Print Inspection: MMRV

The findings of the kitchen inspection, conducted 07/02/24, 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 revisit to the kitchen inspection of 07/02/24, conducted 09/06/24, 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 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 facility kitchen on 07/02/24 from 10:30 am through 2:30 pm noted the following:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following:

* Reach in coolers and freezers

* Floors and walls under dish machine;

* Kitchen drains;

* Floors under and in-between equipment and shelving;

* Walls by range and behind prep spaces;

* Metal shelves storing spices;

* Metal shelves storing pots/pans/dishes;

* Industrial can opener and housing;

* Handwashing sink;

* Exterior of crock pots;

* Clean side of dish washing area;

* Shelving storing clean dishes;

* Walls and door thresholds with food debris/splatter;

* Hood vents above stove;

* Interior of ice machine;

* Plastic bins storing pan lids;

* Ovens; and

* Separate food/equipment storage, ceiling and walls.

b. The following areas were in need of repair:

* Dry storage area out of kitchen with large wood section on the floor that was not cleanable;

* Wood shelving in storage area with protective coating off sides;

* Flooring in storage area was not smooth and cleanable and did not have a cove base per requirements for food storage areas.

c. Scoops/spoons observed in bulk food containers with handles touching food surfaces. Coffee filters stored uncovered and open to potential contamination.

d. Multiple cutting boards and cutting surfaces were found heavily stained and scored. Multiple pans and bowls for food prep with damage and wear needing to be replaced. Coffee cups with heavy scoring and staining needing replacement. Multiple plastic plates with heavy scoring and/or damage and in need of replacement.

e. 1 container of cottage cheese was noted past the manufactures use by date of 05/30/24. Staff was observed to serve out a resident a serving of this product. There was visible pink and gray mold on the sides of the container. Surveyor intervened so the resident was not served the outdated food product. A bag labeled tuna salad was dated 06/20. This was 13 days since its preparation date, well exceeding 7 days.  Multiple food items found in reach in fridges without proper labels and/or open of use by dates as required.   

f. Multiple food packages in dry storage were found open and/or not dated when opened.

g. Facility did not have a small diameter thermometer probe for thin foods.

h. Multiple cooking/prep dishes were not stored inverted as required and were observed to have visible debris in them. Containers of cooking spoons/utensils were stored food contact surface up exposing them to potential contamination.

i. Laundry staff was observed to enter kitchen and did not wash hands or restrain hair. This staff opened reach in refrigerator and placed personal drink in on top of containers holding resident food.

j. Facility was not using pasteurized shell eggs and were serving undercooked (runny yolk) eggs to residents upon request.  

k. Kitchen staff was not restraining facial hair as required per code.

l. Drinks delivered to resident rooms on lunch trays were not covered during transportation as required.

m. Several items of clean equipment and some canned food items were observed stored on the floor in the separate food storage area.

At 1:45 pm, the surveyor reviewed the above areas with Staff 2 (Cook/ Person In Charge) who acknowledged the findings. Staff 1 (Administrator) was informed of above areas at approximate 2:00 pm and acknowledged the identified areas.

A. A kitchen cleaning list has been developed with a shift, weekly, end of day and monthly tasks  check list. Staff has been trained at an all staff meeting on what tasks are to be done and in what intervals. This is including but not limited to:

Cleaning and sanitizing the cooler and freezer,cleaning floors, walls and kitchen drains. Cleaning and sanitizing all shelving, sinks, doors and thresholds. Cleaning  the ice machine, ovens, hood vents storage bins and extra storage areas.

Policy will be in place to ensure all current and new staff understand the expectaions and cleaning proceedures for the kitchen.

This will be reviewed quarterly for at least 1 year to ensure compliance.

Admin will ensure the corrections are completed and monitored.

B.Dry storage area has been remodeled. Metal shelving is scheduled to be instaled on 7-24/24, smooth cleanable flooring with cove base has been instaled.

C. Staff has been trained at an all staff meeting regarding not storing scoops in the fry storage and keeping the coffee filters in covered storage. Policy has been written to ensure current and future staff are trained properly. This will be checked by admin quarterly for at least 1 year to ensure compliance.

D. Damaged cutting boards, plates, bowls, cups and pans have all been replaced. They are only the weekly check list to check for damages and will be replaced as needed. This will be reviewed quarterly for at least 1 year by admin.

E. Checking for expired/out dated food has been added to the shift tasks check list. Staff has been trained at an all staff meeting. Policy has been written to ensure all current and futures staff are trianed properly. This will be reviewed quarterly for at least 1 year by admin to ensure compliance.

F. Signs have been posted and policy written to ensure all dry food is properly labled and dated when it is opened. Staff have been trained at an all staff meeting. Policy has been written to ensure all current and future staff are trained. Admin will review quarterly for at least 1 year to ensure compliance.

G. Small diameter probe has been ordered and is currently in use in the kitchen.

H. Signs have been posted informing staff that the cooking/ prep dishes are to be inverted and unsensils are to be stored handle up. Policy is in place to ensure current and future staff are properly trained and admin will review quarterly for at least 1 year to ensure compliance.

I. Staff has been educated at an all staff meeting that no personal food is to be stored in the resident cooler/freezer. Signs have been posted and policy written to ensure ann current and future staff are strain properly. Amdin will review quarterly for at leat 1 year to ensure compliance.

J. Pasturized eggs will be purchased for residents who requst their eggs undercooked. Policy has been written and admin will review quarterly to ensure to ensure compliance.

K. Staff has been educated in an all staff meeting regarding restraining hair while in the kitchen. Signs have been posted and policy written to ensure compliance. Admin will review quarterly for at least 1 year to ensure compliance.

L. Policy has been written on ensuring drinks are covered when delivering meals and drinks to residnets. Cup covers have been ordered and kitchen staff has been instructed to alert admin when it is time to re-order. Admin will review quarterly for at least 1 year to ensure compliance.

M.Dry storage area has been remodeled and extra shelving added to ensure no food ore equipment are stored on the floor. Signs are posted to remind staff and policy has been created to ensure current and future staff are trained properly. Admin will review quarterly for at least 1 year to ensure compliance.