Inspection Findings:
Based on observation, interview, and record review, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner, and to ensure meals were served at appropriate temperatures and were palatable, in accordance with the Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:Observation of the memory care "Servery" on 05/24/23 at 11:15 am through 2:30 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:* Exterior and interior of range/oven;* Interior of refrigerator and freezer;* Interior of cupboards and drawers;* Utility carts;* Floors in corners, edges and under equipment;* Area behind sink;* Interior and exterior of microwave;* Tops of both reach in refrigerators/freezers;* Coffee maker machine; and* Sponge/scratcher used to clean dishes with visible dried food debris.b. The following areas were found in need of repair:* Caulking around countertops with dirt and possible mold accumulation;* Area under sink near counter top with mold accumulation;c. Cups of ice cream in freezer were stored uncovered. Item in refrigerator found without cover and no date or label. d. Clean rags used for cleaning and sanitizing surfaces were observed stored under sink next to plunger and chemicals and were not protected from potential contamination.e. Dishwashing rack was found stored on the floor. f. There were no strips to monitor the concentration of the dishwasher chemical used to sanitize dishes to ensure effective sanitation.g. Ice machine found with visible mold build up on interior of ice machine. h. Temperatures of food items received from main kitchen were not at required 135 degrees Fahrenheit for hot foods or 40 degrees or under for cold. Staff heated plates in microwave but temperatures did not reach required 165 degrees for reheating as required. Staff were unaware of reheat temperature requirements and served food items under the required temperature requirements. Chicken was reheated to 162.4. A large bowl of macaroni salad was delivered to the servery on top of the hot cart and sat there until ready for service. Temperature was 50 degrees. Staff placed in refrigerator for approximately 10 minutes before platting and serving. Staff did not recheck temperature to see if it had reached the required 40 degrees or lower needed for service. Meal temperature logs were reviewed and revealed multiple entries for the month of May where temperatures were not meeting requirement and no documented follow up to the identified food items under the required temperatures. Staff was interviewed and indicated they would heat the food to above the 135 before service. Records reviewed found 18 food items in May that were documented under the 135 degrees required without documented indication of what action was taken to ensure appropriate temperatures were reached prior to service to residents. There were also multiple missing temperatures for multiple days. i. Staff were observed to wash hands in a sink where dishes were stored for cleaning. Staff did not have a designated area to wash hands. Staff were observed to not wash hands as required when switching tasks, going from dirty to clean, and touching potentially contaminated items. Multiple staff were observed handling the mouth contact and food contact portion of straws with their bare hands that were potentially contaminated from touching door knobs, handles etc. j. Staff were not sanitizing thermometer in between checking temperatures of food items. Staff was observed to "rinse" thermometer under water and wipe with paper towel. k. Clean dishes stored in hallway not protected from potential contamination.In an interview, Staff 2 (Dining Service Manager) acknowledged the identified areas needing addressed. Records of temperatures from main kitchen revealed temperatures were appropriate when food items left the main kitchen. Staff 2 indicated that the hot cart may not be holding appropriate temperatures causing food temps to drop under desired/required levels. Staff 2 verified staff should be reheating the food items to 165 or above if found under 135. Staff 2 verified macaroni salads and other cold items should immediately be placed in the refrigerator until right before service in order to maintain appropriate temperatures. Staff 1 (Executive Director) and the surveyor reviewed the areas in need of cleaning, repair and incorrect practices. S/he acknowledged areas of concern.