Print Inspection: KIT002898

OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule (1) The residential care or assisted living facility must provide a minimum scope of services as follows: (a) Three daily nutritious, palatable meals with snacks available seven days a week, in accordance with the recommended dietary allowances found in the United States Department of Agriculture (USDA) guidelines, including seasonal fresh fruit and fresh vegetables; (A) Modified special diets that are appropriate to residents' needs and choices. The facility must encourage residents' involvement in developing menus. (B) Menus must be prepared at least one week in advance, and must be made available to all residents. Meal substitutions must be of similar nutritional value if a resident refuses a food that is served. Residents must be informed in advance of menu changes. (C) Food must be prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules). This Rule is not met as evidenced by: Based on observation, and interview, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the main facility kitchen on 02/21/25 from 10:30 am thru 1:30 pm revealed the following deficient practices. a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black and/or white matter and grease was visible on or underneath the following: * Pipes, drain, walls and flooring behind/underneath of the dish machine; * Floors/walls/edges between/under tables/workspaces; * Walls behind and across ice machine; * Floors under, behind, and beside ice machine; * Multiple kitchen drains; * Ceiling vents and light fixtures; * Walls behind prep spaces/cooking areas or trashcans; * Sides of Fryer, Stove, and ovens; * Floors between, under and behind large equipment; * Floors in walk in cooler and freezer; * Shelving in walk in cooler, freezer; * Portable baking and storage racks: * Open stainless steal shelving; * Open shelving above steam line; * Shelving under gas grill; * Large can opener and housing; * Interior of reach in deli cooler; * Rack shelving in dry good storage; * Large can good rack in dry storage; * Utility carts; * Wall behind stove/grill; * Under counters in beverage area; and * Juice machine in beverage area. b. The following areas needed repair: * Area of flooring just inside kitchen entry door with a gap in one of the seams with an accumulation of dirt/debris. c. Kitchen staff member observed to handle dirty dishes, touch the garbage disposal and sprayer nozzle with gloves on and then handle clean dishes with the same gloves. Same staff was observed to handle trash can lid and then rinse his gloves in soapy water and dry with a paper towel then handle clean dishes. Staff 2 was informed and indicated they confirmed witnessing the same practice. Staff 2 then went over to kitchen staff and provided education on the need for a clear hand hygiene step between dirty and clean tasks. Surveyor discussed with staff 2 that disposable gloves cannot be “washed” that staff need to remove gloves and wash hands then don clean gloves if/when gloves are used. d. Dish machine wash was observed to not reach 150 degrees during the wash cycle after 3 loads observed where the temps ranged 144-146 degrees Fahrenheit. Surveyor asked kitchen employee what the sanitizing factor was (ie was the machine a low temp chemical or a high temp machine for its sanitization agent). Kitchen employee washing the dishes was not able to state what the sanitizing factor was. Staff 2 indicated that the dish machine wash temperature at times does not reach 150 if multiple loads have occurred and when that happens staff are to allow the machine to “rest” so that it can recalibrate. Staff 2 indicated staff doing dishes are to watch out for the need to let the machine rest. Staff 2 also indicated if the machine did not reach its final required 180 for sanitizing the machine would extend its cycle until it could reach the required sanitizing temp. They stated when that happens it is unmistakable as the cycle “lasts forever” and you know you need to run it again. Staff 2 validated there wasn’t a alarm or other indicator other than looking at the temperature of the wash cycle to know if the 150 degrees was reached per manufactures and food code guidelines. After allowing the dish machine to sit for approximately five minutes, staff continued washing dishes and the wash temperature reached 150 and the rinse reached 180 degrees as required. Originally the staff member observed had not recognized the machine was not operating as required and needed the “rest” period to function properly. It is unclear how many loads of dishes were completed where the machine was not functioning correctly. At 12:45 pm, above findings were reviewed with Staff 1 (Executive Director) and the acknowledged the above areas in need of correction. At 1:15pm staff 2 (Dietary manager) was interviewed and they acknowledged the identified areas.

1. A. Clean the following areas and make sure they are free of; food spills, splatters, loose food and trash debris, dirt, dust, black and/or white matter and grease. a. Pipes, drain, walls and flooring behind/underneath the dish machine b. Floors, walls, edges between/under tables and workspaces c. Walls behind and across from the ice machine d. Floors under, behind and beside the ice machine e. Multiple kitchen drains f. Ceiling vents and light fixtures g. Walls behind prep spaces/cooking areas or trashcans h. Sides of fryer, stove and ovens i. Floors between, under and behind large equipment j. Floors and shelving in walk in cooler and freezer k. Portable baking and storage racks l. Open stainless-steel shelving m. Shelving under gas grill n. Large can opener housing o. Interior of reach in deli cooler p. Rack shelving in dry food storage q. Large can food rack in dry storage r. Utility carts s. Wall behind stove/grill t. Interior of unit full sized reach in refrigerator and freezer u. Interior of the unit small snack refrigerator v. Unit ice and water dispensers w. Interior of cupboards and drawers in unit kitchenette B. Clean the gap in the floor just inside the kitchen entry door and repair gap. C. A new policy for hand hygiene in the dish area has been implemented, involving use of neoprene dish gloves to reduce hand soiling and desire to use disposable gloves. D. A fan used to cool the area was inadvertently causing the machine to fail to reach expected temps. The fan has been removed and an outside provider was contacted to evaluate the machine, and all temps were reached during testing. 2. A. Deep clean of the kitchen for all areas listed is in place, each item will be added to a cleaning schedule either daily or weekly. B. Deep cleaned the gap in the floor just inside the kitchen entry door and repaired the gap, Dining Services Manager or designee to monitor area for breakdown quarterly. C. In-service all staff on hand hygiene and glove use in the dish area. D. Run the machine more continuously through the shift to prevent depletion of hot water for use. 3. A. Compliance in these areas will be audited weekly for 90 days and then quarterly by the Dining Services Manager, or designee. B. Compliance in these areas will be audited monthly for 90 days, the quarterly thereafter by the Dining Services Manager, or designee. C. Audits for this process will be done weekly x4 weeks, then monthly for 90 days by the Dining Services Manager or designee. D. Audits will be done every shift x4 weeks.

OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule (1) The residential care or assisted living facility must provide a minimum scope of services as follows: (a) Three daily nutritious, palatable meals with snacks available seven days a week, in accordance with the recommended dietary allowances found in the United States Department of Agriculture (USDA) guidelines, including seasonal fresh fruit and fresh vegetables; (A) Modified special diets that are appropriate to residents' needs and choices. The facility must encourage residents' involvement in developing menus. (B) Menus must be prepared at least one week in advance, and must be made available to all residents. Meal substitutions must be of similar nutritional value if a resident refuses a food that is served. Residents must be informed in advance of menu changes. (C) Food must be prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules). This Rule is not met as evidenced by: