Citation #1: C0240 - Resident Services Meals, Food Sanitation Rule
Visit History:
t Visit: 3/21/2025 | Not Corrected
1 Visit: 5/15/2025 | Not Corrected
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 on 03/21/25 from 11:00 am thru 2:00 pm 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:
* Pipes, drain, walls and flooring behind/underneath of the dish machine;
* Floors/walls around dish washer and dishwashing area.
* Kitchen drains;
* Walls by entry/exit to kitchen;
* door thresholds,
* Open stainless steel shelving throughout kitchen;
* Microwave;
* Ceiling vents and light fixtures;
* Interior of reach in coolers and freezers;
* Metal racks in reach in coolers/freezers
* Utility carts;
* Sauté pans;
* Reach in refrigerator and freezer in Activity room;
b. The following areas needed repair:
* Large gap/hole in ceiling where piping exits.
* Reach in cooler with broken/cracked door seal.
* Transition missing between kitchen and dining room leaving non smooth/cleanable area
c. Multiple food items/packages/containers found in cold food and dry food storage that were stored open to potential contamination.
d. Container of bulk dry goods was found to have cups or scoops stored in them with handle touching food surfaces potentially contaminating food.
e. Multiple kitchen staff that were preparing food and/or handling clean dishes/equipment, did not have hair restrained as required.
f. Cook was observed to serve soup to residents without checking the temperature of the food product to ensure it was palatable and/or safe.
g. Cook did not sanitize the thermometer before or between uses.
h. No surface sanitize bucket was observed. Multiple rags were observed stored lying on counters. Staff 2 (Cook/PIC) was observed wiping hands/gloves on rags then did not change gloves or wash hands.
i. Multiple food items were found in cold storage that did not contain dates or were past 7 days and should have been discarded.
j. Dishwashing racks were observed stored on the floor.
k. Multiple pots/pans/plastic spatulas were observed damaged and in need of replacement.
On 03/21/25 at 1:45pm, staff 1 (Executive director) was interviewed and acknowledged the above areas in need of 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:
A1.Deep cleaned kitchen to include all pipes, drains, walls, flooring, machines, under machines, Door Thresholds, stailess steele shelving, Microwave, vents, fixtures, reach in coolers, freezers, racks, carts and pans to remove accumulation of food, spills, splatters, loose food, trash debris, dirt, dust, black matter and grease. Deep cleaned reach in refridgerator and freezer in Activities room.
2.Follow audit & cleaning schedule.
3.Daily/Weekly ED 1X Weekly
4.FSD/Cook; Activities Director; ED.
B1.MD/3rd Party vendor Repaired hole in ceiling, broken/cracked door seal and transition strip.
2.Weekly Kitchen maintenance audit.
3.1X Weekly.
4.Maintenance Director.
C1.Dry & Cold storage deep cleaned and all opend and contaminated items removed.
2.Follow kitchen audit & cleaning schedule.
3.Daily audit /1x weekly audit.
4.Cook/FSD Daily and ED 1X weekly.
D1.Cups & Scoops removed.
2.Scoops will be removed after each use, added to kitchen audit.
3.Daily following use.
4.FSD/Cook
E1.Staff Training on proper hair restraints.
2.Staff Training/hairnets available at Kitchen Entry.
3.Daily during each meal service & preparation.
4.FSD/Cook
F1.Retrained kitchen staff on proper food temping. purchased new thermometers.
2.Food Temp Log .
3.Each meal service.
4.FSD/Cook.
G1.Retrained Kitchen Staff on thermometer sanitization.
2.Sani wipes and buckets purchased for Thermometer sanitization.
3.Daily after each use.
4.FSD/Cook.
H1.Kitchen Staff retrained on proper sanitation regulations and glove protocals.
2.New Sanitation buckets purchased/Kitchen Audit.
3.Observation of all staff that enter the kitchen.
4.FSD/Cook.
I1.Kitchen Staff Retrained on proper dating and removal of food items..All items have been dated and all outdated items discarded.
2.Audit food items after each meal service.
3.At each meal service.
4.FSD/Cook.
J1.Extra Dishwashing racks have been removed and placed in storage, Dishracks being used have been assigned to a designated area off the floor.
2.Dishracks observation added to kitchen audit.
3.Daily audit.
4.FSD/Cook.
K1.All old and pots;pans;spatulas have been removed. 2.New pots;pans and spatulas have been purchased and added to the kitchen audit.
3.Weekly.
4.FSD/Cook.