Print Inspection: QC2U

The findings of the kitchen inspection, conducted 1/27/23, 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 01/27/23, conducted 04/18/23, 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 kitchen on 1/27/23 at 11:45 am through 12:45 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:

* Kitchen entrance door threshold:

* Walls throughout kitchen area;

* Dirty rag stored on hand washing sink;

* Reach in Refrigerator/Freezer with heavy dust build up;

* Reach in refrigerator/freezer handles and exterior doors;

* Kitchen refrigeration unit with dust build up;

* Knife storage container;

* Hood above grill/stove with large accumulation of dirt/grease debris on removable vent covers; and

* Radio.

b. The following areas were found in need of repair:

* Kitchen entrance door with damage and missing paint in threshold and door jams;

* Caulking around dish machine area with black substance buildup or missing/cracked/damaged pieces;

* Piece of tile missing;

* Wall by window damaged;

* Molding around window missing/damaged; and

* Wood shelving by window damaged.

c. Ice scoop stored touching items in a bin, next to hand washing sink, open and exposed to possible contamination.

d. Food processor cracked and missing pieces, multiple pots and pans with damage.

e. Two of three kitchen staff did not have hair restrained as required.

f. Large can opener with chemical damage that was causing rust to accumulated on blade.

g. During meal service multiple kitchen staff observed to touch ready to eat foods with bare hands. Staff were unaware that they could not touch ready to eat foods with their hands. Staff 2 (Dietary Manager) indicated they did not have tongs to use.

h. The facility did not have a system in place to monitor effective sanitation chemical of the dish machine. Vendor services the chemicals and checked when the chemicals were out, but staff could not remember when the vendor last service check was completed. Staff were not checking sanitizer concentration in between visits and had no idea what chemical was used.

Staff 2 (Dietary Manager) and Staff 1 (Executive Director)  toured the kitchen with the Surveyor at 12:45 pm. Staff 1 and Staff 2 acknowledge the above areas of needing cleaning and repair.

1. (a)Kitchen cleanliness will be addressed and deep cleaning will be completed for all areas in kitchen to include reach in fridge/freezer, kitchen walls and doors, knife storage, vent covers, etc as outlined in SOD.

1. (b) Kitchen repairs will be completed as stated in SOD to include door frames, doors, caulking, shelving and moldings.

1. (c, d, f) Kitchen items that are in poor repair as stated in SOD will be repaired, replaced or moved

1. (e) Hair restraints will be provided and worn by kitchen staff

1. (g) Employees will be re-trained/inserviced to assure proper food sanitation/safety rules are followed to include the  use of gloves and proper serving utensils.

1. (h) Facility will contact chemical provider for proper instructions on chemical concentration and frequency, as well as inservice on chemicals and their uses

2. Rounding of facility will be completed daily to assure proper cleanliness and procedures are in place as inserviced with staff

3. Facility will evaluate defeciences weekly with maintenance walk throughs and weekly kitchen inspections

4. Executive director, Maintenance Director, Dietary Manager are responsible to assure all deficiences are corrected and maintain compliance   kitchen cleaning logs and report in management stand up meeting.

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.

See POC for C240