The findings of the kitchen inspection, conducted 10/03/23, 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 of 10/03/23, conducted 12/14/23, 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 food was prepared, and the kitchen was maintained, in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility kitchen, food storage areas, food preparation, and food service on 10/03/23 revealed splatters, spills, drips, and debris noted on:

- Hand washing sinks and supplies;

- Can opener blade and casing;

- Walls throughout the kitchen;

- Steam table surface;

- Stand mixer;

- Exterior of bulk bins;

- Plate warmer;

- Shelving below the steam table;

- Microwave interior;

- Open stainless steel shelving and metal rack shelving throughout the kitchen;

- Tray holding clean plates in the dishwashing area;

- Beverage cart;

- Underneath shelving and equipment throughout kitchen;

- Door and handles of refrigerators and freezer;

- Ice machine filter;

- Dishwashing area, including flooring, shelving, and equipment; and

- Flooring throughout the kitchen including cove base.

* The cove base was pulling away from the wall and filled with debris in multiple areas throughout the kitchen.

* Uncovered, undated, and unlabeled prepared foods in refrigerators.

* Packaged foods not dated when opened.

* Dish machine sanitizer was not reaching the correct solution to sanitize the dishes. Staff 2 (Memory Care Director) agreed to have all dishes sanitized in the triple pot sinks.

* No evidence of monitoring food or refrigerator temperatures.

The areas in need of cleaning and repair were reviewed with Staff 1 (Executive Director), Staff 2 (Memory Care Director), Staff 3 (Executive Chef), and Staff 4 (Sous Chef) on 10/03/23. They acknowledged the findings.

Executive Chef has created a cleaning list for each area of the kitchen. Chef's will be checking cleaning list  every 2 days, at this time chef will also be checking for labels and dates on all items.Chef is also doing supervisor training and staff training. Labels and markers will be avalible for staff. Chef had Ecolab come out the day of the inspection and had the dishwasher fixed. We have asked Ecolabs to please check the sanitation lines when they come out for monthly maintenance. Chef has created a daily sanitation log for the dishwasher. Chef also got with our maintenance team and got the cove base fixed the day after the inspection 10/4/23. The cove base is on a visual inspection by the chef.     

Executive Chef will be doing thorough inspections weekly with the Sous Chef. Also our company has a my field audit app that allows chefs to keep track of thier progress and what areas in the kitchen need more attention. Staff meetings are in place to go over all areas that need more cleaning attention.

The kitchen will be evaluated weekly. Check ups will be every other day.

The Chef & Sous Chef will be responsible to see what corrections are completed/monitored.

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 not limited to:

Refer to C 240.

Executive Chef has created a cleaning list for each area of the kitchen. Chef's will be checking cleaning list  every 2 days, at this time chef will also be checking for labels and dates on all items.Chef is also doing supervisor training and staff training. Labels and markers will be avalible for staff. Chef had Ecolab come out the day of the inspection and had the dishwasher fixed. We have asked Ecolabs to please check the sanitation lines when they come out for monthly maintenance. Chef has created a daily sanitation log for the dishwasher. Chef also got with our maintenance team and got the cove base fixed the day after the inspection 10/4/23. The cove base is on a visual inspection by the chef.     

Executive Chef will be doing thorough inspections weekly with the Sous Chef. Also our company has a my field audit app that allows chefs to keep track of thier progress and what areas in the kitchen need more attention. Staff meetings are in place to go over all areas that need more cleaning attention.

The kitchen will be evaluated weekly. Check ups will be every other day.

The Chef & Sous Chef will be responsible to see what corrections are completed/monitored.