Print Inspection: JMCU

The findings of the kitchen inspection, conducted 10/03/23, 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 10/03/23, conducted 12/07/23 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, interview, and record review, it was determined the facility failed to ensure proper food preparation, food service, employee infection control and failed to ensure the kitchen was maintained clean and in good repair, in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

The facility kitchen was toured on 10/03/23. Observations of food storage areas, food preparation, food service, and interviews with staff were conducted during the annual kitchen inspection.

a. Observations of food preparation and food service identified the following:

* Alcohol wipes were not being used to sanitize the food thermometer after each use;

* Staff 2 (Sous Chef), used a sanitation cloth saturated with a chemical base sanitizer to clean the probe thermometer;

* After plating, Staff 2 used a sanitation cloth saturated with a chemical base sanitizer to wipe food splatter from the edge of multiple plates;

* Staff 4 used his hands, (not the ice scoop) to remove ice from the machine and filled multiple water carafes for resident use;

* Caregivers used serving trays that were stored in the warewashing area, next to and directly touching dirty dishes;

* Cold food items (cottage cheese) plated for food service had temperatures above 41 degrees F.; and

* Residents who chose to dine in their apartments were served on styrofoam, paper and plasticware.

b. Review of employee infection control practices identified the following:

* Staff 2 (Executive Chef), failed to have a valid Oregon Food Handler card;

* Staff 4 (Dishwasher/Dietary Aide), lacked good infection control related to proper glove use and hand hygiene between dirty and clean tasks; and

*Staff 4 failed to have hair fully restrained.

c. The following areas within the kitchen required cleaning or repair:

* The caulk adjoining the stainless-steel ware washing area and the wall had a build up of black matter and;

* The wall beneath the ware wash counter had buildup of brown matter;

* In the front of the kitchen, the open shelves below the prep table and steam table had buildup of dirt and food debris; and

* The fryer and the range had a buildup of grease on the exterior front and sides of the equipment.

The kitchen was toured, and the above areas of concern were discussed with Staff 1 (Administrator) and Staff 2 (Executive Chef) on 10/03/23 at 1:52 pm. They acknowledged the findings.

This Plan of Correction is submitted under State regulations and status applicable to assisted living providers. This Plan of Correction does not constitute an admission of liability on the part of Somerset Assisted Living and such liability is hereby denied. The submission of this plan does not constitute agreement by Somerset Assisted Living that the surveyor's findings or conclusions are accurate, that the findings constitute a deficiency, or that the deficiencies are cited correctly. Please accept this plan as our credible allegation of compliance.

C240

1.

A.Kitchen and management staff, to include Staff 2, will be retrained on utilizing alcohol wipes to clean and sanitize food probe thermometers.

"Kitchen and management staff, to include Staff 2, will be retrained to use a clean and dry sanitation cloth to wipe food splatter from plated food.

"Kitchen, server, and management staff, to include Staff 4, will be retrained to only use an ice scoop when serving ice from the ice machine.

"Serving trays will be stored away from dirty dishes in ware washing area. Kitchen, server, and management staff to be retrained on the need for relocation.

"Kitchen and management staff will be retrained that cold food must be left in the refrigerator until meal service to maintain proper food temperature.

"Kitchen, server, and management staff will be retrained that residents choosing to dine in their apartments will be served on china.

B.   Staff #2 has a valid Oregon Food Handler's card.

"Kitchen, server, and management staff will be inserviced in good infection control related to proper glove use and hand hygiene between dirty and clean tasks.

"Kitchen, server, and management staff, including Staff #4, will be retrained to have their hair fully restrained.

C.The caulk adjoining the stainless-steel ware washing area and the wall has been cleaned and repaired.

"The wall beneath the ware wash counter has been cleaned.

"The front kitchen shelves below the prep table and steam table have been cleaned.

"The fryer and range have been cleaned.

2.

"The Administrator or designee will ensure continued compliance through regular review of food preparation, meal service, and kitchen cleanliness.

"The Administrator or designee will ensure other management employees understand food handling, service, and cleanliness expectations.

3.

"The Administrator or a designee will check for food handlers' cards per OAR requirements upon hire and regularly for all employees.

"The Administrator or a designee will check for cleanliness as part of daily meal service.

"Staff are inserviced monthly. The Administrator or a designee will retrain to food preparation, meal service, and kitchen cleanliness when issues are identified.

4.

"The Administrator a designee will be responsible to see that the corrections are completed and monitored.

5. The facility alleges compliances on 11/8/2023

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