The findings of the kitchen inspection, conducted 05/21/24, 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 re-visit to the kitchen inspection of 05/21/24, conducted 07/26/24, 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 second revisit to the kitchen inspection of 05/21/24, conducted 09/25/24, 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 kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 05/21/24 at 11:15 am, the facility kitchen was observed to need cleaning in the following areas:

a. Food spills, splatters, drips, debris, grease, black/brown matter and/or dust was observed on the following areas:

* Shelves below steam table - food debris/spills;

* Ice cream freezer - spills on bottom and shelves;

* Upright refrigerator - floor with food debris;

* Walk in freezer floor - food debris;

* Floor under grill/stove - food debris;

* Shelves above grill/stove including foil lined shelf with grease and food debris;

* Knobs and front of grill/stove - drips and spills;

* Interior shelves of refrigerator located on the steam table - plastic worn off, rusted, food debris on bottom shelf and black/brown debris/matter on interior door seals;

* Interior of microwave - food debris splatter;

* Sides of deep fat fryer, grill/stove - grease/food drips;

* Grill top blackened surface and edges;

* Upper and lower shelves of prep counters - food debris;

* Lids of food storage bins - food debris, sticky;

* Ice machine interior - black/pink matter;

* Tray under food slicer - food debris/crumbs;

* Wall behind sprayer hose in dishwashing area - black matter build up;

* Top of dishwasher - debris;

* Refrigerator in beverage service area - spills/drips;

* Electrical cord of microwave - heavy build up of dust near clean dishes;

* Toaster (automatic) - heavily soiled with crumbs;

* Four-slice toaster - front covered with debris/drips/spills;

* Exterior of convection oven - spills/grease;

* Waffle iron - burnt debris sitting on paper lined tray with dried on drips/spills; and

* Sprinkler head next to oven/grill hood - heavy accumulation of dust.

b. Improper food storage:

* Walk in freezer - two stacks of boxes on floor;

* Ice cream freezer - one tub of ice cream uncovered;

* Walk in refrigerator - shell eggs stored on top of pan of cooked rice which was covered with plastic wrap;

* Unlabeled/undated bags of cooked pasta, cut fruit, multiple containers of food items;

* Uncovered cooked meat on rolling cart;

* Uncovered containers of seasonings/herb on grill shelf;

* Refrigerator located on steam table - uncovered/unlabeled food items (salad/asparagus);

* Food storage bins containing sugar, flour and panko crumbs had scoops in the products;

* Container of uncovered lemon slices was stored on beverage station counter; and

* Open/uncovered container of ketchup and closed container of garlic butter were stored on steam table counter.

c. Items needing repaired:

* Uncovered ceiling lights in dry food storage and entrance to kitchen; and

* Drawer fronts on prep counter.

d. Other findings:

* Two uncovered garbage cans stored near the steam table and

* Staff not wearing beard restraints.

The findings were discussed and observed by Staff 2 (Chef) and discussed with Staff 3 (General Manager) on 05/21/24. The findings were acknowledged.  

C -240 - Following the visit on May 21st, 2024, the Food and Beverage Team has cleaned / corrected each cited item to address the rule violation affecting all residents.  

General Manager has reviewed the communities Food Handling Policy with all Food and Beverage Members.  A Sanitation Inspection Form has been established for the community and will be completed on a weekly basis.  The weekly Sanitation Inspection Form will be reviewed by the Chef, who will review the findings and any corrective action plans with the General Manager / designee at the weekly 1:1 GM/Chef meeting and documented using the established meeting agenda template.  

The General Manager is responsible to see that the corrections are completed and monitored.  

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. This is a repeat citation. Findings include, but are not limited to:

On 07/26/24 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas:

a. Food spills, splatters, drips, debris, grease, black/brown matter and/or dust was observed on the following areas:

* Shelves below steam table;

* Upright refrigerator;

* Floor under grill/stove;

* Knobs and front of grill/stove had buildup of drips and spills;

* Sides of deep fryer and grill/stove;

* Upper and lower shelves of prep counters;

* Wall behind sprayer hose in dishwashing area had black matter build up above and below the counter;

* Exterior of convection oven - spills/grease;

* Vulcan oven interior had a build up of food debris;

* Ice cream freezer had old ice cream packaging beneath open ice cream containers; and

* Food storage bins containing sugar, flour and panko crumbs had scoops in the products.

b. Areas needing repair:

* Ceiling lights and tiles above the food prep and food service areas were damaged and/or stained;

* Drawer fronts on prep counter were broken;

* Refrigerator located beneath the steam table had damaged door seals and doors had exposed refrigeration insulation;

* The Blodgett convection oven was inoperable;

* Holes in the wall surrounding pipes inside the beverage sink cabinets; and

* Holes in the wall surrounding pipes in the dish machine area.

c. Infection control:

* Two uncovered garbage cans stored near the steam table; and

* Staff not wearing beard restraints.

A tour of the kitchen was completed and the findings were discussed with Staff 2 (Chef) and Staff 3 (General Manager) on 07/26/24. The findings were acknowledged.  

C-240 - Following the visit on July 26, 2024, the Food and Beverage Team has cleaned / corrected each cited item to address the rule violation affecting all residents. General Manager has reviewed the communities Food Handling Policy with all Food and Beverage Members. A Sanitation Inspection Form and task list has been established for the community and will be completed on a daily basis.  This will be reviewed with the Food and Beverage Team and review of the findings and any corrective action plans will be addressed.  The areas needing repair have been completed by the Facilities Maintenance Team and we have contacted vendors regarding the repair/ replacement costs of the inoperable Blodgett oven. The General Manager is responsible to see that all corrections have been completed and monitored.   

Based on observation and interview, it was determined the facility failed to ensure their kitchen relicensure survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to:

Refer to C 240.

C-240 - Following the visit on July 26, 2024, the Food and Beverage Team has cleaned / corrected each cited item to address the rule violation affecting all residents. General Manager has reviewed the communities Food Handling Policy with all Food and Beverage Members. A Sanitation Inspection Form and task list has been established for the community and will be completed on a daily basis.  This will be reviewed with the Food and Beverage Team and review of the findings and any corrective action plans will be addressed.  The areas needing repair have been completed by the Facilities Maintenance Team and we have contacted vendors regarding the repair/ replacement costs of the inoperable Blodgett oven.  The General Manager is responsible to see that all corrections have been completed and monitored.