Print Inspection: H459

The findings of the kitchen inspection, conducted 01/17/23, 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 01/17/23, conducted 04/24/23, 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, record review, and interview, 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 facility kitchen, food storage areas, food preparation, and food service on 01/17/23 revealed splatters, spills, drips, and debris noted on:

- Can opener blade and casing;

- Stand mixer;

- Food Processor;

- Reach in and deli refrigerators;

- Spice self;

- Exterior sides and interior of the gas range and oven;

- Walls throughout the kitchen;

- Flooring throughout the kitchen;

- Floor drains;

- Doors, flooring, fans, and shelving of walk-in refrigerator and freezer;

- Dry storage area flooring, shelving, and food containers;

- Interior of drawers;

- Plate warmer;

- Interior of the microwave;

- Dishes and cookware stored on open shelving and racks;

- Open stainless steel shelving and metal rack shelving; and

- Underneath shelving and equipment throughout kitchen.

*There was a substantial build up of ice on the right hand side of the walk in freezer.

* There were undated and unlabeled foods in the walk in, reach in, and deli refrigerators.  

* The low temperature dishwasher was not reaching the required level of chemical sanitizer. Maintenance was alerted and the chemical supply was re-filled.

* Staff were using a Quaternary solution for sanitizing towels. There was no evidence of testing the solution to ensure it was between 150 and 200 parts per million.

* Staff were observed to not change gloves between tasks while handling ready to eat foods.

* Staff did not wash hands upon entry to the kitchen.

* Caregiving staff, who assisted residents with incontinent care, were not using aprons while plating and serving food in the MCC unit.

The areas in need of cleaning and food storage concerns were reviewed with Staff 1 (Expressions Director).  She acknowledged the findings.

Upon the surveyor's exit on January 17, 2023, the Executive Director met with kitchen staff (server and cook) who were on duty and reviewed all areas of concern related to splatters, spills, drips and debris. Deep cleaning has already begun on the following items:

- Stand Mixer;

- Exterior sides and interior of the gas range and oven;

- Interior of drawers;

- Drains;

- Under and inside hot wells;

- Open stainless steel shelving and metal rack shelving.

In addition, a new can opener and blade has been ordered and will be installed as a replacement can opener.

The Dining Services Manager has provided staff re-education as it relates to the following areas:

- Proper Hand Washing;

- Gloving;

- Team Member Hygiene;

- Food Service Sanitation;

- Food Service Safety;

A Dining Services binder has been created to house the Daily Cleaning Schedule and Check List which will serve as the accountability of the completion of all tasks to ensure continued cleanliness of the kitchen.

The Dining Team will be scheduling a deep cleaning of the kitchen after regular business hours on a quarterly basis moving forward. Regular cleaning of the kitchen will be daily as per our Daily Cleaning Schedule and Check List.

All completed tasks and the implementation and ongoing completion of all tasks will be monitored by the Dining Services Manager.

1: Aprons will be worn while plating and serving food in the MCC unit.

2: Aprons hung in area visable to staff who are providing meals daily in MCC unit. Aprons will be washed daily or as needed when soiled by staff.

3: Evaluations to be done on daily basis-verbal reminders of wearing aprons for plating and serving food if needed. Weekly thereafter.

4: Expression Director will be responsible to see corrections are completed and monitored.

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.

refer to C 240