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 a sanitary manner and ensure food was prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules). Findings include, but are not limited to:
On 08/28/25, from 11:11 am to 3:08 pm, interviews with staff and observations of the facility kitchen, food storage areas, food preparation, and food service were conducted. The following was identified:
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:
* The flooring throughout the kitchen, janitors closet, and under, behind, and around the ice machine, ovens, convection oven, deep fryer, hot service line, food preparation areas, and storage racks in the walk-in refrigerator;
* Interior and exterior of the deep fryer, ovens, and grill;
* Interior of the ice machine;
* The storage racks in the walk-in refrigerator;
* Interior and exterior of two large food storage containers under a food preparation table;
* The vents and the ceiling and/or walls near the vents, located in the janitors’ closet, above the three-compartment sink, inside of the walk-in refrigerator, at the top of the standing refrigerator to the right of the hot service line, and four above the hot service line;
* The wall to the right of the walk-in refrigerator and near the swinging entry and exit doors;
* The seal located around the dish pit in the ware wash area; and
* The base of an outside company’s bread storage rack.
b. The following areas were noted in need of repair:
* The walls in the entry hallway had gouged, broken, chipped, and scratched material;
* The tiles located on the corners of the entry hallway were broken and cracked;
* Floor drain to the right of the ice machine was missing approximately four inches of the seal;
* The storage racks in the walk-in refrigerator had chipped coating; and
* The standing bread warmer was reported to be inoperable.
c. Staff 2 (Director of Culinary Services) reported the facility served eggs with soft yolks, however there were no pasteurized eggs available.
d. The walk-in refrigerator had an external thermometer, and two internal thermometers noted to have temperatures ranging from 44 to 53.6 degrees Fahrenheit throughout the survey. Therefore, thermometers were not at the required temperature of 41 degrees Fahrenheit or below.
e. While completing a walk-through of the kitchen with Staff 1 (Executive Director) and Staff 2, thawed raw meat was observed on a food preparation table with liquid around the raw meat, dripping into and on one of the large dry food canisters located under the food preparation table.
On 08/28/25 at 2:33 pm, Staff 1 (Executive Director) and Staff 2 (Director of Culinary Services) completed a walk-through of the kitchen with this surveyor and reviewed the above noted areas.
The need to ensure the kitchen was maintained in a sanitary manner and food was prepared and served in accordance with Food Sanitation Rules was reviewed with Staff 1 and Staff 2, on 08/28/25 at 3:08 pm. They acknowledged the findings.
Plan of Correction:
1.The Culinary Director (CD), Maintenance Director (MD), and Executive Director (ED) conducted a comprehensive walkthrough of all areas identified during the survey. The team completed a deep cleaning of food preparation areas, equipment, vents, and floors under equipment, as well as recaulked the dishwashing area.
• The CD removed and disposed of inoperable equipment.
• The CD transitioned to pasteurized eggs, which have been delivered and are now in use.
• The CD held a documented in-service training with the culinary team addressing cross-contamination prevention.
• The MD repaired chipped walls, baseboards, and tiles in the kitchen.
• The MD corrected refrigerator temperature concerns, ensuring the unit maintains temperatures below 42°F.
• The MD completed a thorough cleaning and sanitization of the ice machine.
2. The CD implemented cleaning logs for both the main kitchen and the Memory Care kitchenette, outlining daily and weekly cleaning tasks.
• The CD reviews these logs with the team daily and conducts a weekly sanitation walkthrough with the Sous Chef.
• The CD, Sous Chef, and Memory Care Director (MCD) perform a detailed sanitation walkthrough on the first Monday of each month.
3. Daily and weekly walkthroughs of the kitchen are conducted by the CD and Sous Chef.
• The CD, ED, and MD jointly conduct a monthly walkthrough of the kitchen, storage closets, dishwashing area, Memory Care kitchenette, and hallways to identify and correct any damaged or chipped surfaces.
4. The CD and Sous Chef oversee all daily cleaning responsibilities.
• A weekly sanitation audit is completed for the kitchen, storage areas, Memory Care kitchenette, and dishwashing area by the CD and Sous Chef.
• The CD, MD, Memory Care Director/ED conduct a monthly walkthrough of the physical kitchen including MC kitchenette- including walls, tiles, and baseboards, to ensure all areas are maintained in compliance.