Print Inspection: GUTT

The findings of the kitchen inspection, conducted 5/11/23, 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 5/11/23, conducted 7/10/23, 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 was clean and in good repair, and food and/or equipment was stored appropriately in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 05/11/23 at 11:35 am, the facility kitchen was observed to need cleaning in the following areas:

* Electric can opener blade;

* Back splash area with food spills/splatters;

* Interior of drawers;

* Interior of cabinet storing baking pans;

* Interior of reach in freezer with food drips/spills;

* Ceiling by vents with dust debris; and

* Vents, fire sprinklers and smoke detectors with dust/dirt debris.

The following areas were not according to food code standards:

* Bulk food containers containing flour had scoop stored in the product;

* Scoop stored in ice;

* Raw beef stored in same drawer as deli meat;

* Raw shell eggs stored above RTE (ready to eat foods) produce items;

* Raw beef stored above RTE foods;

* Meal delivered to resident room uncovered;

* Staff were not using appropriate methods for sanitizing surfaces; they were not able to validate appropriate chemical concentrations; and

* A non-dietary employee was observed to enter into the kitchen area and retrieve an item out of the refrigerator and did not wash his/her hands.

The following areas were observed in need of repair:

* Grout behind sink with black mold like substance;

* Multiple cabinets/cupboards with exposed porous wood areas;

* Reach in freezer with build up of frost/ice; and

* Cutting boards with stains/heavily scored.

There was no documented evidence the facility had a process in place to ensure the dish washer was effectively sanitizing dishes. There was no identified process the facility had in place to ensure the ice maker in refrigerators were appropriately maintained and cleaned to ensure ice served to residents was safe.

Staff 2 (Cook/Person In Charge) toured with surveyor and acknowledged areas. At approximately 1:30 pm, areas needing cleaning, repair and correction were reviewed with Staff 1 (Administrator). S/He acknowledged areas.

1) Hawthorne House of Salem will correct areas of kitchen needing cleaning by retraining all staff on cleaning the kitchen and keeping clean after each use, including which products to use for sanitizing surfaces. Training on food code standards including: proper storage of scoops, organization of refrigerator so all raw meats and eggs are stored in lowest drawers in the refrigerator, no raw items will be stored above ready to eat items, covering all trays being taken to residents rooms. Retraining on Kitchen standards: washing hands as soon as entering the kitchen, monitoring for any non-cleanable surfaces, when to dispose of cutting boards, how to sanitize dishes in our dishwashers, where to find refrigerator filter logs and ice maker cleaning logs done by maintenance. All kitchen repairs will be fixed, non-cleanable surfaces, grout behind sink, vents and fire sprinklers cleaned monthly and tracked on maintenance log.

2) All staff will be retrained, and cleaning logs have been made for staff to sign off on. Refrigerator filter changing logs and vent cleaning logs have also been created for maintenance to monitor and perform. Continued training will be done throughout the year on kitchen cleaning, food code standards and kitchen repairs. 3) Areas needing correction will be evaluated at least three times a week, Dishwasher sanitization will be monitored every two weeks to ensure sanitization setting is hot enough to sanitize dishes. 4) Executive Director will be responsible to see that corrections are completed and monitored.

Based on observation 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 C240.

Refer to C240