Print Inspection: OHZ9

Assisted Living and Residential Care Facilities must operate and provide services in compliance with all applicable State and local laws, regulations and codes.  This report reflects the findings of the complaint investigation conducted 10/13/2022.  The facility was evaluated for compliance with Oregon Administrative Rule 411, Division 54 and if applicable, Oregon Administrative Rule 411, Division 57.  The following deficiencies were identified:

Abbreviations possibly used in this document:

ADL:activities of daily living

bid:twice a day

CBG:capillary blood glucose or

blood sugar

cc:cubic centimeter

CG:caregiver

cm:centimeter

F:Fahrenheit

HH:Home Health

HS or hs:hour of sleep

LPN:Licensed Practical Nurse

MA:Medication Aide

MAR:Medication Administration

Record

MCCMemory Care Community

mg:milligram

ml:milliliter

O2 sats:oxygen saturation in the

blood

OT:Occupational Therapist

PT: Physical Therapist

PRN:as needed

qd:every day or daily

qid:four times a day

RN:Registered Nurse

SP:service plan

TAR:Treatment Administration

Record

tid:three times a day

Based on interview, observation, and record review it was confirmed the facility failed to prepare and serve food in accordance with Food Sanitation Rules as required. Findings include:

An interview on 10/13/2022 with Staff #2 (S2) stated that the temperatures for the chicken that they were looking for was between 140-160 degrees. S2 stated that s/he doesn ' t know what to do if the temperature of the food is lower than it should be.

During an unannounced site visit on 10/13/2022, The Compliance Specialist (CS) observed:

·Multiple staff who were assisting with lunch to pull their serving gloves out of their pockets.

·The steam table to be turned on when food was put in not allowing it to warm up with no steam coming from the food.  

·S2 to have no real understanding of correct food temperatures and what the danger zone for food is.

·No staff members were able to show CS the temperatures for the meal before or the day before.

A review of the Food Temperature Logs dated 10/1/2022-10/12/2022 show the staff are not taking the temperatures of the food being served properly. The logs show multiple times where the food temperature was in the danger zone.

On 10/13/2022, these findings were reviewed with and acknowledged by S1.

Facility Plan of Correction:The Executive Director (ED) will in service on how to properly take and read food temperatures starting 10/14/2022. ED will look into additional training on their company ' s training website for the proper food temperatures necessary for the food to be.