The findings of the kitchen inspection, conducted 03/14/24, 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 03/14/24, conducted 05/15/24, 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 the kitchen was clean and in good repair, and food and/or equipment was stored appropriately in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 03/14/24 at 10:30 am through 1:00 pm, the facility kitchen was observed to need cleaning in the following areas:

* Interior of microwave;

* Stove top;

* Stove vent hood;

* Crock pot;

* Walls behind counters/food prep areas;

* Interior of drawers;

* Floor in pantry in garage; and

* Interior of cabinet with trash can.

The following areas failed to meet the food code standards:

* Bulk containers containing ice had scoop stored in the product;

* Staff food stored with resident food in refrigerator;

* Multiple food items were not dated when opened as required;

* Multiple containers of yogurt were past their use by dates;

* Staff were observed eating and drinking in food preparation space;

* Kitchen staff observed with long nails and did not wear gloves while preparing or serving food as required;

* Staff were operating dish machine on the quick cycle and that cycle had not been validated to effectively sanitize dishes; and

* Kitchen staff observed to rinse dome cover for room delivery and serve to another resident not effectively sanitizing between as required.

Upon interview with Staff 1 (Executive Director) it was determined that the majority of food preparation occurred on night shifts. Other facility staff then warmed the food or finished cooking the food for the meals for the day. Facility staff were not able to correctly identify the reheat temperature requirement of 165 degrees. Staff 1 validated that they were designated as person in charge. Staff 1 acknowledged the staff on night shift did not have any additional knowledge base to validate person in charge knowledge needs or responsibilities.

At approximately 1:00 pm, areas needing cleaning, repair and correction were reviewed with Staff 1 (Administrator), they acknowledged the identified areas.

1. ALL CLEANING WAS DONE:

* Interior of microwave cleaned

* Stove top cleaned:

* Stove vent hood cleaned:

* Crockpot cleaned

* Walls behind counters/food prep areas cleaned and sanitized

* Floor in pantry in garage cleaned

* Interior of cabinet with trash can cleaned and sanitized

* Bulk containers containing ice had scoop stored in the product;

Ice container no longer has scoops.

* STAFF FOOD STORED WITH RESIDENT FOOD IN REFRIGERATOR;

Staff now have an area to store food, no longer with residents food.

* MULTIPLE FOOD ITEMS WERE NOT DATED WHEN OPENED AS REQUIRED.

All items have open dates.

* MULTIPLE CONTAINERS OF YOUGURT WERE PAST THEIR USE BY DATES;

All expired food thrown out and will check expiration/use by dates on items daily.

* STAFF WERE OBSERVED EATING AND DRINKING IN FOOD PREPARATION SPACE;

Staff now have a designated area to eat and drink.

* KITCHEN STAFF OBSERVED WITH LONG NAILS AND DID NOT WEAR GLOVES WHILE PREPARING OR SERVING FOOD AS REQUIRED;

Staff with nails are now required to wear kitchen gloves while preparing and or serving food.

*STAFF WERE OPERATING DISH MACHINE ON THE QUICK CYCLE AND THAT CYCLE HAD NOT BEEN VALIDATED TO EFFECTIVELY SANITIZE DISHES;

Dishwasher was validated that quick wash cycle can be used and dishes are being sanitized.

* KITCHEN STAFF OBSERVED TO RINSE DOME COVER FOR ROOM DELIVERY AND SERVE TO ANOTHER RESIDENT NOT EFFECTIVELY SANITIZING BETWEEN AS REQUIRED

Bought more dome covers for food deliveries, all Residents now have their own and will be sanitized after each use.

* FACILTY STAFF WERE NOT ABLE TO CORRECTLY IDENTIFY THE REHEAT TEMPATURE REQUIREMENT OF 165 DEGREES

All staff were retrained on temperatures for cooking and reheating.

2. All staff will be responsible for cleaning after there shift. Noc shift will be responsible for ensuring kitchen and pantry are deep cleaned and sanitized nightly

Task sheets have been made for all shifts for kitchen cleaning and sanitizing duties

Fridge was bought for staff to use to store food and staff have an area they can now eat at.

3.Executive Director will check weekly to ensure kitchen is up to code,

5. Executive Director will be responsible of making sure corrections are in compliance.

Based on observation, record review, 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.

Refer to page 1 for corrections for C240.