Citation #1: C0240 - Resident Services Meals, Food Sanitation Rule
Visit History:
t Visit: 9/3/2025 | Not Corrected
1 Visit: 11/13/2025 | 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 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 09/03/25, from 10:35 am to 1:25 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:
* Interior and exterior of all large equipment on the hot line and serving line;
* Flooring throughout including under, behind, and in-between large equipment on the hot line;
* Walls throughout including behind and around large equipment on hot line and ice machine;
* Backside of the refrigerator located on the hot line;
* Cart located between the deep fryer and convection oven;
* Caulking in the dish pit;
* Walls under the dish pit area;
* Ceiling, wall, and vent above the ware wash machine;
* Walk-in refrigerator flooring and storage racks;
* Walk-in freezer flooring;
* Interior of the microwave;
* Large meat slicer;
* Metal cart that stored the large meat slicer;
* Knife holders located on the side of food preparation areas;
* Industrial can opener and casing;
* Flooring in dry storage;
* Large standing and table top mixers;
* Exterior of all large rolling storage bins and interior of one;
* Base of all rolling storage racks throughout the kitchen and meal preparation areas;
* Ceiling vents throughout the kitchen and food preparation areas;
* Fire sprinklers throughout the kitchen; and
* Floor drain under the ice machine.
b. The following areas were noted in need of repair:
* Oven located on the hot line was reported inoperable;
* Kitchen entry door had multiple holes;
* Ceiling above the dish pit had peeling material;
* Flooring near the serving line had approximately 16 inch crack/break;
* Flooring near the back exit door had missing material approximately three quarters of an inch by 36 inches long;
* Coved wall base had missing material to the right of the back exit door;
* Lower left side of the back exit door frame was broken, chipped, and cracked; and
* Ceiling, wall, and vent above the ware wash machine.
c. Staff were observed to use a probe thermometer to take internal food temperatures, however there were no observations of staff sanitizing the thermometer before or after use.
d. Staff were observed to wear disposable gloves throughout the observation, however staff did not change gloves in-between touching dirty and clean surfaces, including multiple kitchen appliances, cooking tools, and items dropped on the floor.
e. The large meat slicer and large standing mixer were observed uncovered while not in use.
f. Food contact and non-food contact surfaces were observed to have significant clutter and were noted unclean.
On 09/03/25 at 12:50 pm, Staff 1 (Executive Director), Staff 2 (Memory Care Administrator), Staff 3 (Dietary Services Manager), and Staff 4 (Plant Operations Supervisor) completed a walk-through of the kitchen 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 #s 1, 2, 3, and 4, on 09/03/25 at 1:11 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:
A.
1. Cleaning of: interior/exterior of all large equipment on hot line and servinf line, flooring throughout including under, behind, and in between large equipment on the hot line, walls throughout including behind/around large equipment on hot line and ice machine, backside of refrigerator located on the hot line, cart located between deep fryer and convection oven, caulking in dishpit, walls under dishpit, ceiling/wall/vent above ware wash machine, walk in refrigerator flooring and storage racks, walk in freezer flooring, interior of microwave, large meat slicer, metal cart for meat slicer, knife holders located on side of food prep areas, industrial can opener and casing, flooring in dry storage, large standing and table top mixers, exterior of all large rolling bins and interior of 1, base of all rolling storage racks throughout the kitchen and meal prep areas, ceiling vents throughout kitchen and prep areas, fire sprinklers throughout kitchen, floor drain under the ice machine.
2. Regular cleaning checklist to be followed and executed
3. Daily/weekly on cleaning checklists and as needed.
4. Executive Director, Dining Services Manager, Maintenance Director, and Memory Care Administrator.
B.
1. The following identified areas are to be repaired and/or replaced: Oven located on hot line (inoperable) replacement, kitchen entry door holes to be filled, ceiling above dishpit repair, fill 16 inch crack/break near serving line, fill in crack in flooring by back exit door, repair lower left side of rear kitchen door cracks/chips, repair ceiling/wall/vent above ware wash machine.
2. Maintenance monthly tasks in TELS system
3. Identified monthly and recorded in TELS
4. Maintenance Director and Executive Director
C.
1. An alcohol pad station will be added near the hot line and serving area
2. Alcohol pads to remain stocked near hot line and serving area.
3. Daily at each meal time and stocked as needed.
4. Dining Services Manager and scheduled cooks.
D.
1. Staff will regularly change gloves between touching clean and dirty surfaces, including dropping items on the floor.
2. Continued education with all dining services employees on glove use and hand hygiene.
3. Daily and as needed.
4. Dining Services Manager, Executive Director, Memory Care Director.
E.
1. Large mixer and meat slicer will be covered when not in use.
2. Large mixer and meat slicer will be cleaned and covered after every use, cover will only be removed when it needs to be used.
3. After each use and as needed.
4. Dining Services Manager and Maintenance Director
F.
1. Food contact and food contact surfaces will be free of clutter and cleaned after each use and as needed.
2. Regular surface cleaning on daily/weekly checklist and signs posted near those surfaces that state no clutter and/or personal belongings.
3. Daily, weekly, and as needed.
4. Dining Services Manager and Executive Director.