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 ensure the kitchen was maintained in accordance with Oregon Food Sanitation Rules. Findings include, but are not limited to:
Observations of the kitchen were made at 10:55 am on 08/26/25. The following was identified:
a. A build-up of dust, grease, and/or food splashes/debris was observed on the following:
* The knife rack and wall behind the pastry prep area;
* The plate holder, shelves, and walls around the hot food pass;
* The sides, front, and knobs of the grill and fryer;
* On the counter under the soda machine; and
* In the cupboard and drain under the soda machine.
b. The following was in need of repair/replacement:
* The temperature gauge and the small thermometer in the walk-in refrigerator; and
* Several rubber spatulas were worn with pieces of rubber broken off.
c. Staff 4 (Cook) did not know where the test strips for the sanitizer solution were located. The strips were located by Staff 3 (Independent Living Kitchen Manager); however, they had expired in 2022.
d. There were no alcohol wipes available for staff to sanitizer small diameter thermometers used for temping food.
The kitchen was toured and the above areas were discussed with Staff 1 (ED) and Staff 2 (RN) at 12:08 pm on 08/26/25. They acknowledged the findings.
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:
1. The areas needing cleaning have been cleaned. The temperature gauges and spatulas have been replaced. Test strips are now located in a more accessible area and staff has been educated. Alcohol wipes are located in the serving area for sanitizing thermometers.
2. Staff have been inserviced and will continue regular trainings monthly. Cleaning checklists have been updated and will be followed daily.
3. Weekly cleaning checklist will be reviewed by the Chef.
4. The Chef and the Administrator will monitor through checklists and review with employees.