Print Inspection: HR0P

The findings of the kitchen inspection, conducted 07/11/22, 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.

1. For the areas identified in the deficiency, the following areas were cleaned immediately:

Shelving throughout kitchen;

Sides of steam table;  

Exterior of the range;

Stand mixer;  

Underneath shelving and equipment;  

Floor of the walk in refrigerator; and  

Dishwashing area.

In addition, the dishwashing rack have been stored correctly.

Food is properly stored and labeled and all cans with dents destroyed.

Door jambs and laminate have been repaired.

Aprons have been purchased and staff will be in-serviced on proper infection control.

2.All areas noted in the deficiency will be added to the cleaning schedule in the kitchen. Dining Service director will review cans weekly for damage and remove cans with damage

Food service and sanitation will be added to our monthly in-service meeting for all staff.

3. It will be reviewed monthy in the sanitation audit

4. The Dining Service Director and Exeutive Director will be responsible.

The findings of the revisit to the kitchen inspection of 07/11/22, conducted 10/04/22, 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 second revisit to the kitchen inspection of 07/11/22, conducted 12/12/22, 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, record review and interview, 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:

Observations of the main facility kitchen, food storage areas, food preparation, and food service on 07/11/22 revealed:

* Splatters, spills, drips, and debris noted on:

- Shelving throughout kitchen;

- Sides of steam table;

- Exterior of the range;

- Stand mixer;

- Underneath shelving and equipment;

- Floor of the walk in refrigerator; and

- Dishwashing area.

* Dish washing racks were stored on the floor.

* Bottle of opened salsa noted to require refrigeration left in an un-refrigerated food storage area; and

* Undated food items and food items with dates older than seven days were noted in the refrigerators.

* Multiple dented or damaged cans in the dry storage area;

* Damage to the door jambs creating an un-cleanable surface.

* Missing laminate on the shelving below the beverage station and the steam table creating an un-cleanable surface.

* Staff were observed to not change gloves between tasks or sanitize hands upon entering the kitchen; and

* Caregiving staff assisting with meal service and delivery were not using aprons.

Staff 3 (Dining Services Director) and the Surveyor toured the kitchen. Staff 3 acknowledged the above findings.

The areas in need of cleaning and repair were reviewed with Staff 1 (Executive Director) and Staff 2 (Memory Care Administrator). They acknowledged the findings.

Based on observation and interview, it was determined the facility failed to ensure it consistently complied with masking requirements as prescribed in OAR 333-019-1011. Findings include, but are not limited to:

Per Oregon Administrative Rule 333-019-1011(6), (8) and (10), persons employed in an assisted living or residential care facility are required to wear a face mask while they are in the facility except when the employee is alone in a closed room.

Observations of staff during the survey on 10/04/22 revealed multiple staff failed to wear face mask correctly or wore no face mask at all.

The need to ensure staff consistently wore a face mask was reviewed with Staff 1 (Executive Director). She acknowledged the findings.

1.The area identified in the deficiency the following was implemented immediately;

Signs were posted in the kitchen for reminders to wear mask at all times;

Masks were placed in the kitchen readily availible to all staff;

Dining Director monitor daily for mask complinace

2. Mask wearing will be added to the monthly sanitation audit;

staff are to take a infection control training is Relias by 10/31

3.Daily, Weekly and monthly for complaince.

4.  Dining Director and Executive Director