Print Inspection: WV8P

The findings of the kitchen inspection, conducted 09/13/23, 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 09/13/23, conducted on 02/12/24, 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 ensure food was handled, and the kitchen was maintained, in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facilities kitchen, food storage areas, food preparation, and food service on 09/13/23 revealed:

* Splatters, spills, debris, and drips, noted on:

- Stand mixer;

- Can opener blade and casing;

- Ice machine door and vents;

- Walls throughout the kitchen;

- Flooring and cove base throughout the kitchen;

- Dry storage area shelving and food containers;

- Range hood vents;

- Dishes and cookware stored on open shelving and racks;

- Stainless steel and metal rack shelving surfaces, legs, and feet;

- Underneath shelving and equipment throughout kitchen; and

- Hand washing area including walls, caulking, and equipment.

- The dishwashing area walls, caulking, floors, and equipment;

- Both sides and behind the range, grill, and oven;

- Behind and underneath appliances; and

- The surface and underneath the tray line steam table and plate warmer;

* Dish racks were stored directly on the floor.

* Dented cans were noted in the dry food storage.

* Cutting boards were stained and deeply scored.

* Staff were observed to not change gloves between tasks before handling ready to eat foods.

* Staff were observed to not sanitize or wash hands upon entering the kitchen.

* Staff with long painted nails were observed to handle and serve food without gloves.

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

* The high temperature dish sanitizer was not reaching the required 180 Fahrenheit needed to sanitize the dishes. Staff 3 (Maintenance Tech) immediately scheduled the machine for service and turned up the temperature of the kitchen water heater.

The Surveyor, Staff 2 (Dining Coordinator), and Staff 3 toured the kitchen. The food handling, hand hygiene process, and areas in need of cleaning and repair were reviewed with Staff 1 (Executive Director) and Staff 2. They acknowledged the findings.

1.All areas of the kitchen including, but not limited to, areas specified in the statement of deficiencies will be deep cleaned with all dietary staff and a third party professional cleaning company that specializes in commercial cleaning services. After this is conducted the cleaning will be maintained by community staff follow a community schedule.

Dietary staff who are involved with food preparation and handling and care staff who are involved with food handling and serving will be re-trained in food safety fundamentals that includes proper hygiene.

The dishwasher machine had scheduled maintenance completed 9/22. Maintenance Director turned up kitchen water heater temperature to allow the dishwasher to reach the required 180 degrees Fahrenheit

2.Daily cleaning schedule has been placed in the kitchen and assigned to dietary staff. This cleaning log includes all areas noted in the findings.

Caregiving staff who service meals will be receive re-training on proper service that includes food safety fundamentals and proper use of aprons and personal hygiene.

Water heater temperature raised in kitchen water heater to allow dishwasher machine to reach required temperature setting.

3.Kitchen cleaning logs will be monitored by the Dining Services Director daily 5x per week. Executive Director will view logs for accuracy and completion of duties on a weekly basis. Temeprature logs will be reviewed by Dining Services Director 5x per week for maintain required temperatures and Executive Director will view logs weekly for required temperatures.  The caulking around areas of the dish room and hand washing area will be schdueld to be re-caulked by maintenance on a quarterly basis. Dining Services Director will conduct weekly inspections of proper food preparations and handling.

4.The Executive Director, and or designee, and the Dining Services Director will be responsible for managing all corrections are in place and for monitoring ongoing compliance.