Print Inspection: U38Q

The findings of the kitchen inspection, conducted 07/05/22, 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 07/05/22, conducted 08/15/22 through 08/16/22 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. It was determined the facility was in substantial compliance.

Based on observation and interview, it was determined the facility failed to ensure food was prepared in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of both facility kitchens, food storage areas, food preparation, and service on 07/05/22 revealed:

* Reach in refrigerators and freezers had splatters, spills, and drips;

* A scoop was left in the ice maker in the freezer in Building 2;

* Spills and food debris were on the oven interior in Building 2;

* Cutting boards were heavily stained and had deep scoring;

* Storage shelves, cabinets, and drawers throughout the kitchens had debris, splatters, spills, and drips;

* There was no documented evidence the temperatures of refrigerators were being monitored; and

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

Staff 1 (Administrator) reported undercooked eggs, such as poached, were prepared for residents. Pasteurized eggs were not available or used for soft-cooked entrees.

The areas in need of cleaning, infection control, and safe food preparation practices were reviewed with Staff 1 (Administrator) on 07/05/22. She acknowledged the findings.

C000: Kitchen inspection conducted on 07/05/2022

C240: Refrigerators and freezers had splatters, spills, and drips:

1: Refrigerators cleaned and staffing assigned specific cleaning day(s) for both refrigerators and freezers as well as when needed. (See NOC Shift Duties Attached).

2: Staff education with infection control training and continued monitoring with auditing tools. Scheduled cleaning days refrigerators 3 times per week and as needed and freezers once per week and as needed.

3: Staff education through inservice and infection control training upon hire with orientation of new staff. Continued monitoring with auditing tools completed weekly.

4: Infection Control Specialist And/OR Administration

C240: A scoop was left in the ice maker in the freezer in Building 2:

1: Ice scoop removed from container.

2: Staff educated and label posted on freezer to always remove ice scoop when freezer ice dispenser not in use. Staff instructed to use freezer ice dispenser to prevent ice scoop accidentially being left in ice.

3: Daily visuals checks

4: Infection Control Specialist And/OR Administration

C240: Spills and food debris were on the oven interior in building 2:

1: Oven cleaned and free of spills and debris

2: Staff educated with infection control training and continued monitoring with auditing tools. Scheduled cleaning days as well as when needed.

3: Continued monitoring with auditing tools weekly.

4: Infection Control Specialist And/Or Administration

C240: Cutting boards were heavily stained and had deep scoring:

1: All cutting boards replaced with new and (1) non scoreable specific for meats only for each building.

2: Staff educated on infection control training. Educated on cutting board use and sanitations.

3: Continued monitoring of kitchen supplies and proper conditions weekly. Replacement as needed.

4: Infection Control Specialist And/Or Administration

C240: Storage shelves, cabinets and drawers throughout the kitchen had debris, splatters, spills and drips.

1: Storage shelves, cabinets and drawers cleaned from debris, splatters, spills and drips.

2: Staff educated on infections control and cleanliness of kitchen area. Scheduled cleaning daily and deep cleaning weekly.

3: Staff educated with infection control training and continued monitoring with auditing tools.

4: Infection Control Specialist And/Or Administration

C240: No Documented evidence the temperatures of refrigerators were being moniored

1: Continue Quality Assurance (QA) on weekly temperatures of refrigerators (always available upon request). Implementation of a daily log for refrigerator temperatures.

2: Educate staff for continued recording of refrigerator temperatures weekly and implementation of daily.

3: Daily and weekly QA

4: Staff daily, Infection Control Specialist weekly

C240: Caregiving Staff assisting with meal preparation, service, and delivery were not wearing aprons.

1: Purchased aprons for staff who are engaging in meal preparation, service, and delivery.

2: Aprons provided and staff educated on infection control.

3: Daily visual monitoring, weekly QA

4: Infection Control Specialist And/Or Administration

C240: Pasteurized eggs were not available.

1: Pasteurized eggs purchased from Food Service of America

2: Verification eggs purchases are pasteurized (see product description)

3: Weekly order and verification of food service shipment that products are of pasteurized eggs.

4: Infection Control Specialist And/Or Administration