The findings of the kitchen inspection, conducted 01/22/23 through 01/24/24, 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 revisit to the kitchen inspection of 01/24/24, conducted 05/24/24 and 05/28/24, 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, record review, 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:

Observation of the kitchen on 01/22/24 at 10:25 am through 1:15 pm revealed the following deficiencies:

a. An accumulation of food spills, splatters, dirt, dust, black matter and grease was visible on or underneath the following:

* Freezer ceiling and fire sprinkler;

* Interior of both ovens, stovetop, adjacent walls and pipes;

* Floor and walls of janitor closet; and

* Tray and cleaning utensils for grill/oven.

b. The following areas were found in need of repair:

* Black marks/small holes/dents on ceiling screen near oven;

* Hole in ceiling tile in corner of dry storage room;

* Multiple dry storage bins missing covers;

* Accumulation of ice on perimeter of freezer door and doorframe;

* Brown and black stains, and/or dents on multiple food carts;  

* Multiple cutting boards stained and heavily scored;

* Deli cooler not consistently maintained at proper temperature;

* Ware washer was not consistently reaching required sanitation levels; and.

* Ovens and grill were not cooking to proper temperatures.

c. The following food items observed were not stored appropriately:

* Bins of flour and sugar had a scoop in the products;

* Industrial mixer and food processor lacked a cover to protect from possible contamination when not in use;

* Multiple food items found in the walk-in cooler and freezer were not properly covered, labeled, and/or dated; and

* Cut up melon in individual containers was stored in walk-in cooler under pork and next to uncooked bacon.

e. A kitchen staff was observed to handle ready to eat items without wearing gloves.

f. A kitchen staff did not have facial hair restrained as required.

Staff 1 (Executive Director) and Staff 2 (Dietary Services Manager) toured the kitchen with the surveyor on 01/22/24 and acknowledged areas needing to be addressed.

On 01/24/24 at 11:15am, reviewed areas in need of continued cleaning, maintenance and poor practices with Staff 1.  She acknowledged the findings.

1- As a correction to the rule violation, the food spills and splatters were cleaned immediately. Deep cleaning to be performed by team behind equipment and on floors by 2/19/24.  Repairs were scheduled as needed for areas of concern.  Items noted to be in disrepair were fixed or replaced including the dry storage units, the food carts and cutting boards.The ware washer, ovens and grills were adjusted for temperature.

Dining Services Manager will provide weekly menus to residents. Dining Services Manager to follow  weekly menus and ensure three meals a day and snacks are provided, seven days per week.  DSM will hold a food meeting monthly with residents to get input and ideas.

DSM and ED to retrain staff on food strorage dating and placement in freezer and refridgerator, immediately.  DSM and ED to retrain on food handling and placement in the refridgerator immediately.  

DSM and ED to retrain staff on food handling procedures immediately.

Beard restraints are provided for staff, and training provided on their use.

2- ED and Food Service Director to do weekly kitchen walk throughs to ensure compliance moving forward

3-The corrections will be evaluated weekly

4- The Food Service Director and the ED will be responsible for corrections