The findings of the kitchen inspection, conducted 04/18/24, 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 revisit to the kitchen inspection of 04/18/24, conducted 06/27/24, 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 04/18/24 at 10:45 am, the kitchen was observed to have the following areas of concern:

* Two rolling carts, one next to the convection oven containing individual cake servings and pastries and one in walk in refrigerator had six trays of food items, including individual cake servings, sauce containers and fresh vegetables which were uncovered, exposed to the air and possible cross contamination;

* A tray of uncovered individual servings of ice cream in the freezer were uncovered;

* In the dry storage area:

-  A food bin was open which contained open bags of sugar and flour;

- A scoop was in a bin of oats;

- A cup was in a container of brown sugar which was not tightly sealed; and

* The hood vents above the stove/grill had build up of dust and grease.

The areas of concern were observed and discussed with Staff 1 (Cook) and discussed with Staff 2 (Executive Director) and Staff 3 (Memory Care Community Administrator) on 04/18/24. The findings were acknowledged.

1.Training was conducted for all kitchen staff on importance of food being covered. and not left open to air with possibility of cross contamination. Signs were posted, scoop baskets were added and staff notified that all lids to bins should remain closed and utensils stored outside of bin when not in use. On top of hood vent system being cleaned quarterly by outside company, hood vent cleaning has been added to weekly cleaning schedule.

2. Spot checks will be conducted daily to ensure food is covered, lids are closed, and utensils are stored outside of containers. Weekly audit will be done to monitor cleaning schedule.

3. Daily and Weekly.

4. Kitchen Manager, Assistant Executive Director, and Executive Director