Print Inspection: GC4W

The findings of the kitchen inspection, conducted 02/08/24, 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 first re-visit to the kitchen inspection survey of 02/08/24, conducted 04/26/24, 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.

Based on observation, interview, and record review, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner, and to ensure meals were served at appropriate temperatures and were palatable, in accordance with the Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observation of the two cottage kitchens occurred on 02/08/24, 10:15 am through 1:00 pm, revealed the following deficiencies:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter, and grease was visible on or underneath the following:

* Interior of cabinets and drawers for both houses; and

* Window screen in main kitchen.

b. The following areas were found in need of repair:

* Cabinets below sink in main kitchen with severe water damage and accumulation of black matter in multiple areas under sink;

* Cabinets and drawers in both kitchens with visible damage, heavily scored, chipped paint, or exposed porous wood on the interiors; and

* Counter tops in both kitchens with cracks/damage.

c. High risk food items (eggs/meats) not clearly separated when stored, as required.

d. Reach-in refrigerator in main kitchen found at 50 degrees Fahrenheit. Protein-rich foods found at 48 degrees. Staff verbalized refrigerator temperatures were checked once a week on Mondays. Staff unable to determine how long food items were out of safe temperature zone. Food items were removed and discarded.

e. Kitchen staff failed to sanitize surfaces after handling raw chicken. A piece of chicken was visualized on the surface which staff discarded. However, area was not cleansed with sanitizer. Staff acknowledged they had not sanitized the surface when asked by surveyor. Staff then proceeded to place a tray of clean cups on the surface that was contaminated by raw chicken. Staff immediately sanitized area and tray when surveyor intervened.

f. Sanitizing bucket was not registering the appropriate concentration of chemical sanitizer. The directions indicated using 1-2 tablets for 200-400 ppm (parts per million). There was one tablet in the bucket and the ppm was not at 200. Staff, upon direction by surveyor, placed a second tab in the bucket and retested. The ppm was then 200-400 ppm. Staff verified that they use one tab and acknowledged that it was not reaching the correct sanitizing concentration.

g. Caregiving staff were not wearing aprons during meal service to protect meal trays from potential cross contamination from caregiving duties. It is required for caregiving staff to create a clean barrier during meal service as a process to help prevent the spread of potentially infectious agents.

h. Staff were using sponges for cleaning dishes prior to placing in dishwasher. The sponges were noted to be heavily worn, with pieces of them fraying and pulling loose. Multiple oven mitts were observed worn or dirty.

Surveyor reviewed above areas with Staff 2 (Lead Cook/Person in Charge) and s/he acknowledged the identified areas.  At approximately 12:45 pm the surveyor reviewed the areas in need of cleaning and repair and deficient practices with Staff 1 (Administrator). S/he acknowledged the areas in need of correction.

*The leak under the kitchen sink has been repaired, treated and replaced all the wood with a protective liner.

1. An updated task/cleaning has been put in place including reporting any work orders for all repairs.

2.This log will be turned in daily to the administrator to ensure work orders are being reported and completed.

3. Weekly

4. Administrator.

*All cabinets and drawers with scores have been sanded down, repainted and relined.

1. All cabinets have been relined with a new liner and guard to protect the wood from cracks and paint chips.

2. Administrator will do four times a month walk and report any repairs to maintenance.

3. Four times a month for a month then monthly after.

4. Administrator

*The kitchen in both buildings have been deep cleaned including drawers and cabinets.

1. An updated cleaning list with more specific areas of cleaning have been put in place.

2. The daily cleaning list will be turned in and reviewed daily.

3. Four times a month

4. Administrator

*All kitchen personel will attend a food safety class online through Oregon Restaurant and Lodging.  maintain all safety guidelines for food handeling and storage.

1. The administrator will be reviewing a meal four times a month to review all kitchen personel with food handeling and food storage practices.

2. Staff will be attending a food safety course

3. Four times monthly for a month then monthly

4. Adminitrator

*All Sponges have been removed and replaced with kitchen cloths. All pots and pans that were missing teflan have been replaced.

1. All cookware and cleaning products that were in need of repolacement have been replaced.

2. Administration will do a inspection and replace any supplies as needed.

3. Four times a month for a month and then monthly moving forward.

4. Administration.

* Sanitatizer tablets

1. All sanitation tablets were replaced with a new brand

2. On the new task / cleaning list staff will be testing the sanatitation water daily before use.

3. Daily staff will test water and notify the administration if it is not in the correct  PPM.

4. Administration will review task sheet daily.  

Aprons were purchased for all staff and the administrator will be observing that they are being used during food serve out this is now apart of the administers daily walk through.

Fridge was serviced by our community maintenance man, the seal was checked and air flow, purchased a new thermometer and the fridge is now up to temp and will be checked daily by the kitchen staff and reviewed by the administrator weekly at our one on one meetings to ensure the temperature is accurate going forward.   

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 C 240.

See Plan of correction for Tag C240.