Regulation:
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).
Inspection Findings:
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 facility kitchen and the North and South unit kitchenettes on 11/22/24 from 10:00 am thru 1:55 pm and revealed the following deficient practices.
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:
* Walk in cooler ceiling;
* Wall above walk in cooler entrance;
* North Unit dining room cupboards/drawers;
* Industrial can opener housing;
* Attached knife sharpener;
* Ceiling vents;
b. The following areas needed repair:
* Caulking in ware washing area with black matter debris buildup.
* Caulking behind hand washing sink with black matter buildup and pieces of caulking missing.
* Multiple areas on kitchen floor with cracked or missing tile pieces.
* Large piece of tile missing in threshold between walk in cooler and freezer.
* Industrial slicer with protective coating pealing/chipped and exposing non smooth surfaces.
* Plastic stripping along tile near floor cracked/missing chunks.
* Water damage to cupboard under sink in North dining room.
* Microwave in South unit dining room with damage to ceiling and door opener.
* Cabinet shelving in kitchen and in dining rooms with sections of porous wood exposed yielding uncleanable surfaces.
* Small handheld can opener with rust on blade.
c. Facility did not have correct test strips for surface sanitizer. Facility had chlorine test strips for Quaternary sanitizer. Kitchen staff were not able to correctly verbalize correct sanitation concentrations for surface sanitizing.
d. Pureed main entrée for lunch (Meatballs in gravy) was not at correct texture. There were observed chunks of meat and was too thin. Surveyor utilized the fork test and the gravy portion of the entree dripped thru the tines. Kitchen staff were about to serve pureed residents, however surveyors intervened and requested further processing to ensure entrée was smooth and thicker for proper texture. Surveyors reviewed spoon flick and fork tine test for puree textures to ensure safe textures for residents with puree diets.
e. Cook observed to handle ready to eat food items (tater tots/rolls) with gloves that had been used for other tasks potentially contaminating the ready to eat items.
f. Person in charge (Staff 2 Food Service Director) was unable to correctly describe proper cooling processes and 3 compartment sanitation processes. They were also unable to correctly identify food worker illness and exclusion protocols as outlined in Food code.
At 1:30 pm, Staff 1 (Administrator) and Staff 2, were informed of the concerns found and they acknowledged the need for correction.
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. Walk in cooler ceiling/wall cleaned, and ceiling vents dusted / cleaned. Cupboards and drawers cleaned. Can opener knife sharpener peice removed on 11/25 by Food Service Director.
B. Premium NW scheduled to recaulk areas, replace cracked / broken / chipped tiles, remove plastic stripping, repair water damage, and to resurface porous wood. Industrial slicer to be resurfaced. Microwave gotten rid of (11/23) Small handheld can opener thrown away (11/23).
C. Test strips purchased (direction provided / inservice completed 11/23) as well as premade sanitizer purchased.
D. Diet consistancy training provided / inservice done 12/10 by National Director of Culinary Services.
E. Tongs / utensils used to serve all food items (culinary director spot checking daily)
F. Education provided on proper cooling processes (by National Director of Culinary Services) and three compartment sanitation processes.
1. Repairs and training were provided to correct violations
2. Environmental walkthroughs will be done by dietary and / or manager weekly to ensure thing are in good repair and in regulatory compliance.
3. Environmental walkthroughs will be done weekly.
4. Food Service Director and Executive Director will be responsible to see that corrections are completed and monitored.