Inspection Findings:
Based on observation and interview, it was determined the facility failed to ensure food was handled, and the kitchen was maintained, in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:Observations of the facility kitchen, food storage areas, food preparation, and food service with Staff 2 (Dining Room Supervisor) on 01/24/25 revealed splatters, spills, drips, and debris noted on: - Stand mixer; - Reach in refrigerators; - Ice cream freezer; - Exterior sides and knobs of the gas range and oven; - Walls throughout the kitchen; - Flooring and cove base throughout the kitchen; - Fans of walk-in refrigerator and freezer; - Dry storage area flooring beneath shelving; - Stainless steel and metal rack shelving surfaces, legs, and feet; - Can opener blade and casing; - Interior of cupboards and drawers in kitchen and dining room beverage station; - Bakery racks; - Underneath shelving and equipment throughout kitchen; - Dishwashing area including flooring, drains, walls, sinks, caulking, exhaust vent, and equipment; - The clean side of the dish washing area had visible debris; - Garbage can lids and sides; and - Hand washing areas including walls and equipment.* A package of raw hamburger was stored above other foods.* Boxes of food were stored on the floor in the walk in refrigerator and freezer.* Multiple dented cans were found in the dry storage.* Scoops were left in containers of food;* Packages of food were left open in the dry storage. * There were undated, uncovered, and unlabeled opened packaged and prepared foods in all refrigerators.* Expired foods were identified in the refrigerators. * The wire racks of the reach in refrigerator were chipped and corroded. * Tray line cutting boards were stained and deeply scored.* The coffee station cupboards and drawers were damaged creating un-cleanable surfaces.* Testing strips were not available to ensure the sanitizing solution was at the correct ratio. Sanitizer towels were not submerged in the sanitizing solution.* There was no evidence of monitoring of temperatures of refrigerators, the ware wash machine, or foods.* A broom and dustpan were stored leaning on a wire rack of clean dishes.* Dish racks were stored directly on the floor.* Dietary staff were observed without beard restraints. * Staff preparing food were observed to not change gloves between tasks.* A staff preparing plates and serving residents was observed with long painted nails not using gloves. The areas in need of cleaning and repair, and the food handling and storage findings were reviewed with Staff 1 (Executive Director) on 01/25/24. She acknowledged the findings.
Plan of Correction:
1. All areas identified in the Statement of Deficiencies have been cleaned and sanitized. Dented cans were removed and team was educated on not accepting or storing dented cans. Cabinet faces underneath the coffee machine are being replaced. New cutting boards, wire racks for reach in and dishmachine racks for storage have been ordered. 2. Dining Services Director and Dining Room Manager retrained the team on cleaning, temp logs, food handling and storage. Dining Services employees are being retrained on proper handwashing, glove and hairnet/beard restraint wearing according to Oregon Basic Food Handlers Course Guide and taking the Pre-Service Infection Prevention and Control for Community-Based Care course. Dining Services employees are being educated on how food is to be properly labeled, dated, and stored. 3.Dining Services Director and Dining Room Manager will audit kitchen daily for cleanliness and to ensure all food items are covered, labeled, dated and stored appropriately. 4. Dining Services Director and Dining Room Manager are responsible to carry out the cleaning and systems corrections. Executive Director will inspect kitchen at least weekly at random times.