Print Inspection: Q836

The findings of the kitchen inspection, conducted 06/22/23, 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 first revisit to the kitchen inspection of 06/22/23, conducted 08/24/23, 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, interview and record review, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner, and to ensure meals were served at appropriate temperatures and were palatable, in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observation of the memory care kitchenette on 6/22/23 at 11:00 am through 2:00 pm revealed the following deficiencies:

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

* Flooring with spills, and loose food debris and sticky in places;

* Drain under sink with accumulation of food debris;

* Ice and water dispenser;

* Interior of reach in refrigerator under the counter;

* Interior of the freezer; and

* Interior of drawers and cupboards.

b. Scoops were observed stored in coffee and brown sugar containers;

c. Containers of dished up sherbet were stored in the freezer uncovered and open to possible contamination. Coffee filters were stored open to potential contamination.

d. Kitchenette area did not have thermometers available to check temperatures of food items. Staff members present stated they do not check temperatures of food items.

e. Clean rags were stored under the sink on top of chemicals and close to dirty drain posing potential contamination during storage.

f. Side salad and vegetables were stored in reach in fridge covered but without date or label. These were items that residents did not eat and were reserved for them for a later time but were not dated or labeled for which resident as required.

The surveyor reviewed above areas with Staff 2 (Dining Services Manager) and s/he acknowledged the identified areas.  At 2:00 pm the surveyor reviewed the areas in need of cleaning and inappropriate storage practices with Staff 1 (Administrator) and Staff 3 (Campus Executive Director) They acknowledged the areas.  

RSC and Admin implemented new cleaning process and provided in-service to all facility care staff on the following topics:

Weekly schedule to clean of refridgerators, freezer, microwave, exterior of ice machine, and toaster.

No rinsing of dishes, to reduce food collection in drain and scheduled weekly sanitizing drain flush by dining services department.

New cleaning cloth storage system was implemented: Plastic bins in cleaning supply area to hold clean cloths and a disposal bin in the trash area for collection of used cloths.

Although food temperatures are checked in the AL kitchen prior to plating, a thermometer has been provided for MC kitchette for food temperature checks in the event of re-heating, and is stored adjacent to the microwave along with posted reheating food instructions.

Food storage practices for covering, dating, and labeling food items.

**Compliance in these areas will be audited weekly by the dining services manager and RSC for 90 days.

Admin and Dining Services Manager implemented a daily audit process by designated dietary staff of refridgerators and freezer to ensure all food items are covered, dated, and labled with resident info. Signature sheet has been created and is posted in kitchenette for confirmation of daily completion. Administrator auditing this process S-Th for 4 weeks, then weekly x 90days

Resident food refridgerator/freezer safe storage guidelines has been posted in kitchenette.

Dining Services Manager and Maintenance Director coordinated a routine schedule for cleaning ice and water dispenser interior.

**Record of this will be kept by the DSM and MD.

A new coffee storage container was purchased that has a designated location for the scoop that is separate from and not stored in the coffee.

Dining Services Department has implemented individually portioned brown sugar delivery to be provided at each of the meals as needed and the previous container of brown sugar has been discarded.

Based on observation, record review and interview, 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 C240.

Refer to C240