Print Inspection: NOQI

The findings of the kitchen inspection, conducted 07/19/22, 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 revisit to the kitchen inspection of 07/19/22, conducted 10/20/22, 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, record review and interview, 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 facility kitchen, food storage areas, food preparation and food service on 07/14/22 revealed:

* Splatters, spills, drips, and debris noted:

- Interior of Refrigerator Two;

- Shelving throughout kitchen and in dry storage area;

- Interior of the oven;

- Walls;

- Interior of drawers, cupboards and cabinets; and

- The drawer, cupboard, and cabinet handles and surfaces were

   sticky to the touch.

* Undated and unlabeled food in Refrigerator Two;

* Open food items in Freezer Two;

* Damage to the door jambs and floor boards creating an un-cleanable surfaces; and

* No small diameter probe thermometer to measure thin foods.

The food storage concerns and areas in need of cleaning and repair were reviewed with Staff 1 (Administrator) and Staff 2 (Regional Director of Operations).  They acknowledged the findings.

C 240 OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule

1. A deep clean of the kitchen will be completed to include all  interior and exterior, refrigerators, freezers, oven, drawers, cupboards and walls including shelving and cabinet handles. Food items will be checked to ensure proper sealing and date opening on any opened food items, unsure items will be disposed of and replaced with new/unopened items. Maintenance to complete refinishing of shelving in dry storage, damage to door jambs, floor boards and sticky cabinets. Thermometer was replaced at survey with a small diameter probe thermometer to measure thin foods. Refrigerator was replaced with a new refrigerator on 7/29/22.

2.Cleaning schedule check lists will be reviewed and updated to reflect daily, weekly and monthly cleaning. All staff will be provided training on updated cleaning  schedules including the use of small diameter food thermometer as well as proper storage and labeling of opened food items. Food service/sanitizing requirements are included in staff orientation, compentiencies will be evaluated during orientation and periodiacally thereafter as well as at staff inservices and as needed.

3. The cleaning schedule check lists, cleanliness and proper storage of opened food items will be reviewed daily, then weekly to identify any challenges or concerns and completion of duties.

4.The Administrator or designee will be responsible to ensure the corrections are completed/monitored.