Print Inspection: PZT2

The findings of the kitchen inspection, conducted 07/25/23, 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 07/25/23, conducted 10/11/23, 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 second revisit, to the kitchen inspection of 07/25/23, conducted 12/20/23, 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, reviewed on 07/25/23 from 10:45 am through 2:50 pm, revealed 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:

* Waffle maker;

* Reach in coolers and freezers;

* Walk in freezer floor;

* Plastic and metal racks in walk in cooler;

* Cooling fans and cages in walk in and ceiling with dust accumulation;

* Bottom two plastic shelves storing potatoes;

* Interior of ice machine;

* Interior and exterior of microwave;

* Industrial can opener; and

* Box fan and oscillating fan blades and cages.

b. The following areas were in need of repair:

* Metal racks in reach in coolers with rust and peeling paint; and

* Caulking behind hand washing sink with black mold like substance.

c. Commercial slicer was not covered when not in use. Staff 3 (Executive Chef) verified slicer did not have a cover.

d. Multiple cutting boards and cutting surfaces were found heavily stained and scored.

e. Prepared salads were observed stored in coolers without covers and open to potential contamination. A tray of salads was sitting on top of tray cart for memory care delivery. Two trays of dessert items were observed in walk in freezer uncovered. Staff 2 (Food and Beverage Director) stated everything should be covered before placing in coolers to protect from potential contamination.

f. Multiple food packages were found open in dry storage. Pipes and vents in dry storage had heavy dust accumulation posing potential contamination risk to open packages.

g. Multiple bulk food bins or packages were found with scoops stored inside/on food product exposing it to potential contamination.

h. Multiple dishwashing racks were observed stored on the floor.

i. Multiple kitchen staff observed during tray line service to use single service gloves incorrectly. Multiple occasions ready to eat items were handled with gloves that had been used for other tasks including touching handles of ovens, fryer baskets, and cooler handles. Gloves were not removed after touching face, hair, glasses or clothing then observed to make sandwiches and/or handle fresh basil, garlic bread and shredded parmesan.

At approximately 2:00 pm, the surveyor reviewed above areas with Staff 2 (Food and Beverage Director) and Staff 3 (Executive Chef), who acknowledged the identified areas. At 2:45 pm, the areas were reviewed with Staff 1 (Executive Director) and he acknowledged the concerns.

C240 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:

Waffle maker was cleaned and ordered replacement. Walk in freezer floor, Plastic and Metal racks in walk in cooler immediately cleaned. Cooling fans and cages in walk in and ceiling with dust accumulation have been pressure cleaned and replaced. Bottom two plastic shelves have been removed and replaced with new shelves. Interior of ice machine, interior and exterior of microwave, Industrial can opener and box fan and oscillating fan blades and cages have been removed/or sanitized.

All issues addressed in C240A have been added to a daily cleaning check list, will be maintained daily by chefs/dishwasher and evaluated on a daily schedule. Dining service Director is responsible to see that the corrections are completed and monitored.

C240B:Metal racks in reach in coolers with rust and peeling paint; and caulking behind hand washing sink with black mold like substance:

Metal racks have been removed and will not be replaced. Removing caulk, cleaning of areas and replacement of caulk will be completed.

All issues addressed in C240B have been eliminated through removal of product and maintance on a weekly check list will be maintained by Dining Service Director.

C240C: Commercial slicer was not covered:

Immediately placed plastic cover over product and Inserviced kitchen staff has been completed.

C240D: Multiple cutting boards stained have been removed and replaced.

Cutting surfaces that have been stained have been cleaned and stains removed. Dining Service Director and Chef will inspect cutting boards and cuttinging surface areas monthly.

C240E: Prepared salads and multiple food items were observed without coverings in the coolers as well as out for delivery:

Staff meeting included training on food contamination and staff have been instructed and retrained to keep all food covered while transporing or storing. Dining Service Director/ Chef will monitor.

C240F: Multiple food packages were found in dry storage open.

Pipes and vents in dry storage had heavy dust accumulation posing potential contamination risk to open packages.

All opened items were removed, staff advised of keeping items sealed at all times when storing, continued monitoring monthly by the Maintance Director to ensure no dust accumulation. Maintance Director will maintain monthly oversite.

C240G: Multiple bulk food bins or packages were found with scoops stored inside/on food product exposing it to potential contamination.

Staff inserviced and scoop will remain out of containers and hung on the hook.

C240H: Multiple dishwashing racks were observed stored on the floor.

Staff Inserviced to keep racks on shelf or dolly.

Chef will monitor daily that racks are stored correctly.

C240I: Multiple kitchen staff observed during tray line service to be using single service gloves incorrectly.

Staff observed to be handeling ready to eat items with gloves on and then touching possible contaminated surfaces.

All kitchen staff were inserviced on proper glove use in Accordance with Oregon Health Service Food Sanitation Rules OARs 333-150-000. Continued monitoring and training will be on a routine schedule and oversite by Chef and Dining Service Director.

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. This is a repeat citation. Findings include, but are not limited to:

Observation of the facility kitchen, reviewed on 10/11/23 from 11:15 am am through 1:00 pm, revealed 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:

* Walk in freezer floor; and

* Cooling fans and cages in walk in and ceiling with dust accumulation.

b. The following areas were in need of repair:

* Metal racks in reach in coolers with rust and peeling paint.

c. Multiple kitchen staff observed during tray line service to use single service gloves incorrectly. Multiple occasions ready to eat items were handled with gloves that had been used for other tasks including touching handles of ovens, fryer baskets, and cooler handles. Staff were also observed to handle raw meat products with gloves and did not wash hands before donning clean cloves. Staff were observed to handle ready to eat food products with bare hands.

d. Staff were observed to prepare multiple beef burgers and a veggie patty on the grill and did not check temperature prior to serving to residents. Staff 3 (Executive Chef) acknowledged the expectation for line cooks to check the temperature of potentially hazardous food items prior to service to ensure they had been cooked to the appropriate temperature as required.

At approximately 1:00 pm, the surveyor reviewed above areas with Staff 2 (Food and Beverage Director) and Staff 3 (Executive Chef), who acknowledged the identified areas. At 12:45 pm, the areas were reviewed with Staff 1 (Administrator) and s/he acknowledged the concerns.

11Tag C 240 with alphabetized points and plans for correction:

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:

oWalk in freezer floor; THE KITCHEN TEAM SCHEDULED A DEEP CLEAN FOR TWO DATES IN ORDER TO RESET THE FREEZER FLOOR TO CLEANLINESS STANDARDS; 10/25 AND 10/27. THEY WORKED WITH OUR CLEANING COMPANY TO OBTAIN THE PROPER CHEMICALS AND WILL DECK-BRUSH THE ENTIRE FLOOR, FOLLOWED BY MOPPING, UNTIL THE FLOOR IS CLEAN. THIS TASK HAS BEEN ADDED TO THE DISHWASHER LIST OF WEEKLY DUTIES TO ENSURE THAT IT IS DONE CONSISTENTLY.

oCooling fans and cages in walk-in and ceiling with dust accumulation; ON 10/11/23, AS SOON AS THE INSPECTOR LEFT THE BUILDING, THE MAINTENANCE TEAM PERFORMED THE NECESSARY DUSTING. THIS HAS BEEN ADDED TO A RECURRING MONTHLY TASK LIST FOR OUR MAINTENANCE/HOUSEKEEPING TEAM.

b)The following areas were in need of repair:

oMetal racks in reach-in coolers with rust and peeling paint; OUR TEAM HAS DETERMINED THAT THE METAL RACK WAS NOT SALVAGABLE AND HAVE ORDERED A REPLACEMENT RACK.

c)Multiple kitchen staff observed during tray line service to use single service gloves incorrectly. IN HOUSE TRAINING PERFORMED ON 10/12/2023 AND SCHEDULED FOR ONGOING REVIEW. Multiple occasions ready-to-eat items were handled with gloves that had been used for other tasks including touching handles of ovens, fryer baskets, and cooler handles. Staff were also observed to handle raw meat products with gloves and did not wash hands before donning clean gloves. Staff were observed to handle ready to eat food products with bare hands. TONGS WERE PROVIDED ON 10/12/2023 FOR THE RAW MEAT HANDLING TO MINIMIZE THE NEED FOR GLOVE CHANGES. IN HOUSE TRAINING ON 10/12/2023 ALSO COVERED NOT USING BARE HANDS.

d)Staff were observed to prepare multiple beef burgers and a veggie patty on the grill and did not check temperature prior to serving to residents. Executive Chef acknowledged the expectation for line cooks to check the temperature of potentially hazardous food items prior to service to ensure they have been cooked to the appropriate temperature as required. TRAINING ON 10/12/2023 COVERED THE EXPECTATION FOR ALL COOKS TO TEMP ALL MEATS TO ENSURE PROPER TEMPERATURE.

e)Memory Care kitchenette and lunch service was observed at 11:30 am - 12:00 pm. Staff were observed to handle ready to eat food items with potentially contaminated single service gloves and/or bare hands. TRAINING SCHEDULED FOR USAGE OF GLOVES ON READY TO EAT ITEMS

Based on interview, observation and review of records, it was determined the facility failed to ensure their re-licensure survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to:

Refer to C 240.

see C 240