Print Inspection: DK5R

The findings of the kitchen inspection, conducted 02/26/24, 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 02/26/24, conducted 05/09/24, 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 and OARs 411 Division 57 for Memory Care Communities.

Based on observation, interview, and record review, it was determined the facility failed to ensure food was prepared and 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 kitchen, food storage, food preparation, and service on 02/26/24 revealed:

Spills, splatters, and debris were noted:

- The knobs, handles, sides and interior of the range;

- Interior of drawers throughout the kitchen;

- Interior of the deli and reach in refrigerator;

- The open shelving and shelving legs throughout the kitchen;

- Stand mixer;

- Floor drains; and

- The dishwashing area and equipment.

* Staff 2 (Executive Chef) explained the facility used auto dispense Quaternary solution for the sanitizer. There was no documented evidence it was monitored to ensure the correct solution. The sanitizer was tested and found to be at the correct parts per million. Wet towels were noted on the tray line cutting boards and in the food preparation area. Buckets were not available to fully submerge the towels for sanitizing.

* Scoops were left in all bins of dry foods.

* Multiple prepared food items in the deli and reach in refrigerators were not dated or labeled.

* Multiple packaged food items in all refrigerators and dry storage were not dated when opened.

The areas in need of cleaning and food storage guidelines were reviewed with Staff 1 (Executive Director) and Staff 2 (Executive Chef) on 02/26/24. They acknowledged the findings.

C240:Resident Service Meals, Food Sanitation Rules

Due to recent survey results, Mt Bachelor Memory Care kitchen staff will be retrained on the buildings' infection control policies and will be asked to reread the Policy and Procedure Manual. To comply with Food Sanitation OAR's, community will provide buckets throughout the kitchen for sanitizing towels to fully submerge in, rather than sitting out in the open. Additionally, to avoid cross contamination, this community will also create a different storage method for the scoops that are currently in the large ingredient bins. With an overall increased focus on kitchen cleanliness, a new cleaning schedule will be implemented for the kitchen team, including but not limited to the mention of spills, splatters, and debris. Executive Chef and Executive Director will monitor these changes on a routine bases, with continued infection control education through Relias and staff meetings. Mt Bachelor Memory Care team will have these cited items identified and corrected by the compliance date of 4/26/24.

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 C 240