The findings of the kitchen inspection, conducted on 01/12/23, are documented in this report. The survey was conducted to determine compliance with the OARs 411-054-0030 for Residential Care and Assisted Living Facilities for Resident Services - Meals and Oregon Health Service Food Sanitation Rules OARs 333-150-0000.

The findings of the first revisit to the kitchen inspection survey of 01/12/23, conducted 4/11/23, are documented in this report. It was determined the facility was in substantial compliance with the OARs 411-054-0030 for Residential Care and Assisted Living Facilities for Resident Services - Meals and Oregon Health Service Food Sanitation Rules OARs 333-150-0000.

Based on observation and interview, it was determined the facility failed to ensure the kitchen was clean and in good repair in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

a. On 01/12/23 at 10:30 am - 11:20 am, the facility kitchen was observed and the following areas were in need of cleaning and repair:

* Wall behind of coffee pot area had spills and drips;

* Floor around a deep fryer and stove had grease buildup;

* Drain under the two-compartment sink had brown matter buildup;

* Oven knobs had grease buildup;

* In the corner near the stove, grill and ice machine the floor had brown matter buildup;

* Edge of steamer/heater had food debris and grease buildup; and

* Bottom vent of the ice machine had a layer of dust.

b. Multiple opened boxes of coke were stored on the direct contact surface.

c. A large stainless-steel bowl of salad and a jar of juice were not covered in the refrigerator.

d. On 01/12/23 at 11:05 am, Staff 5 (Cook) was observed and the following was noted:

* Staff 5 prepared garlic butter bread with plastic gloved hands;

* During the preparation of the bread, Staff 5 walked away from the tray line and went to the dry food storage area and refrigerator then touched an oven knob and the refrigerator handle with the same gloved hands;

* Staff 5 went back to the tray line without changing gloves or washing his hands;

* Staff 5 was observed grabbing shredded cheese with the same gloved hands; and

* The surveyor directed Staff 5 to change gloves during the bread preparation.

The above findings were shared and discussed with Staff 1 (Co-owner), Staff 2 (Co-owner) and Staff 3 (Community Relations Director) on 01/12/23 during the exit interview. They acknowledged the findings.

1. POC for Menu Posting:

a. Menu for daily will continue to be posted in addition to the weekly menu for residents and visitors to see what will be coming up throughout the week. The weekly menu will be from Sunday to Saturday of the respective week. The daily menu will continue to be an enlarged version of the items for better visual legibility.

2. POC for Kitchen Spot Cleaning:

a. Cleaning of the kitchen will be completed in a 2-week time period. Kitchen cleaning tasks are to be reviewed by ED/CRD every 2 weeks to ensure appropriate completion.

b. All spills and frequently used areas will be clean/sanitized appropriately daily to prevent build-up over time.

3. POC for Infection Control in Kitchen areas:

a. Check-In with each team member every 2 weeks from Kitchen Manager/ED/CRD with skill check documentation to include hand hygiene.

b. Skill checks for other pertinent information for the kitchen may include but are not limited to, proper food storage, temperatures, handling of food, etc.

This other info skill check may be completed monthly or as needed for continued educational purposes.  

Based on observation and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are limited to:

Refer to C 240.

see C 240