Inspection Findings:
Based on observation, interview, and record review, it was determined the facility failed to maintain the kitchen in a sanitary manner, was in good repair, and had a designated "Person in Charge" (PIC), in accordance with OAR 333-150-0000 (Food Sanitation Rules) which posed an immediate jeopardy situation that could threaten the health, safety, and/or welfare of residents. Findings include, but are not limited to:
OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule
(1) The residential care or assisted living facility must provide a minimum scope of services as follows: (a) Three daily nutritious, palatable meals with snacks available seven days a week, in accordance with the recommended dietary allowances found in the United States Department of Agriculture (USDA) guidelines, including seasonal fresh fruit and fresh vegetables; (A) Modified special diets that are appropriate to residents' needs and choices. The facility must encourage residents' involvement in developing menus. (B) Menus must be prepared at least one week in advance, and must be made available to all residents. Meal substitutions must be of similar nutritional value if a resident refuses a food that is served. Residents must be informed in advance of menu changes. (C) Food must be prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules).
This Rule is not met as evidenced by:
Based on observation, interview, and record review, it was determined the facility failed to maintain the kitchen in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. The facilities kitchen was observed in an unsanitary condition, in poor repair and without a dedicated person in charge which posed an immediate jeopardy situation that could threaten the health, safety, and/or welfare of residents. Findings include, but are not limited to:
Observation of the main kitchen and facility pantry on 04/03/25 at 10:00 am thru 4:45pm and again on 04/07/25 from 2:15 pm thru 3:00 pm revealed the following areas.
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:
1) First area/section of kitchen
*Grill top
*Industrial can opener and housing
*Metal shelving under grill
*Knobs/handles of grill, stove/flat top/oven
*Steam table shelving, knobs of steam table
*Flooring under/behind and between equipment
*Flooring under/behind and between metal tables/prep spaces
*Kitchen drain near 3 compartment sink
*Pipes feeding into drain
* Stove top
*Flat top grill
*Sides of stove/grill/fryer/gill and flat top
*Walls with splatter
*Ceiling with splatter
*Light fixtures/sprinkler heads/Vents
*Interior and exterior of the reach in cooler to the left of steam table
*Interior and exterior of reach in coolers and freezers on the side wall
*Metal racks in reach in coolers
*Door seals to reach in coolers
*Interior and exterior of the microwave
*Exterior and interior of metal drawers
*Handles of metal drawers
*Utility carts
*Grey fan blades and cages with heavy dust/dirt debris build up blowing directly towards tray line service
*Green metal rack storing cutting boards/other dishes
*Metal cart next to steam table
*Pot holders/Hot pads
2) Middle area of Kitchen
*Pipes, walls, gauges, disposal, drain, walls and flooring behind/underneath the dish machine,
*Walls throughout the kitchen area with dust/dirt/food splatter,
*Windowsill, window, screens covered with dust/dirt/black debris/insect carcasses,
*Open stainless-steel shelving throughout kitchen,
*Ceiling in alcove storing pots/pans/cooking dishes,
*Utility carts,
*Metal racks,
*Open stainless-steel shelving,
*Metal worktables bases and legs,
*Movable metal racks,
*Drains,
*Floors in corners, edges, under and between equipment,
*Interior and exterior of heated cart,
*Interior and exterior of reach in coolers/refrigerators/freezers,
*Metal racks in reach in coolers and walk in cooler,
*Interior and exterior of steamer,
*Interior and exterior of convection oven,
*Interior of conventional oven,
*Industrial can opener and housing,
*Light switch/electrical outlet by/over center island prep space,
*Floors in between, under and behind equipment,
*Wall behind hand washing sink,
*Removable hood vents,
*Multiple movable fans blades and cages
*Interior of ice machine with shiny black debris accumulation
3) Dry storage area
*Cabinet storing spices
*Large #10 can metal rack
*Floors
*Ceiling, corners edges with dust
4) Pantry/service area in RCF building
*Open painted wood shelving storing snacks/condiments and dishes,
*Floors, corners and edges
*Wall and ledge lip behind steam table and around kitchen
*Interior of cabinets storing dishes
*Interior of microwave
* Door thresholds and door frames;
* Exterior and Interior of reach in refrigerator and freezer;
b. The following areas were in need of repair:
1) First area of kitchen/entry
*Large section by drain in floor where protective flooring worn/pealed away revealing wood subfloor
*Multiple areas of the black rubberized floor with chunks/sections missing/worn yielding non smooth/cleanable surfaces where visible debris was accumulating.
*Large section of cove base peeled off the wall with concreate wall exposed with visible damage/crumbling and large accumulation of dirt/food debris and decomposing organic matter.
*Sections of wall with dings/knicks and other damage
*Multiple light fixtures cracked
*Microwave with piece of door pealing off.
*Section of piping into hood covered with duct tape.
*Wood shelving holding spices worn and exposed porous wood showing
*Wood shelving over tray line heavily worn with porous wood exposed.
*Multiple metal racks in both reach in coolers with protective coating worn and exposed metal was rusted.
*Large section of wall cracked/damaged exposing dray wall beneath
2) Middle area of kitchen
*Alcove storing pots/pans/cooking equipment were noted with large gaps around pipes entering/exiting to other rooms allowing potential entry points for pests/insects.
*Multiple sections of flooring worn/torn/missing causing unsmooth surfaces
*Significant damage to floor/wall under dish machine
*Multiple metal racks for reach in coolers/walk in cooler with large amounts of rust
*Walk in cooler with section of wall near floor that was eroding
*Multiple walls with heavy scoring/scratching/marks needing repair/paint
*Electrical outlet over prep table island with duct tape holding pieces together
*Corner of a stainless-steel shelf with duct tape.
*Large scale accumulation in and around dish machine,
*Large scale accumulation in and around both ice machines,
*Hood Vents broken/missing tiles/pieces over section with steamer/cook top/oven.
*Caulking around dish machine area with black debris build up
*Caulking missing/cracked around dishwashing sink
3) Dry goods area
*Sections of flooring with deep gouges/marks/rust stains
*Sections of protective coating on step/ledge pealing away/gapping/missing leaving unsmooth/uncleanable surfaces
4) Pantry/service area in RCF building
*Flooring near back entry/exit with damage/cracked
*Gaps in flooring/door frame
*Caulking around counter tops missing/cracked
c. Multiple staff were observed preparing food or handling clean dishes without effective hair or beard restraints.
d. Large bags of frozen chicken were observed under running water when surveyor first entered kitchen area at around 10:00am. The chicken was remained under running water at after 1:00pm. Staff 2 was made aware during tour of kitchen and was unaware how long the chicken had been rapid thawing and agreed that the over 3 hours was too long.
e. Multiple frozen items were observed stored in the freezer open to potential contamination.
f. Multiple rags were observed stored throughout the kitchen out of sanitation buckets and placed in random areas on countertops. One rag was observed on top of a box in dry storage. These rags were for cleaning and sanitizing surfaces and were not stored appropriately per rule.
g. A kitchen staff was observed serving lunch in the RCF building pantry. The door to the outside was left open/cracked without a screen to protect items from contamination from the outside. Cabinets where clean dishes were stored were noted with visible dried leaves from outside in where the clean dishes were stored. When the kitchen staff excited after service, the door was left ajar and was not closed.
h. During meal service, kitchen staff were observed to wipe plates, and gloved hands with a dry rag. The staff was also observed to cut meat items then wipe the knife with the rag and then use the same rag that had wiped a plate, knife and hands to cut a ready to eat sandwich. No utensils were utilized to serve residents breadsticks. Staff used the same gloved hands that were touching the other utensils and wiped with the rag on the line.
i. When surveyor entered the kitchen areas on 4/3/04 at approximately 10:15am, there were multiple staff in the main kitchen. The surveyor asked multiple times who the Person In Charge was. The staff all indicated the Manager was not in as they were out at an appointment. Surveyor asked who then was the designated “person in charge” as outlined in food sanitation rules and staff said no one is in charge. They identified 3 cooks who were in charge of their station but that there was no ”Person In Charge” of food operation at that time. Staff in the kitchen at the time of surveyor were unaware of the need to have a dedicated person in charge.
k. Staff in kitchen were asked where the cleaning lists were. Staff indicated they did not have any cleaning lists. They indicated that the facility used to and that they were in the process of updating and reintroducing lists. The facility failed to demonstrate adequate system of cleaning. Staff were asked regarding maintenance system. Staff indicated that the previous maintenance man had “let a lot of stuff go,” not responding and maintain equipment when needed. Staff 1 and 2 verified they were currently without a maintenance supervisor and were aware of multiple areas in need of repair.
At approximately 10:58 am on 04/03/25, the surveyor contacted the Community Based Care Supervisor and shared concerns about the unsanitary condition of the kitchen, the extreme poor repair of kitchen and a lack of dedicated person in charge as outline in rule. A decision was made to close the kitchen until the unsanitary and unsafe condition was rectified, and a long term plan was put in place.
In an interview on 04/03/25 at 11:50 am, Staff 1 (Administrator) was informed by the Surveyor of the significant sanitation and safety concerns and that the kitchen would be shut down. They were instructed to submit an immediate plan of correction to address the unsanitary and unsafe conditions. At this time Staff 1 indicated that he was unaware of kitchen concerns and stated that he had never been in the kitchen and had been in contact with the Kitchen Manager frequently about items in the RCF building (pantry) that needed attention. At approximately 12:35 pm, Staff 2 (Campus Administrator) and Staff 1 toured the kitchen areas of significant concern with surveyor. Both acknowledged areas and voiced understanding of the need to suspend dining operations until sanitation conditions improved. At this time Staff 2 was interviewed and indicated that the facility had recently had a “mock survey” by the corporation and had identified similar kitchen issues and concerns and that staff 2 thought there was a plan of correction being worked for those areas. Staff 2 acknowledged they were aware of issues of sanitation and poor repair in the kitchen and that several items were “on order” and working for bids for items to get replaced. Staff 2 acknowledged significant sanitation concerns remained despite recent audit. Staff 2 acknowledged no cleaning checklists were available to review despite being identified in the recent audit/”mock survey”.
At 1:15 pm staff in the kitchen were unaware of the need to cease food operations. Staff 1 was immediately contacted and indicated they would make sure food operations discontinued. At this time again kitchen staff were asked who was the dedicated person in charge for the kitchen and all four indicated the dietary manager who was not at the facility. Again staff indicated there was no other “Person In Charge” in the kitchen. These staff were unaware of the requirement to have a dedicated “Person In Charge” whenever food operations were active.
The facility submitted a plan of correction on 04/03/24 at 4:40 pm, which was approved by the Surveyor. At that time facility requested a return visit from surveyor the next day to review progress and resume food operations. On 04/04/25 surveyor was contacted by Staff 2 via telephone to indicate the facility was not ready for a return visit on 04/04/25 and submitted via email extended menus thru the weekend for outside facility provided food for residents until food operations could resume.
On 04/07/25 at 2:15 pm, the surveyor returned to inspect progress of addressing sanitation and poor repair concerns. At that time, significant improvement of the identified areas was observed. Facility submitted documents of staff training that was completed on sanitation and cleaning as well as an updated cleaning list/schedule. At that time, it was determined the facility could safely resume food service operations out of the main kitchen area. The front area of the kitchen remained closed for repairs. Per Staff 2, all food preparation activities will operate out of the main kitchen area until further notice.
OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule
(1) The residential care or assisted living facility must provide a minimum scope of services as follows: (a) Three daily nutritious, palatable meals with snacks available seven days a week, in accordance with the recommended dietary allowances found in the United States Department of Agriculture (USDA) guidelines, including seasonal fresh fruit and fresh vegetables; (A) Modified special diets that are appropriate to residents' needs and choices. The facility must encourage residents' involvement in developing menus. (B) Menus must be prepared at least one week in advance, and must be made available to all residents. Meal substitutions must be of similar nutritional value if a resident refuses a food that is served. Residents must be informed in advance of menu changes. (C) Food must be prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules).
This Rule is not met as evidenced by:
Based on observation, interview, and record review, it was determined the facility failed to maintain the kitchen in a sanitary manner, was in good repair, and had a designated "Person in Charge" (PIC), in accordance with OAR 333-150-0000 (Food Sanitation Rules) which posed an immediate jeopardy situation that could threaten the health, safety, and/or welfare of residents. Findings include, but are not limited to:
OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule
(1) The residential care or assisted living facility must provide a minimum scope of services as follows: (a) Three daily nutritious, palatable meals with snacks available seven days a week, in accordance with the recommended dietary allowances found in the United States Department of Agriculture (USDA) guidelines, including seasonal fresh fruit and fresh vegetables; (A) Modified special diets that are appropriate to residents' needs and choices. The facility must encourage residents' involvement in developing menus. (B) Menus must be prepared at least one week in advance, and must be made available to all residents. Meal substitutions must be of similar nutritional value if a resident refuses a food that is served. Residents must be informed in advance of menu changes. (C) Food must be prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules).
This Rule is not met as evidenced by:
Based on observation, interview, and record review, it was determined the facility failed to maintain the kitchen in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. The facilities kitchen was observed in an unsanitary condition, in poor repair and without a dedicated person in charge which posed an immediate jeopardy situation that could threaten the health, safety, and/or welfare of residents. Findings include, but are not limited to:
Observation of the main kitchen and facility pantry on 04/03/25 at 10:00 am thru 4:45pm and again on 04/07/25 from 2:15 pm thru 3:00 pm revealed the following areas.
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:
1) First area/section of kitchen
*Grill top
*Industrial can opener and housing
*Metal shelving under grill
*Knobs/handles of grill, stove/flat top/oven
*Steam table shelving, knobs of steam table
*Flooring under/behind and between equipment
*Flooring under/behind and between metal tables/prep spaces
*Kitchen drain near 3 compartment sink
*Pipes feeding into drain
* Stove top
*Flat top grill
*Sides of stove/grill/fryer/gill and flat top
*Walls with splatter
*Ceiling with splatter
*Light fixtures/sprinkler heads/Vents
*Interior and exterior of the reach in cooler to the left of steam table
*Interior and exterior of reach in coolers and freezers on the side wall
*Metal racks in reach in coolers
*Door seals to reach in coolers
*Interior and exterior of the microwave
*Exterior and interior of metal drawers
*Handles of metal drawers
*Utility carts
*Grey fan blades and cages with heavy dust/dirt debris build up blowing directly towards tray line service
*Green metal rack storing cutting boards/other dishes
*Metal cart next to steam table
*Pot holders/Hot pads
2) Middle area of Kitchen
*Pipes, walls, gauges, disposal, drain, walls and flooring behind/underneath the dish machine,
*Walls throughout the kitchen area with dust/dirt/food splatter,
*Windowsill, window, screens covered with dust/dirt/black debris/insect carcasses,
*Open stainless-steel shelving throughout kitchen,
*Ceiling in alcove storing pots/pans/cooking dishes,
*Utility carts,
*Metal racks,
*Open stainless-steel shelving,
*Metal worktables bases and legs,
*Movable metal racks,
*Drains,
*Floors in corners, edges, under and between equipment,
*Interior and exterior of heated cart,
*Interior and exterior of reach in coolers/refrigerators/freezers,
*Metal racks in reach in coolers and walk in cooler,
*Interior and exterior of steamer,
*Interior and exterior of convection oven,
*Interior of conventional oven,
*Industrial can opener and housing,
*Light switch/electrical outlet by/over center island prep space,
*Floors in between, under and behind equipment,
*Wall behind hand washing sink,
*Removable hood vents,
*Multiple movable fans blades and cages
*Interior of ice machine with shiny black debris accumulation
3) Dry storage area
*Cabinet storing spices
*Large #10 can metal rack
*Floors
*Ceiling, corners edges with dust
4) Pantry/service area in RCF building
*Open painted wood shelving storing snacks/condiments and dishes,
*Floors, corners and edges
*Wall and ledge lip behind steam table and around kitchen
*Interior of cabinets storing dishes
*Interior of microwave
* Door thresholds and door frames;
* Exterior and Interior of reach in refrigerator and freezer;
b. The following areas were in need of repair:
1) First area of kitchen/entry
*Large section by drain in floor where protective flooring worn/pealed away revealing wood subfloor
*Multiple areas of the black rubberized floor with chunks/sections missing/worn yielding non smooth/cleanable surfaces where visible debris was accumulating.
*Large section of cove base peeled off the wall with concreate wall exposed with visible damage/crumbling and large accumulation of dirt/food debris and decomposing organic matter.
*Sections of wall with dings/knicks and other damage
*Multiple light fixtures cracked
*Microwave with piece of door pealing off.
*Section of piping into hood covered with duct tape.
*Wood shelving holding spices worn and exposed porous wood showing
*Wood shelving over tray line heavily worn with porous wood exposed.
*Multiple metal racks in both reach in coolers with protective coating worn and exposed metal was rusted.
*Large section of wall cracked/damaged exposing dray wall beneath
2) Middle area of kitchen
*Alcove storing pots/pans/cooking equipment were noted with large gaps around pipes entering/exiting to other rooms allowing potential entry points for pests/insects.
*Multiple sections of flooring worn/torn/missing causing unsmooth surfaces
*Significant damage to floor/wall under dish machine
*Multiple metal racks for reach in coolers/walk in cooler with large amounts of rust
*Walk in cooler with section of wall near floor that was eroding
*Multiple walls with heavy scoring/scratching/marks needing repair/paint
*Electrical outlet over prep table island with duct tape holding pieces together
*Corner of a stainless-steel shelf with duct tape.
*Large scale accumulation in and around dish machine,
*Large scale accumulation in and around both ice machines,
*Hood Vents broken/missing tiles/pieces over section with steamer/cook top/oven.
*Caulking around dish machine area with black debris build up
*Caulking missing/cracked around dishwashing sink
3) Dry goods area
*Sections of flooring with deep gouges/marks/rust stains
*Sections of protective coating on step/ledge pealing away/gapping/missing leaving unsmooth/uncleanable surfaces
4) Pantry/service area in RCF building
*Flooring near back entry/exit with damage/cracked
*Gaps in flooring/door frame
*Caulking around counter tops missing/cracked
c. Multiple staff were observed preparing food or handling clean dishes without effective hair or beard restraints.
d. Large bags of frozen chicken were observed under running water when surveyor first entered kitchen area at around 10:00am. The chicken was remained under running water at after 1:00pm. Staff 2 was made aware during tour of kitchen and was unaware how long the chicken had been rapid thawing and agreed that the over 3 hours was too long.
e. Multiple frozen items were observed stored in the freezer open to potential contamination.
f. Multiple rags were observed stored throughout the kitchen out of sanitation buckets and placed in random areas on countertops. One rag was observed on top of a box in dry storage. These rags were for cleaning and sanitizing surfaces and were not stored appropriately per rule.
g. A kitchen staff was observed serving lunch in the RCF building pantry. The door to the outside was left open/cracked without a screen to protect items from contamination from the outside. Cabinets where clean dishes were stored were noted with visible dried leaves from outside in where the clean dishes were stored. When the kitchen staff excited after service, the door was left ajar and was not closed.
h. During meal service, kitchen staff were observed to wipe plates, and gloved hands with a dry rag. The staff was also observed to cut meat items then wipe the knife with the rag and then use the same rag that had wiped a plate, knife and hands to cut a ready to eat sandwich. No utensils were utilized to serve residents breadsticks. Staff used the same gloved hands that were touching the other utensils and wiped with the rag on the line.
i. When surveyor entered the kitchen areas on 4/3/04 at approximately 10:15am, there were multiple staff in the main kitchen. The surveyor asked multiple times who the Person In Charge was. The staff all indicated the Manager was not in as they were out at an appointment. Surveyor asked who then was the designated “person in charge” as outlined in food sanitation rules and staff said no one is in charge. They identified 3 cooks who were in charge of their station but that there was no ”Person In Charge” of food operation at that time. Staff in the kitchen at the time of surveyor were unaware of the need to have a dedicated person in charge.
k. Staff in kitchen were asked where the cleaning lists were. Staff indicated they did not have any cleaning lists. They indicated that the facility used to and that they were in the process of updating and reintroducing lists. The facility failed to demonstrate adequate system of cleaning. Staff were asked regarding maintenance system. Staff indicated that the previous maintenance man had “let a lot of stuff go,” not responding and maintain equipment when needed. Staff 1 and 2 verified they were currently without a maintenance supervisor and were aware of multiple areas in need of repair.
At approximately 10:58 am on 04/03/25, the surveyor contacted the Community Based Care Supervisor and shared concerns about the unsanitary condition of the kitchen, the extreme poor repair of kitchen and a lack of dedicated person in charge as outline in rule. A decision was made to close the kitchen until the unsanitary and unsafe condition was rectified, and a long term plan was put in place.
In an interview on 04/03/25 at 11:50 am, Staff 1 (Administrator) was informed by the Surveyor of the significant sanitation and safety concerns and that the kitchen would be shut down. They were instructed to submit an immediate plan of correction to address the unsanitary and unsafe conditions. At this time Staff 1 indicated that he was unaware of kitchen concerns and stated that he had never been in the kitchen and had been in contact with the Kitchen Manager frequently about items in the RCF building (pantry) that needed attention. At approximately 12:35 pm, Staff 2 (Campus Administrator) and Staff 1 toured the kitchen areas of significant concern with surveyor. Both acknowledged areas and voiced understanding of the need to suspend dining operations until sanitation conditions improved. At this time Staff 2 was interviewed and indicated that the facility had recently had a “mock survey” by the corporation and had identified similar kitchen issues and concerns and that staff 2 thought there was a plan of correction being worked for those areas. Staff 2 acknowledged they were aware of issues of sanitation and poor repair in the kitchen and that several items were “on order” and working for bids for items to get replaced. Staff 2 acknowledged significant sanitation concerns remained despite recent audit. Staff 2 acknowledged no cleaning checklists were available to review despite being identified in the recent audit/”mock survey”.
At 1:15 pm staff in the kitchen were unaware of the need to cease food operations. Staff 1 was immediately contacted and indicated they would make sure food operations discontinued. At this time again kitchen staff were asked who was the dedicated person in charge for the kitchen and all four indicated the dietary manager who was not at the facility. Again staff indicated there was no other “Person In Charge” in the kitchen. These staff were unaware of the requirement to have a dedicated “Person In Charge” whenever food operations were active.
The facility submitted a plan of correction on 04/03/24 at 4:40 pm, which was approved by the Surveyor. At that time facility requested a return visit from surveyor the next day to review progress and resume food operations. On 04/04/25 surveyor was contacted by Staff 2 via telephone to indicate the facility was not ready for a return visit on 04/04/25 and submitted via email extended menus thru the weekend for outside facility provided food for residents until food operations could resume.
On 04/07/25 at 2:15 pm, the surveyor returned to inspect progress of addressing sanitation and poor repair concerns. At that time, significant improvement of the identified areas was observed. Facility submitted documents of staff training that was completed on sanitation and cleaning as well as an updated cleaning list/schedule. At that time, it was determined the facility could safely resume food service operations out of the main kitchen area. The front area of the kitchen remained closed for repairs. Per Staff 2, all food preparation activities will operate out of the main kitchen area until further notice.
OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule
(1) The residential care or assisted living facility must provide a minimum scope of services as follows: (a) Three daily nutritious, palatable meals with snacks available seven days a week, in accordance with the recommended dietary allowances found in the United States Department of Agriculture (USDA) guidelines, including seasonal fresh fruit and fresh vegetables; (A) Modified special diets that are appropriate to residents' needs and choices. The facility must encourage residents' involvement in developing menus. (B) Menus must be prepared at least one week in advance, and must be made available to all residents. Meal substitutions must be of similar nutritional value if a resident refuses a food that is served. Residents must be informed in advance of menu changes. (C) Food must be prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules).
This Rule is not met as evidenced by:
Plan of Correction:
(A) Cleaning accumulation of food spills, splatters, loose food and trash debris, and grease identified areas.
1. Areas of the kitchen were either cleaned to standards, or the kitchen was shut down until all repairs could be completed on the kitchen. The First Area/Section of the kitchen, is the ILF/Resturaunt area of the kitchen, due to the extent of repairs needed in areas of the floor, etc.this area will be shut down until all repairs can be made, new equipment installed, and all other areas mentioned have been cleaned or repaired. Completion date TBD once all quotes have been received and work can be scheduled.
The Middle area of the kitchen all areas listed in the 2567 have been cleaned and santized. The dry storage area had all areas of concern cleaned and sanitized. The Pantry/service area all areas of concern were cleaned and sanitized. This was verified with abatement of the IJ citation and Surveyor allowed us to reopen the kitchen.
2. All staff have been trained and assigned areas with cleaning task sheets that are completed by kitchen staff. All areas of the kitchen have cleaning sheets/tasks that have been implemented for all areas of the kitchen, to maintain compliance with sanitation rules. These task sheets are to be signed each shift, documenting that the cleaning is being done daily, then the task sheets and the areas signed off as cleaned are being audited by administrators and corporate employees when they are visiting the building.
3. Campus Administrator, Certified Dietary Manger, RCF Executive Director or designee will audit the kitchen daily. All staff that will be completing audits have been trained on the expectations, the OARS, and Avamere expections for the areas that our being audited were trained by our Senior Dietary Manager, and Avamere Support Services. Weekly kitchen audits will be completed by either Senior Dietary Manager or Senior Dietitian. After complaince has been maintained for 4 consecutive weeks, then they will audit biweekly. After complaince has been maintained for 4 consecutive weeks, then will move to monthly audit going forward. This will ensure that sanitation, cleaning, and other idenitified issues are maintained and in complaince, or addressed and adjusted if complaince is not being met. These results will be taken to CQI on a monthly basis and reviewed. CQI committee will notify Certified Dietary Manager if there are any trends identified in review of audits.
4. Certified Dietary Manager and RCF Executive Director, or designee will be responsible for bringing the kitchen and areas into complaince, and maintaining complaince once achieved.
(B) Areas of repair
1. (1 First area of kitchen/entry) this area has been locked and no longer accessible by staff or residents until extensive repairs have been completed that will bring this area of the kitchen into substantial complaince. Completion date TBD once all quotes have been received and work can be scheduled
(2 Middle are of the kitchen)
*Alcove storing pots/pans/cooking equipment the large hole has been covered and filled in, no longer leaving entry points for potential insects/pests.
* The areas of flooring that were missing/torn/worn creating uncleanable services, were replaced and repaired in the flooring. Allowing for the entire floor to be a cleanable service.
* The area of the floor/wall around the dish machine has new base cove placed and repaired.
* Mulitple metal racks for the reach-in/walk-in cooler have been replaced with brand new ones so as to maintain a cleanable service in all of that area.
* Walk-in cooler with section of the wall near floor that is eroding. This is a project that we will need to request an extension. This will require replacing the entire walk-in cooler/freezer as this area is not repairable. We are in the process of getting a couple of bids from different vendors and then we will schedule the work for replacement. This will require rental of mobile walk-in cooler/freezer to maintain food storage on campus, while the internal one is being replaced. When quotes have been approved and date has been set then we will request the extension for this item. Completion date TBD once work can be scheduled.
* All walls in the kitchen are scheduled to be repaired/patched and painted on 4/23/25, including filling in knicks, scratches and other marks.
* All electrical outlets have been replaced so that all outlets and outlet covers in the kitchen are cleanable and in good repiar.
* Stainless steel shelves, if there is any noncleanable surfaces, have been replaced.
* Still working with water softener company to get installation of the water softener to help with the scale buildup and accumulation in the kitchen and other areas, due to the extremely hard Keizer water. We have not been able to find any other way to keep the scale under control. This area has been cleaned to the best of our ability and will be maintained. We will need to request an extension on the installation of the water softener as we are still waiting for the company who is going to install, to set a date when the equipment needed is received. Completion TBD once work can be scheduled.
* Called in SunGlow to work on the ice machine and put into service. They combined the bin from one machine and the working motor from the other machine to put in working order an ice machine, Currently we are working on replacing this machine, but it will be maintained by maintenance until we are able to get the replacement. Until and after we have installed, we have scheduled a monthly deep clean of the machine to include the bin, outside, and descaling of the machine.
* Hood vents have been replaced over the section of stove and steamer in the middle kitchen.
* Caulking around the dish machine area has been redone and base cove has been added so that all areas are sealed, cleanable and not allow for rodent/insect entry.
* Caulking around the dishwashing area and sink has been redone after cleaning up the areas of hardwater buildup.
(3 Dry Goods Area)
* The entire flooring in the dry storage area has been replaced.
* All areas of protective coating on step/ledge have been replaced and sealed around the edging of the shelving.
(4 Pantry/Service area in RCF Building)
* All flooring and areas of the floor will be replaced . We are waiting for quotes to get work scheduled. We may need an extension depending on when the work can be scheduled.
* The door frame to be repaired in conjunction with the flooring. Once we receive quotes, the work will be scheduled. Completion date TBD.
* All the caulking around the counters and sinks has been replaced or repaired. 3. Campus Administrator, Certified Dietary Manager, RCF Executive Director or designee will audit the kitchen daily. Then weekly either Senior Dietary Manager or Senior Dietitian will be auditing the kitchen weekly. During the audits they will be reviewing the areas that were repaired, verifying they were completed per OAR, monitor for ongoing repair needs and report to our maintenance department thru TELS, and then once all repairs are completed, they will continue to audit the kitchen to make sure that the repairs are completed and monitor for any other repair needs due to normal wear and tear use of the kitchen. The daily and weekly monitoring will happen until all cited repairs have been completed and no further repairs are noted as being needed. Once compliance and repairs have been reached for 4 consecutive weeks, then the weekly corporate audit will be reduced to biweekly. Once compliance has been met for an additional 4 weeks, then the audits will be reduced to monthly ongoing. The audits and other findings will be monitored by CQI at the monthly meeting and any identified trends or issues will be addressed with a PIP.
4. Certified Dietary Manager and RCF Executive Director, or designee will be responsible for bringing the kitchen and areas into compliance, and maintaining compliance once achieved.
( C)
1. All staff in the kitchen were reeducated and signed education regarding the rule and requirement that all staff working in the kitchen, preparing, and dishing up food must have hair and beard restraints worn at all times.
2. All staff will have ongoing education regarding the rule and regulations regarding hair retraints.
3. Meal managers will be monitoring and auditing the use of hair restraints with each meal. If an employee is not wearing a hair restraint then there will be reminder and then progressive discipline if the continue to disregard this rule. The daily and weekly audits being performed will include a question and line to answer the question regarding hair restraints. The audits and other findings will be monitored by CQI at the monthly meeting and any identified trends or issues will be addressed with PIP.
4. Dietary Manager and RCF Administrator, or designee will be responsible for bringing the kitchen and areas into complaince, and maintaining compliance once achieved.
(D)
1. The chicken that was being thawed was thrown out and was never used to serve any staff or residents.
2. All staff were educated on the proper food handling, the use of thaw sheets, and proper protocol for thawing food.
3. Thaw sheets were implemented and put in the kitchen to be used whenever thawing food. Staff were educated on how to complete and where to keep these sheets once they are completed. These sheets will be reviewed when the Campus Administrator, Certified Dietary Manager, RCF Executive Director or designee with daily kitchen audit. The kitchen will be audited by either Senior Dietary Manager or Senior Dietitian on a weekly basis. Once compliance and repairs have been reached for 4 consecutive weeks, then the weekly corporate audit will be reduced to biweekly. Once compliance has been met for an additional 4 weeks, then the audits will be reduced to monthly ongoing. The audits and other findings will be monitored by CQI at the monthly meeting and any identified trends or issues will be addressed with PIP.
4. Certified Dietary Manager and RCF Executive Director, or designee will be responsible for bringing the kitchen and areas into compliance, and maintaining compliance once achieved.
( E) 1. The Certified Dietary manager immediately went through and made sure all frozen items were properly sealed and labeled. Any frozen items that had been left unsealed were thrown out.
2. All staff were educated on the proper handling and storing of food, to include freezer.
3. The freezer and all proper food handling and storing have been included in the audit sheets to be used during daily, weekly and monthly audits. Campus Administrator, Certified Dietary Manager, RCF Executive Director will audit the kitchen daily. Then weekly either Senior Dietary Manager or Senior Dietitian will be auditing the kitchen. Once compliance has been reached for 4 consecutive weeks, then the weekly corporate audit will be reduced to biweekly. Once compliance has been met for an additional 4 weeks, then the audits will be reduced to monthly ongoing. The audits and other findings will be monitored by CQI at the monthly meeting and any identified trends or issues will be addressed with PIP.
4. Certified Dietary Manager and RCF Executive Director, or designee will be responsible for bringing the kitchen and areas into compliance, and maintaining compliance once achieved.
(F) 1. All rags were gathered from all food and kitchen areas and sent to laundry to be laundered and sanitized.
2. All staff were educated on the proper use, storage, and putting used rags in the appropriate location. The education included the use of the 2 bucket system for cleaning and sanitizing.
3. The sanitizing process, buckets, and use/location of rags is included on the audit sheet that will be completed daily, weekly, and monthly. Campus Administrator, Certified Dietary Manager, RCF Executive Director or designee will audit the kitchen daily. Then weekly either Senior Dietary Manager or Senior Dietitian will be auditing the kitchen weekly. Once compliance and repairs have been reached for 4 consecutive weeks, then the weekly corporate audit will be reduced to biweekly. Once compliance has been met for an additional 4 weeks, then the audits will be reduced to monthly ongoing. The audits and other findings will be monitored by CQI at the monthly meeting and any identified trends or issues will be addressed with PIP. 4. Once compliance and repairs have been reached for 4 consecutive weeks, then the weekly corporate audit will be reduced to biweekly. Once compliance has been met for an additional 4 weeks, then the audits will be reduced to monthly ongoing. The audits and other findings will be monitored by CQI at the monthly meeting and any identified trends or issues will be addressed with PIP.
4. Certified Dietary Manager and RCF Executive, or designee will be responsible for bringing the kitchen and areas into compliance, and maintaining compliance once achieved.
(G)
1. The RCF building pantry door was closed and staff were educated on the need to keep the door closed and making sure that the door is tightly shut after exiting the pantry.
2. Staff were educated on the sanitation issues that is present when the door is left open and dust and other debris is let into the kitchen, especially during food service, and also on the clean dishes used to serve prepared food.
3. The verifying of the closure of the door is included in the audit sheets that will be used daily, weekly and monthly. Campus Administrator, Certified Dietary Manager, RCF Executive or designee will audit the kitchen daily. Then weekly either Senior Dietary Manager or Senior Dietitian will be auditing the kitchen weekly. The daily and weekly monitoring will happen until all cited sanitation issues have been completed or addressed. Once compliance and repairs have been reached for 4 consecutive weeks, then the weekly corporate audit will be reduced to biweekly. Once compliance has been met for an additional 4 weeks, then the audits will be reduced to monthly ongoing. The audits and other findings will be monitored by CQI at the monthly meeting and any identified trends or issues will be addressed with PIP.
(H)
1. All working that day were immediately retrained in cross contimination protocol, sanitizing, and cleaning protocold to be be followed during all meal service out, etc.
2. All staff were reeducated on the cross continamination, sanitizing and cleaning protocol to be followed when working with prepared foods, meats, etc. This included proper glove use, sanitizing utensils after each use, and proper handling of all food when serving residents ready made food, ie breadsticks.
3. Campus Administrator, Certified Dietary Manager, RCF Executive or designee will audit the kitchen and serve out of prepared foods daily. Then weekly either Senior Dietary Manager or Senior Dietitian will be auditing the kitchen and serve out of prepared food weekly. Once compliance during the audits has been achieved for 4 consecutive weeks, then the weekly corporate audit will be reduced to biweekly. Once compliance has been met for an additional 4 weeks, then the audits will be reduced to monthly ongoing. The audits and other findings will be monitored by CQI at the monthly meeting and any identified trends or issues will be addressed with PIP.
4. Certified Dietary Manager and RCF Executive, or designee will be responsible for bringing the kitchen and areas into compliance, and maintaining compliance once achieved.
(I)
1. All staff were pulled together that were in the building and were educated on the importance of "Person in Charge", they were also educated on the protocol of who is in charge when management is not in the building.
2. All staff were educated on the importance of "Person in Charge," the protocol of who is in charge when the management is not in building. Everyone was shown where the policy and procedures were kept, if they are the person in charge and staff or others have questions, they knew were to go to find the answers. These policies and the appropriate "Person in Charge" was posted in the main office of the kitchen, so that each shift it can be reviewed and everyone is aware of whom is in charge.
3. Campus Administrator, Certified Dietary Manager, RCF Executive Director or designee will audit the kitchen daily. Then weekly either Senior Dietary Manager or Senior Dietitian will be auditing the kitchen weekly. During the reoccuring audits, they will have a line item, verifying that everyone is aware of whom is in charge, the listing of "Person in Charge" is posted, and that the binder with policies and questions that may arise while they are in charge, are in place, visible, and available for all staff. Once compliance has been reached for 4 consecutive weeks, then the weekly corporate audit will be reduced to biweekly. Once compliance has been met for an additional 4 weeks, then the audits will be reduced to monthly ongoing. The audits and other findings will be monitored by CQI at the monthly meeting and any identified trends or issues will be addressed with PIP.
4. Certified Dietary Manager and RCF Executive, or designee will be responsible for bringing the kitchen and areas into compliance, and maintaining compliance once achieved.
(K)
1. Cleaning schedules were posted and staff educated on those schedules and expectations.
2. All staff were educated on all the areas, the cleaning checklists, where they were located, how to complete them, expecatation that they are completed those tasks prior to signing off, and the disciplinary action if not followed. Then the cleaning lists were posted in all areas of the kitchen and the RCF pantry area.
3. Campus Administrator, Certified Dietary Manager, RCF Executive Director or designee will audit the kitchen daily. Then weekly either Senior Dietary Manager or Senior Dietitian will be auditing the kitchen weekly. They will be reviewing the cleaning checklists of completeness and also auditing that the cleaning has been completed while doing their daily, weekly, and monthly audits. Once compliance of checklists being completed, and cleaning being done when spot checked audit, have been reached for 4 consecutive weeks, then the weekly corporate audit will be reduced to biweekly. Once compliance has been met for an additional 4 weeks, then the audits will be reduced to monthly ongoing. The audits and other findings will be monitored by CQI at the monthly meeting and any identified trends or issues will be addressed with PIP.
4. Certified Dietary Manager and RCF Executive Director, or designee will be responsible for bringing the kitchen and areas into compliance, and maintaining compliance once achieved.