Print Inspection: HBU8

The findings of the kitchen inspection, conducted 02/01/24, 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 02/01/24, conducted 04/10/24, 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 and interview, it was determined the facility failed to ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Finding include, but are not limited to:

On 02/01/24 at 10:50 am, the following practices were observed:

* The rolling cart in walk in refrigerator had several pans of uncovered items. Multiple staff were observed in and out of refrigerator, creating potential for cross contamination. Vendor delivery staff also was in refrigerator delivering food products.

* The facility failed to have pasteurized eggs. The menu allowed for "eggs any style." The facility's vender had been unable to obtain pasteurized eggs. Until pasteurized eggs were available, the facility ensured eggs would be served fully cooked for residents.

* Ceiling vents and light covers between the steam table and stove had build up of dust.

* The interior doors of the bottom convection oven had heavy build up of grease.

* Staff were not always changing gloves and washing hands between dirty and clean tasks.

The findings were discussed with Staff 1 (Dietary Manager) and Staff 2 (Executive Director) on 02/01/24. The findings were acknowledged.

C-240

The rolling cart in walk in refrigerator had several pans of uncovered items.

1.  A cover was ordered on 2-8-24 and received on 2-10-24.

(Sealcover Bun Rack Cover).

2.  Staff has been instructed of proper usage.

3.  DSM has confirmed proper fit and will monitor daily.  This item will also be reviewed in monthly CQI Audit.

4.  DSM will monitor proper usage of the rack cover daily, and ED will monitor through the monthly CQI Audit.

C-240

Pastuerized eggs not available.

1.Pastuerized eggs have been located with vendor and special ordered. (2-7-24)

2.  Pastuerized eggs will continue to be special ordered from vendor and available to serve residents.

3.  DSM will ensure that pastuerized eggs are available and ED will assist with the ordering when needed.  Monitored through montly CQI Audit.

4.  DSM and ED will monitor and ensure that pastuerized eggs are ordered in a timely matter and always in stock and available.

C-240

Dust on vents and light fixtures between the steamtable and stove.

1.  Ceiling vents and light fixtures will be cleaned and any needed repairs made.  Cleaning task lists will be revised to include these vents and fixtures.

2.  Maintenance Director will clean the vent grates and light fixtures. Repairs will be made as needed.  Vent grates and light fixtures will be clean and free of dust.

3.  A TELS task will be added, for monthly cleaning by maintenance department.  Kitchen staff will surface dust the vents per the revised weekly cleaning tasks.   Monthly CQI audits to monitor.

4.  Kitchen staff, DSM, MD will ensure the task is completed.  ED will also oversee and monitor to ensure the task is completed and that the vent grates and light fixtures remain dust free and clean.  Monthly CQI Audits

C-240

Grease on inside of Convection oven doors.

1.  A special cleaner will be purchased, as per the manufacturers instructions, to remove the grease and clean the oven doors.

2.  The task will be designated as a weekly task, or as needed, and added to the kitchen cleaning log.

3.  All kitchen staff will be trained to complete the task, following the revised cleaning task log.  CQI  Audits will ensure the cleaning task is being completed.

4.  DSM will ensure that kitchen staff are trained, and that the cleaning log is being completed, and the oven doors are properly cleaned.  ED will monitor, confirming that the trainin takes place and that the task is being completed.

C-240

Staff not cleaning hands, washing hands, changing gloves properly.

1. The specific staff member has been given additional instruction and training, with the assistance of an interpreter. 2.  All kitchen staff and dining servers have be reminded at a meeting, of proper hand sanitation when preparing food and serving.   Training for all new hires will continue through Relias training, and in new hire orientation.

3. DSM will monitor all kitchen employees for proper hand sanitation, glove changing and hand washing.  Dining Room manager will additionally monitor and assist in training for both servers and kitchen employees.

4.  ED will monitor both the kitchen and dining room concerning all hand sanitation issues and ensure that training is up to date.