Print Inspection: 7LMX

The findings of the kitchen inspection, conducted 09/13/22, 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 09/13/22, conducted 12/02/22, 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, the facility failed to exercise reasonable precautions against any condition that may threaten the health, safety or welfare of residents. Findings include, but are not limited to:

Per Oregon Administrative Rule 333-019-1011(6), (8) and (10), persons employed in an assisted living or residential care facility are required to wear a face mask while they are in the facility except when the employee is alone in a closed room.

Upon entering the facility on 09/13/22, all facility staff were observed not wearing face masks.

The need to ensure staff fully and consistently complied with masking requirements was discussed with Staff 1 (Executive Director). She acknowledged the findings.

1) Face Mask- All staff were notified to wear the face mask in the facility and a physical notice

is been posted at the caregivers area, kitchen area, main entrance door and employees entrance door.

2) Administrator Lou Arne Bentley will be responsible for ensuring and making sure all the staff are following the mask requirement.

Based on observation, interview and record review, it was determined the facility failed to ensure the kitchen was maintained accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facilities kitchen, food storage areas, food preparation and food service on 09/13/22 revealed:

* Splatters, spills, debris, and drips noted on the following areas:

- Interiors of reach in refrigerators and freezers;

- The exterior of the range, grill, and oven;

- Interior of the microwave; and

- The stand mixer.

* There were not lids for the garbage cans in the kitchen.

* No documented evidence the wiping cloth sanitizer bucket was monitored to ensure the sanitizer was at the correct parts per million.

* There was no monitoring of the temperatures of:

- The dish machine;

- Food temperatures on the tray line; and

- The refrigerator.

The need to ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000 was reviewed with Staff 1 (Administrator) and Staff 2 (Dietary Manager). They acknowledged the findings.  

1) Kitchen-All kitchen members were physically and verbally instructed on maintaining the cleanliness of the kitchen appliances that were used during their shift. Cleaning schedule for the kitchen/kitchen appliances that are constant used such as fridge, freezers, microwave, coffee pot, stand mixer, grill, oven has been made and posted.

2) New garbage can with touch free lids were purchased and placed in the kitchen.

3)Sanitizer bucket monitoring sheet were made,posted and all kitchen staff was educated on the use and function. Sanitizer test strips were puchased and placed in the kitchen,all kitchen staff were educated with the use and function.

4)Temperatures for the dish machine, food on the tray line and refrigerator including freezer are now being monitored by the kitchen staff. Temperature sheets has been posted as well for each items.

5) Administrator Lou Arne Bentley and Kitchen Manager Gaberial Lear will be responsible for the monitoring of maintaining the cleanliness and sanitation and temperature monitoring for the kitchen in the facility.