Print Inspection: JCE9

The findings of the kitchen inspection, conducted 02/07/24, 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 02/07/24, conducted 04/25/24, 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 textures, in accordance with the Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observation of the kitchen on 02/07/24 from 10:30 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:

* Interiors of reach in freezers;

* Vents, light fixtures, sprinklers;

* Wall behind shelf of dry goods; and

* Interior of ovens.

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

* Wall under three-compartment sink with large hole; and

* Wall in secondary dry/freezer storage with hole by electrical conduit.

c. Single service utensils, straws were stored with food contact surfaces open to possible contamination.

d. Sauté pan found with multiple scratches where non stick surfaces had worn, scratched off.

e. Kitchen did not have a thin diameter thermometer probe as required to accurately temp thin food products.

f. Raw shell eggs were stored on a middle shelf with other items underneath them posing potential for cross contamination. Carton of eggs had other RTE (ready to eat) items stored on top of the used carton, again posing potential for cross contamination.

g. Staff were planing on serving ice cream to residents with thickened liquids and were unaware that was an unsafe texture for residents needing thickened liquids. Surveyor intervened and pudding was served as dessert instead. Staff were observed to puree meal items with hot water, thus diluting the flavor and nutritional value of the pureed food items.

h. The facility did not have a system in place to monitor effective sanitation chemical of the dish machine. Surveyor asked for staff to check concentration of chemicals and it was reading 0 ppm. The sanitizing chemical was out and once switched to full jug was reading at 200 ppm. Kitchen staff interviewed acknowledged they were not checking the concentration of the chemicals and did not know how to do it.

Staff 2 (Dietary Manager) and Staff 1 (Executive Director) reviewed above areas of concern on 02/07/24 and they acknowledged the need for corrective action.

OAR 411-054-0030 (1)(a) Resident

Services Meals, Food Sanitation Rule

Food Sanitation Rules, OAR 333-150-000.

C240 A - All food spills,splatters, loose food and trash debris, dirt, dust, black matter and grease will be cleaned from on or underneath the following:

* Interiors of reach in freezers;

* Vents, light fixtures, sprinklers;

* Wall behind shelf of dry goods; and

* Interior of ovens.

C240 B- The following areas will be repaired:

* Wall under three-compartment sink

with large hole; and

* Wall in secondary dry/freezer storage

with hole by electrical conduit.

C240 C- All unwrapped straws will be discarded and facility will use only wrapped straws.

C240 D- Sauté pan that was found with multiple

scratches will be disposed of.

C240 E- Kitchen will purchase a thin diameter

thermometer probe as required to

accurately temp thin food products.

C240 F-Raw shell eggs will be stored on the bottom shelf to prevent the potential for cross

contamination. No RTE (ready to eat) items will be stored on top of the used cartons.

C240 G- Residents with an order for thickened liquids will receive pudding for dessert in place of icecream.

If puree meals need diluted, broth or cream will be used instead of water so the flavor and nutritional value are not compromised.

C240 H- The facility will put a system in place and ensure staff are properly trained on how to check the concentration of chemicals in the dish machine and how to document chemical ppm to ensure the correct levels are running at all times for proper sanitation.

The Dietary Manager will keep the kitchen in good repair and in a sanitary manner at all times. Staff will be given additional training on cleaning, equipment operation and documentation, sanitation and food prep for altered textures.

Dietary Manager will ensure staff are completing their daily and weekly cleaning checklist. DM and ED will do a weekly walk through of the kitchen to ensure compliance.

Dietary Manager and Executive Director will be responsible for ensuring these repairs/corrections are completed and monitored.

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.

OAR 411-057-0140(2) Administration

Compliance

Z 142 - Refer to plan of correction for C240