Print Inspection: CZZH

The findings of the kitchen inspection, conducted 7/21/22 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 07/21/22, conducted 10/20/22, 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, record review and interview, it was determined the facility failed to maintained the kitchen 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 07/21/22 revealed:

* Splatters, spills, drips, and debris noted on:

- Shelving below the tray line;

- Stainless steel shelves;

- Food bins;

- Dishwashing area;

- Warming drawers and oven interior in the Memory Care kitchenette; and

- Interior of the cupboards and drawers in the Memory Care kitchenette.

* Damaged laminate on the shelving below the tray line creating an un-cleanable surface.

* Undated, uncovered, and unlabeled food items were noted in the walk in refrigerator.

* At 11:00 am, three plates of breakfast food were in the microwave in the Memory Care kitchenette.

* Numerous dented cans were noted in the dry storage closet.

* Scoops were left lying in bins of food.

* Staff were observed with hair unrestrained.

* There was no evidence the operation of the high temperature dish sanitizer was being monitored. The dish machine was observed to operate multiple times and inconsistently registered the required temperatures for sanitation. The repair company was immediately contacted.

* Dish racks were stored directly on the floor in the dishwashing room.

* A residential dishwasher was being used in the Memory Care kitchenette. Staff 1 (Administrator) was informed of the need to utilize the commercial dish machine based on the facility census.  

Staff 3 (Sous Chef) and the surveyor toured the main kitchen. Staff 3 acknowledged the above findings.

Staff 1 and the surveyor toured the Memory Care kitchenette. Staff 1 acknowledged the findings.

The areas in need of cleaning and repair, food storage concerns, and the need for hair to be restrained were reviewed with Staff 1 and Staff 2 (Dining Room Manager). They acknowledged the findings.

*Splatters, spills, drips, and debris on shelving below the tray line,stainless steel shelves, food bins, dishwashing area, warmer drawers, oven interior in memory care kitchenette, interior cupboards and drawers in the memory care kitchenette cleaned. Dining services team is monitoring cleanliness with each use, and meal serve out-checking off daily. Dining room manager to audit task is completed daily, with weekly audits at minimum. Memory care resident care manager to audit weekly that NOC team has cleaned cupboards and oragnized snacks nightly. Heritage main kitchen and memory care kitchenette will be walked thru with CBC checklist twice monthly until 9.19.22 to ensure compliance.

Memory Care oven will be checked for cleanliness at minimum once monthly, life enrichment to place work order for clean up as needed.

*Damaged laminate on the shelving below tray line to be sealed with cover material, in order to be a cleanable surface. Building services director to have quote to replace surface by 9.19.22.

*Undated, uncovered, and unlabeled food items in the walk in refrigerator to be labeled with every serve out by dining servers and team. The dining room manager will ensure daily completion, with at minimum once weekly audit.

*Meals for residents eating later will be placed in to go boxes, dated and placed in refrigerator by dining servers with each meal as needed. Shakes and other items to be dated by dining servers.

*Dented cans to be returned upon delivery. Dining services manager and Director to audit with every delivery.

*Scoops no longer kept in dry bins of food as of walk thru 8.4.22. Twice monthly kitchen walk to be conducted thru 9.19.22. A

*Dining services re-training on 8.4.22 regarding unrestrained hair and hair net use along with hair being restrained. Dining room manager and designee to observe daily for compliance.

*High temperature dish sanitizer monitored with each use on checklist. Dining services manager to audit weekly for completion.

*Dish racks no longer kept on the floor as of 8.4.22. Team to monitor with every use of dishwasher. Re-training to staff proved 8.4.22.

*Residential dishwasher in memory care water disconnected, dishwasher no longer in use. Items will be removed frm dishwasher if used for activity. All memory care dishes will be cleaned with high temperature dish sanitizer only. Dining services director and dining room manager to monitor completion. All memory care staff re-trained by 8.4.22.

The RCF administrator on file will continue to monitor the plan of correction with the dining room manager and dining services director at a minimum of every quarter, after 9.19.22 to prevent any deficiency recurrence. Continued monitoring plan of correction will be documented at increased frequency twice a month thru 9.19.22 by administrator on file and dining services team.

Based on observation, interview, and record review, 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 C 240.

See C240 plan of correction