Print Inspection: ZHSZ

The findings of the kitchen inspection, conducted 09/14/22, 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 09/14/22, conducted 11/30/22, 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, the facility failed to exercise reasonable precautions against any condition that may threaten the health, safety or welfare of residents. Findings include, but are not limited to:

Per Oregon Administrative Rule 333-019-1011(6), (8) and (10), persons employed in an assisted living or residential care facility are required to wear a face mask while they are in the facility except when the employee is alone in a closed room.

Upon entering the facility on 09/14/22, two facility kitchen staff were observed not wearing face masks.

The need to ensure staff fully and consistently complied with masking requirements was discussed with Staff 1 (Resident Care Coordinator) and Staff 2 (Human Resources). They acknowledged the findings.

Staff are required to wear masks while working in a setting other than an office (with door closed):  Staff will wear a facial mask at all times while working.

1.  Upon entering CSL, masks are availabe after COVID screening is completed. staff will garner a facial mask that is provided and as needed throughout their working shift.

2.  Staff will be monitored throughout the working shift, for compliance:  by in person impromptu visits from a Manager, by camera view, and by peer monitoring. Managers consist of:  Admin, RCC, HR, OM.  Camera view access by HR and Admin.  Correction will be made at the time for compliance.

3.  Failure to comply will result in disciplinary action up to and including termination of employment.

Based on observation, interview and record review, 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 the facilities kitchen, food storage areas, food preparation and food service on 09/13/22 revealed:

* Frozen chicken was observed left in a sink basin at 8:00 am. At 8:15 it was noted to be in standing water. Staff were directed to thaw the chicken under cold running water;

* No documented evidence the wiping cloth sanitizer bucket was monitored to ensure the sanitizer was dispensing at the correct parts per million;

* Staff were observed to not change gloves between tasks or sanitize hands upon entering the kitchen; and

* Staff in the kitchen did not have hair fully restrained.

The food handling, hand hygiene process, and hair restraint requirements were reviewed with Staff 1 (Resident Care Coordinator) and Staff 2 (Human Resources). They acknowledged the findings.

Defrosting frozen items:  1.  Staff will pull frozen product and place in the refridgerated area for defrosting at least 2-days prior to cooking.  2. Sanitation bucket (red bucket).  Santizing strips purchased for use to ensure correct parts per million.  this will be completed each time the bucket is refilled.

3.  Changing of gloves in between tasks:  Hand sanitizer has been purchased and place at each site for the Cook and Dining Service Aide to use in between serving plates at meals time;  DSA will deliver food plates to residents, return to kitchen sanitize hands before delivering additional plates.  Cooks will utilize gloves, if utensils are a not available, changing in between tasks: Cooks will use serving utensils while dishing food onto plates at meal time.  4.  All cooks are required to have their hair pulled back away from their face, (in a bun) or restrained by a cap or hair-net.

Staff will be monitored throughout the working shift, for compliance:  by in person impromptu visits from a Manager, by camera view, and by peer monitoring. Managers consist of:  Admin, RCC, HR, OM.  Camera view access by HR and Admin.  Correction will be made at the time for compliance.

3.  Failure to comply will result in disciplinary action up to and including termination of employment.

Based on observation, interview, and record review, 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 160 and C 240.

Staff are required to wear masks while working in a setting other than an office (with door closed):  Staff will wear a facial mask at all times while working.

1.  Upon entering CSL, masks are availabe after COVID screening is completed. staff will garner a facial mask that is provided and as needed throughout their working shift.

2.  Staff will be monitored throughout the working shift, for compliance:  by in person impromptu visits from a Manager, by camera view, and by peer monitoring. Managers consist of:  Admin, RCC, HR, OM.  Camera view access by HR and Admin.  Correction will be made at the time for compliance.

3.  Failure to comply will result in disciplinary action up to and including termination of employment.

Defrosting frozen items:  1.  Staff will pull frozen product and place in the refridgerated area for defrosting at least 2-days prior to cooking.  2. Sanitation bucket (red bucket).  Santizing strips purchased for use to ensure correct parts per million.  this will be completed each time the bucket is refilled.

3.  Changing of gloves in between tasks:  Hand sanitizer has been purchased and place at each site for the Cook and Dining Service Aide to use in between serving plates at meals time;  DSA will deliver food plates to residents, return to kitchen sanitize hands before delivering additional plates.  Cooks will utilize gloves, if utensils are a not available, changing in between tasks: Cooks will use serving utensils while dishing food onto plates at meal time.  4.  All cooks are required to have their hair pulled back away from their face, (in a bun) or restrained by a cap or hair-net.

Staff will be monitored throughout the working shift, for compliance:  by in person impromptu visits from a Manager, by camera view, and by peer monitoring. Managers consist of:  Admin, RCC, HR, OM.  Camera view access by HR and Admin.  Correction will be made at the time for compliance.

3.  Failure to comply will result in disciplinary action up to and including termination of employment.