charge (PIC) interview, Staff 2 struggled to verbally demonstrate adequate knowledge in storing of protein products to prevent cross contamination, proper cooling methods, three sink method for sanitization, and proper reheat food temperature requirements. Staff 2 acknowledged she did not have any additional food service training/education beyond a food handler's card and her experience in other food establishments, including long term care facilities and restaurants.

At approximately 2:20 to 2:40 pm, surveyor reviewed above areas with Staff 1 (Executive Director) and Staff 2 (Executive Chef), who acknowledged the identified areas.

In response to Assisted Living Kitchen Inspection conducted on 11/14/2023:

(A). Deep clean of entire kitchen will be completed and scheduled bi-weekly (B). All equipment outlined  from the kitchen inspection will be repaired or replaced by compliance date. (C).In-services have been assigned and will continue throughout year as well as for new employees. (D). PIC: Additional trainings/ inservices have been assigned to PIC regarding regulation C240.

This will be corrected to prevent future violation by ensuring kitchen is deep cleaned bi- weekly and as needed . As well as continued supervision by Dietary Supervisor and Executive Director.

Monthly Inservices and as needed ongoing training with current and new employees.

The Dietary Supervisor will be responsible for assigning such tasks to employees and ensuring it is done appropriately as well as assign continued In-services throughout year.The Executive Director will monitor to ensure scheduled completion of tasks is In- Compliance.