Print Inspection: CM1B

The findings of the kitchen inspection, conducted 09/05/23, are documented in this report. The survey was conducted to determine compliance with 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 09/05/23, conducted 10/27/23, 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 and interview, it was determined the facility failed to ensure the kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 09/05/23 at 11:00 am, the following kitchen practices were observed:

* The facility was not using pasteurized eggs;

* Meal trays on the memory care unit were transported to individual rooms without being covered; and

* One kitchen staff was not wearing a beard restraint.

The areas of concern were discussed with Staff 1 (Director of Culinary), Staff 2 (Interim Memory Care Director) and Staff 3 (Executive Director) on 09/05/23. The findings were acknowledged.

1) Pasteurized Eggs: Director of Dining Services to order pasteurized eggs from our approved food purveyor; training our dining services team on the importance of using pasteurized eggs vs non pasteurized eggs, and potential health risk of food bourne illness to our residents. Administer inservice for our team which will be signed by person in charge and all employees that attened inservice.

2)  Meal Tray Covers-  Interim AED to inservice our employees and memory care servers to cover food prior to delivery and talk cross contamination is and food safety. We will ensure plate covers/plastic wrap for all food being delivered to the residents apartments as well as any other food transported in/out of the kitchen.

3) Unrestrained Beard- Director of Dining Services/Person in charge to inservice all dining employees on hair restraints in kitchen working with food prep, cooking, dishes and how it can become physical contaminant. Dining team to sign inservice