Print Inspection: Z1L0

The findings of the kitchen inspection, conducted 08/14/24, 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 re-visit to the kitchen inspection of 08/14/24, conducted 10/17/24, 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 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 main kitchen on 08/14/24 from 10:40 am thru 1:30 pm revealed the following:

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:

* Side of steam table area;

* Interior of cabinets storing clean dishes and condiments;

* Smoke detectors and light fixture;

* Parts of ceiling with food splatter;

* Cabinets under the steamtable;

* Interior of left oven;

* Industrial mixer;

* Prep counter/coffee and drink area;

* Flooring in dining room; and

* Floors throughout the kitchen had black matter build-up, food debris and grease in corners, under equipment and around perimeter edges.

b. The following areas were in need of repair:

* Coffee/drink prep area with heavy staining of counter top and spots with needed repair along sides/edges of counter top.

* Build up of black debris in caulking in dirty side of dish machine area;

* Missing/cracked/discolored caulking in sink by coffee area;

c. Staff was observed handling dirty dishes and then touching clean dishes without washing their hands.

d. Cook observed preparing and serving food without facial hair restrained as required.

e. Multiple saute and cooking pans noted with heavy ware and non stick coating scratched off.

f. Multiple food items were found in the walk in cooler without prep or use by dates. Container of pre-dished fruit cups were dated 08/05/24 and were well passed 7 days and should have been discarded

g. Staff 2 (designated person in charge) was not able to correctly demonstrate adequate knowledge for cook to temperatures, reheat temperatures, appropriate defrosting techniques, proper cooling procedures and excludable/reportable illnesses.

h. Upon entry to facility at 10:40 am, Tables for lunch service at 12:00 pm, were observed pre set with food contact surfaces of silverware exposed to potential contamination.

i. Scoops were observed stored in coffee with hand contact portion touching and potentially  contaminating food product.

j. At approximately 11:45 am, the memory care unit was observed an revealed a container of cottage cheese that was not dated when opened and was passed its use by date of 08/11/24. Both memory care kitchenettes contained condiments (Mayo/mustard/catsup) that did not contain use by dates. Microwave in the servery was noted to have a section of the protective smooth coating worn off exposing a rust like non cleanable surface as well as the top of the interior was noted with food splatter and debris.  

At 1:00 pm, identified areas were reviewed with Staff 1 (Executive director) and they acknowledged the findings.

1. The identified cleaning deficiencies have been addressed; food spills, splatters, scoops removed from food, smoke detectors and lights, loose food, trash debris, dirt, dust, black matter, and grease has been cleaned and are in compliance. This includes the refrigerators, microwaves removed, replaced cookware,  interior/exteriors of the cabinets, floors, walls, and exterior of the ranges. Staff training to address proper dining attire (hair nets, gloves and aprons) completed and and will be ongoing. Staff training also inludes hand washing and sanitizing between tasks. Training also focused on labeling foods and dating when opened then placed in the refrigerator or dry storage.  

2. Onboarding and ongoing training of all staff. All kitchen and meal areas will be monitored for compliance. New Kitchen Cleaning Task sheets has been developed to ensure the focus of proper cleaning pratices. All staff required to successfully complete the food handlers card program again to better their knowledge of the food sanitation rules. This will include proper labeling and dating of food.

3. Daily by staff, weekly by the supervisors, and monthly by the Director during the QAPI process.

4. The Dining Services  and Executive Director (administrator).

Based on observations and interviews, 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 C 240

Please reference C240 for compliance plan and information.