Print Inspection: BC2Z

The findings of the kitchen inspection, conducted 4/4/23, 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 first re-visit to the re-licensure kitchen inspection of  04/04/23, conducted on 07/07/23, 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 ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the main facility kitchen food storage areas, food preparation, and food service on 4/4/23 revealed splatters, spills, drips, dust and debris noted on:

- Can opener blade and casing;

- Interior and exterior of microwave;

- Industrial mixer;

- Exterior of grill, stove, ovens, sides of equipment, knobs and handles;

- Grease trap of grill with large dirt/grease build up;

- Floors throughout kitchen area, under/between equipment/shelves;

- Floors under racks in walk in cooler;

- Fan cages and ceiling of walk in;

- Box fans in dish room and prep area;

- Walls throughout kitchen area;

- Plastic shelving storing dry goods in main kitchen area;

- Baking rack;

- Open shelving; and

- Vents and fire sprinklers.

The following items/areas in the main kitchen were in need of repair:

- Metal racks storing dishes heavily rusted;

- Wood shelving storing dishes with exposed pressed wood;

- Hand washing sink with active leak causing standing water underneath; and

- Steamer with active leak causing standing water underneath equipment.

* Multiple items stored in freezer were not labeled/dated when opened or removed from original packaging.

* Dishwashing racks were observed stored on the floor.

* Desserts for noon meal were transported to units uncovered.

At approximately 1:30 pm, Staff 2 (Dining Director) and the Surveyor toured the kitchen. Staff 2 acknowledged the above findings.

Observations of the unit kitchenette food storage areas, food preparation, and food service revealed splatters, spills, drips, dust and debris noted on/in:

- Interior and exterior of drawers and cupboards;

- Interiors of microwaves;

- Interiors of ovens;

- Entry latches/doors to kitchenette area; and

- Freezers.

* Plastic cups/mugs were noted to be ready to serve resident drinks that had stains and scoring.

* Dishware was noted to be put away wet leaving noticeable water residue in the cups and in the cupboard.

* Scoops were observed stored in bulk coffee containers.

* Trash cans did not have lids for when not in use.

* Thermometer probes were not small diameter for thin foods and/or were not operating correctly.

* Staff were observed to touch ready to eat foods (buttered bread) with potentially contaminated gloves.

* Plates/dishes of food from prior meals stored in unit refrigerator with no labels or dates.

* Bulk foods (cereal/chips/etc) not securely closed after use.

At 2:45 pm the areas in need of cleaning, repair and attention were reviewed with Staff 1 (Executive Director). She acknowledged the findings.

1) All areas of the kitchen including, but not limitied to, areas specified in the statement of deficiencies were cleated at time of survey and then will be deep cleaned by all kitchen staff by compliance date and maintained by community staff following community cleaning schedule.

New metal racks were ordered and will be in place prior to complaince date. New thermometer props ordered for each kitchenette.

Staff inserviced on cleanliness and dating and covering foods, per state regulations.

2) Daily cleaning schedule is in place for neighborhood kitchenettes and for main kitchen and will be reviewed weekly.  

3) Kitchen cleanliness will be monitored on a weekly basis. Food preperation will be monitored on a weekly basis.

4) The Executive Director, Dining Services Manager, and or designee will be responsible for monitoring continuned compliance.  

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.

Refer to deficiencieces C240 and POC.

Based on record review and interview, it was determined the facility failed to ensure 13 of 27 staff reviewed who prepare and serve food had active food handlers certificates. Findings include but are not limited to:

On 4/4/23 at approximately 1:30 pm, surveyor reviewed employee records for active food handlers cards. There were 8 employees who did not have a food handlers card on file and 4 that were found to be expired. At 2 pm, Staff 1 (Executive director) verified there were multiple staff that did not have active food handlers certification. Staff 1 verified that those staff duties did include preparing and serving food to residents.

1) All staff whose duties include preparing and servicng food to residents, with expired or no food handlers cards will go through training and records will be up to date, with food handlers cards.

2)Training binders will be audited monthly to ensure all staff have up to date food handlers cards and all new staff will obtain during training.

3) Monthly and at new hire.

4) The Executive Director, Business Office Manager and or designee will be responsible for monitoring continued compliance.