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, interview, and record review, 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 07/30/25, 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, dirt, dust, black matter, and grease was visible on or underneath the following:
* Flooring throughout;
* Walls around large equipment, food preparation areas, and in the dry storage room;
* Food traps and/or floor drains located under the ice machine, under the ware wash machine, under the hot line, and under the back food preparation area;
* Open shelving in cabinets throughout the kitchen;
* Open wire rack shelving located throughout the kitchen and dry storage;
* The caulking throughout the ware wash area;
* Industrial can opener casing;
* Vents located on the ceiling and ice machine; and
* The ceiling around the fire sprinkler in the dry storage room.
b. The following areas were noted in need of repair:
* Cabinets to the right of the ice machine were missing baseboard material approximately five feet in length;
* Doors to the janitorial closet, dry storage, and to a facility corridor had multiple chips exposing material; and
* There were broken baseboard tiles on the ends of both walls leading to the ware washing area.
c. The facility lacked the required testing strips to ensure proper sanitizing was completed throughout the kitchen, including food contact and non-food contact surfaces.
d. Two garbage cans were observed uncovered throughout meal preparation and meal service.
On 07/30/25 at 2:01 pm, Staff 1 (Executive Director), Staff 2 (Dietary Services Manager), and Staff 3 (Cook), toured the facility kitchen and food storage areas with this surveyor and acknowledged areas identified above.
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 discussed with Staff 1 and Staff 2 on 07/30/25 at 2:18 pm. 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:
C0240 OAR 411-054-0030
Food sanitation Rules
An accumilation of food, spills, splatters, dirt, dust was visable.
1. Kitchen staff have been re-trained on santiation procedures for the kitchen. A full cleaning of the kitchen was preformed. Kitchen staff have been re-trained on the daily cleaning schedules and tasks.
New Dietary Services Manager has been scheduled for Serve safe training.
2. Kitchen staff are trained upon hire and ongoing.
The Kitchen Manager will monitor and continue ongoing cleaning and report maintenance issues through Tels program and to the Exectutive Director.
3. The system will be evaluated weekly though the cleaning schedule and monthly in the facility walk through as part of safety committe and CQI process.
4. Kitchen Manager and Executive Director will be responsible for monitoring this.
B.
1. Repairs were made to the cabinets and replace missing basebaord, chips in doors and door replaced and or repainted.
Basebaord tiles replaced, caulking redone around dish area.
2. Maintenance and Dietary Services Supervisor were retrained on Sanitation and repairs for kitchen area. Repairs track with Tels maintenace logs.
C.
Ecolab was asked to come look at santizing system to assure proper distribution and recalibration and advise on why test strips were not working.
Re- training for Dietary Services Supervisor and kitchen staff on proper usage of sanitation system and reporting of faulty equipment or sytems to Exectuive Director.