Print Inspection: 7UFH

The findings of the kitchen inspection, conducted 08/08/24 through 08/09/24, 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 08/09/24, conducted 10/10/24 through 10/11/24, 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 facility kitchen on 08/08/24, from 10:15 am through 1:45 pm, revealed the following deficient practices:

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:

* Removable hood vents;

* Floors in corners and edges throughout kitchen;

* Floor under and behind major equipment;

* Floor under and around ware washing area;

* Walls behind and beside grill, flat top, and fryer;

* Corners, edges, and front of gas flame grill;

* Interior and exterior of convection oven;

* Industrial slicer;

* Table top equipment (blender/food processor);

* Industrial mixer;

* Walk-in freezer and cooler floors;

* Metal racks holding meat products in walk-in cooler;

* Movable "Go" racks in walk-in:

* Metal utility cart holding fan;

* Fan blades, cage, and base;

* Open stainless steel shelving throughout kitchen;

* Reach-in coolers and freezers;

* Wall under hand washing sink;

* Ice scoop holder; and

* Door grate for elevator floor off of main kitchen leading to dry storage/memory care unit with heavy food/dirt debris noted in crevices.

b. The following areas needed repair:

* Sections of caulking in ware washing area with black matter debris and build-up;

* Deli fridge plastic door striping damaged and peeling off; and

* Holes by duct work in dry storage with greater than 1/2 inch gap needing to be sealed to prevent potential pest entry.

c. Dietary employee observed to serve hot dogs off the grill without checking temperature to ensure they reached the required 165 degrees. Surveyor asked employee to check temperature and both hot dogs were above 165 degrees; however, the kitchen employee was going to serve the food product to residents without first validating the appropriate and safe temperature was reached.

d. Multiple dietary employees were handling clean dishes or preparing food without appropriate hair or facial hair restraints.

e. Multiple food items were found uncovered/protected from potential contamination while stored in reach-in and/or walk-in coolers or freezers.

f. Multiple food items were found without open dates and/or without use-by dates or past seven days per food code.

g. Staff lunch container was noted to be stored in reach-in refrigerator storing resident food.

Staff 2 (Dining Services Director) toured the kitchen with surveyor and acknowledged areas in need of cleaning and/or repair.

In an interview on 08/08/24 at 1:45 pm, Staff 1 (Executive director) was informed of concerns found and acknowledged areas needing correction.

C240

The following actions will be taken to correct the violations:

a. The following items have been thoroughly cleaned

*Removable hood vents

*Floors in corners and edges throughout kitch

*Floor under and behind major equipment

*Floor under and behind ware washing area

*Walls behind and beside grill, flat top, and fryer

*Corners, edges, and front of gas flame grill

*Interior and exterior of convection oven

*Industrial slicer

*Table top equipment (blender/food processor)

*Industrial mixer

*Walk-in freezer and cooler floors

*Metal racks holding meat products in walk-in cooler

*Movable "Go" racks in walk-in

Metal utility cart holding fan

*Fan blades, cage, and base

*Open stainless steel shelving throughout the kitchen

*Reach-in coolers and freezers

*Wall under handwashing sink

*Ice scoop holder

*Door grate for elevator floor off of the main kitchen

All of the above items will be monitored weekly by Dining Services Director/AED/ED

b. The following areas have been repaired:

*Sections of caulking in ware washing area completed by POD

*Deli fridge plastic door stripping replaced by Clay's Refrigeration

*Holes by duct work in dry storage were sealed by POD to prevent potential pest entry

c. Inservice training session will be conducted by the DSD with all dining associates on food safety, proper temperature usage, key temperature guidelines, and best practices when serving food

d. Inservice training session will be conducted by DSD with all dining associates on food safety, why hairnets and facial restraints are crucial, proper usage, and best practices. DSD/AED/ED will monitor daily for compliance

e. Inservice training session will be conducted by DSD with all dining associates on food storage safety, proper labeling and covering of all items stored in the freezer and/or walk-in cooler.  DSD/AED/ED will monitor daily for compliance

f. Inservice training session will be conducted by DSD with all dining associates on food storage safety, proper labeling and covering of all items stored in the freezer and/or walk-in cooler.  DSD/AED/ED will monitor daily for compliance

g. Inservice training session will be conducted by DSD with all dining associates on proper food storage and potential cross contamination when associate lunch containers are stored in designated resident refrigerators .  DSD/AED/ED will monitor daily for compliance

Based on interview and record review, it was determined the facility failed to ensure 2 of 8 staff (#s 3 and 4) who prepared food had active food handler's certificates. Findings include, but are not limited to:

On 08/08/24 employee records were requested and reviewed to ensure staff had active food handler's cards. The food handler's card for Staff 3 (Cook) was dated as obtained the day of survey. No food card was provided for Staff 4 (Cook). In an interview with Staff 1 (Executive Director) on 08/08/24 at 2:40 pm, surveyor requested to review Staff 3's previous food handler's card of Staff 3 and again requested Staff 4's food handler's card to review.

On 08/09/24 at 11:10 am, the facility provided a copy of Staff 3's former food card, which had expired on 11/06/23. An active food card still could not be located for Staff 4. Staff 1 acknowledged Staff 3 and Staff 4, who prepared food, did not have active food handler's cards upon entry for annual kitchen survey.

An audit of associate records will be conducted by the ED and Business Office Manager.  A tracker will be created and maintained by the BOM.  It will be monitored weekly by the ED/AED/DSD