Print Inspection: E782

The findings of the kitchen inspection, conducted on 07/05/22, 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 first revisit to the kitchen inspection, conducted on 11/21/22, 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 and interview, it was determined the facility failed to exercise reasonable precautions against any condition that could threaten the health, safety, or welfare of residents. Findings include, but are not limited to:   

During the survey, conducted 07/05/22, multiple Oregon Department of Human Services infection control guidelines, which were established to protect the facility staff and residents from the spread of COVID 19 and made available to all facilities, were not being followed by the facility.

On 07/05/22 at 1:28 pm when the surveyor entered the facility, observations were made of four facility staff members not wearing masks while providing resident care in the living room.

On 07/05/22, the need for proper wearing of required protective facemask's by all staff was discussed with Staff 1 (Administrator). She acknowledged the findings.

C 160 OAR 411-054-0025 (4) Reasonable Precautions

1.Staff will be required to complete the Oregon Care Partners "Pre-service Infection Prevention and Control For Community Based Care".

2.Staff will be trained on infection control precautions, during orientation. Training will include proper placement of masks and Covid 19 guidlines. Competencies will be evaluated during orientation and periodically thereafter. A review of infection control protocol will be part of each staff meeting.

3. This area will be evaluated during orientation period and monthly staff meetings. Staff will be observed daily to ensure staff are wearing masks with proper placement.

4. The Administrator or designee, and licensed community nurse will ensure the corrections are completed/monitored.

Based on observation, interview and record review, it was determined the facility failed to ensure food was prepared in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

The annual kitchen inspection was conducted on 07/05/22 and revealed the following:

* Freezer and refrigerator shelves had dried food and were sticky from spilled fluids;

* Staff not sanitizing food thermometer appropriately between taking temperatures of different foods;

* Facility did not have sanitizing strips to test sanitation water; and

* A turkey breast was thawing in the sink with no cool water running over it. The turkey breast was warm to the touch. During an interview with Staff 2 (CG) she stated the turkey breast was taken out of the refrigerator to thaw around 12 pm. The turkey breast had been in the sink for over two and a half hours with no cool running water to thaw the meat. Staff 2 confirmed the turkey breast was warm to the touch.

A tour of the kitchen was conducted on 07/05/22 with Staff 1 (Administrator). Staff 1 acknowledged the areas of kitchen needing cleaning.

The need to ensure the facility prepared food in accordance with the Food Sanitation Rules OAR 333-150-000 was discussed with Staff 1 on 07/05/22. She acknowledged the findings.

C 240 OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule

1. A deep clean of the kitchen will be completed to include all interior and exterior, refrigerators and freezers. Staff training will be completed for proper sanitizing of food thermometer between taking temperatures of different foods, as well as proper thawing of frozen meats and poultry, using Oregon food sanitation rules and Oregon food handlers handbook.  Approved sanitizer with test strips will be purchased for use on all kitchen surfaces. Staff will be provided training on proper use of sanitizer and testing strips to test sanitation water.

2.Cleaning schedule check lists will be reviewed and updated to reflect daily, weekly, and monthly cleaning and sanitizing. All staff will be provided training on updated cleaning and sanitizing schedules. Food thermometer sanitizing, thawing of meats/poultry, and use of sanitizing solution with test strips will be included in staff orientation, compentiencies will be evaluated during orientation and periodiacally thereafter.

3. The cleaning schedule check lists, proper thawing of meats/poultry, sanitizing of food thermometer, sanitizing solution and test strips will be reviewed daily, then weekly to identify any challenges or concerns and completion of duties.

4.The Administrator or designee will be responsible to ensure the corrections are completed/monitored.