Print Inspection: LFX4

The findings of the kitchen inspection, conducted 07/28/22, 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 first revisit to the kitchen inspection of 07/28/22, conducted on 11/03/22, 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, interview and record review, 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 facilities kitchen, food storage areas, food preparation, and food service on 07/28/22 revealed:

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

- Hand washing sink and towel dispenser;

- Surfaces and underneath storage shelves, cabinets, and drawers throughout the kitchen;

- Food packages on open lower shelves;

- Can opener blade and casing;

- Wire rack storage shelves throughout the kitchen;

- Walls throughout the kitchen;

- Floors and drains;

- The dishwashing area walls, floors, and equipment;

- Both sides and the interior of the range, grill, and oven;

- Behind and underneath appliances;

- Food storage and delivery carts;

- The surface and underneath the tray line steam table;

- Cage of fan blowing in food preparation area;

- Vent grate blowing from ceiling;

- Interior of the microwave;

- The stand mixer; and

- A timer on a food preparation counter.

* Food was stored on the floor of the freezer;

* Scoops were left in bins of food;

* Dish racks were stored directly on the floor;

* Undated and unlabeled food items were noted in the refrigerator;

* The wiping cloth sanitizer bucket was not monitored to ensure the sanitizer was dispensing at the correct parts per million, staff were not aware of where to locate the test strips;

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

* Caregiving staff entering the kitchen did not have hair restrained; and

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

The kitchen was reviewed with Staff 1 (Administrator). She acknowledged the findings.

C240

Number 1:

Deep cleaning of the assisted living and memory care kitchen's are scheduled to be completed on August 17th by a professional vendor, VM Group Commercial and Residential.

All areas of food storage, meal preparation and serving will be cleaned with great detail.

Splatters, spills, debris and drips will be removed from all surfaces.  In order to maintain compliance with Sanitations Rules and assure that this system is corrected, please see frequency of cleaning scheudle below for those areas listed in the survey.  Additional cleaning will also be included as indicated on policy and procedures.  Please see attachements   

Number 2:

Implementing cleaning schedules.  See below.

Cleaning schedule, AFTER EACH USE:

- can opener blade and casing

-behind and underneath appliances

- surface and underneth the tray line steam table

- stand mixer

Cleaning schedule, DAILY:

- hand washing sink and towel dispenser

- kitchen floors- sweep and mop

- clean surface of dishwashing equipment and surface area

-  interior of the microwave

- timer on the food preparation counter

Cleaning schedule, WEEKLY:

- kitchen floor drains

- surfaces and underneath storage shelves, cabinets and drawers throughout kitchen

- both sides and the interior of the range, grill and oven

- Food storage and delivery carts

Cleaning scheudle, MONTHLY:

- walls throughout kitchen

- Vent grates blowing the ceiling

- cleaning of wire rack shelving  

Other areas with corrections mentioned in the survey report:

- Food on lower shelves moved to closed bins.

- Scoops removed from bins and placed in individual holding containers

-All food in refrigerator and freezer placed on shelving in appropriate placement .

-All dish racks moved to shelving units.  

-All food items are labeled and dated.   

- Dietary team has been inserviced on the proper use of test strips for the sanitizing solultion. Test strips will be used to ensure the sanitizer is dispensing at the correct parts per million. Staff are aware of the location of the test strips and the log to document their findings. Monitoring will occur with each meal- breakfast, lunch and dinner.

- Staff have been inserviced on proper hand hygiene and glove usage. Hand sanitizer dispensers have been placed at both enteries of the assisting living kitchen and at the memory care kitchen. All employees will sanitize their hands prior to entering either kitchen.

- Gloves will be worn whenever touching or preparing food.  Hand hygiene will be performed and gloves will be changed between tasks.

- Hair nets have been purchaced and placed at the entry of each kitchen.  Staff have been inserviced and instructed to assure that their hair is restrained whenever entering or working in the kitchen.

- Caregiving staff will wear dedicated aprons whenever assisting with meal service and delivery.

- Fan has been removed from the kitchen.  Kitchen is cooled with central air conditioning

- Temperature and monitoring logs are now in place for refrigerators, deli cooler, freezer and dishwasher.

All staff have been inserviced on the above. We will continue to train and audit these expectations. Supplies (food storage bins, scoop bins, labels, hair nets, hand sanitation dispensers, aprons) have been purchased to assure that the above plan can be carried out now and consistently moving forward.

Number 3 and Number 4 combined:  

- An audit will be completed daily by the Food Service Director, Lead Chef or Administrator to assure compliance of the above plan.  Daily audit will occur for 30 days.

- After 30 days, audit will be changed to weekly and will be performed by the Food Service Director or the  Administrator.

- Weekly audits will be maintained on site.