Print Inspection: O6PL

The findings of the kitchen inspection, conducted 10/12/22, 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 10/12/22, conducted on 12/13/22, are documented in this report. The facility was found 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 the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility kitchens, food storage areas, food preparation, and food service on 10/12/22 revealed:

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

- Can opener blade and casing;

- Walls throughout the kitchen;

- Stand mixer;

- Open shelving throughout the kitchen;

- Beneath shelving and equipment throughout the kitchen; and

- The microwave in the Memory Care Unit.

* There was not a thermometer to monitor the temperature of the refrigerator in the Memory Care Unit.

* There was not a small diameter probe thermometer available to measure thin foods.

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

* There were not test strips available to monitor the solution used in sanitizer buckets.

The areas in need of cleaning and infection control process was reviewed with Staff 1 (Executive Director) and Staff 2 (Regional Director of Operations) on 10/12/22. They acknowledged the findings.

Cleaning schedule created and staff training was done to ensure splatters, spills, drips, and debris are cleaned in a timely manner. Dining manager and Executive Director will monitor facility kitchen regularly to ensure compliance.

Memory Care Fridge Thermometer was purchased and staff training was conducted to monitor fridge temperature daily. Dining manager will monitor compliance ongoing.

Small diameter probe thermometer was purchased and will be available for cooks/chefs to temp thin/flat foods. Dining Manager will ensure that proper equipment is ordered and available for use.

Aprons were purchased and Caregiving staff in-serviced to wear aprons during meal services and or meal deliveries. Executive Director/RCC will monitor and reorder in aprons  and conduct on going staff training as needed.

Test Strips for sanitizer solution was purchased, staff was in-serviced, and form was created to document testing was completed after each soulution change. Dining manager will monitor Sanitizer doumentation form regularly.

Based on observation, interview, and record review, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to:

Refer to C 240.

See Above POC