The findings of the kitchen inspection, conducted 07/21/22, 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 07/21/22, conducted on 08/31/22, are documented in this report. The facility was found 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, interview and record review, it was determined the facility failed to ensure 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 main facility kitchen, food storage areas, food preparation, and food service on 07/21/22 revealed:

* Splatters, spills, drips, and debris noted on:

- Stainless steel and wire rack shelving throughout kitchen;

- Garbage can by the bread rack;

- Warming drawers;

- Walls throughout the kitchen;

- Interior of the oven; and

- Exterior of food bins and bin handles.

* Undated and unlabeled food items were noted in the reach in refrigerator.

* A small diameter probe thermometer was not used to measure thin foods.

* Missing laminate on the shelving below the pass through and toaster, creating an uncleanable surface.

* Damage to the wall beside the range and the wall by the bread rack, creating uncleanable surfaces.

* Staff were observed to not change gloves between tasks during the preparation and plating of breakfast.

* Liquid Scrambled eggs prepared for breakfast were not monitored to ensure they reached the required temperature. The eggs were noted to be fully cooked on the griddle and placed in the steam tray.

* There was no evidence the operation of the low temperature dish sanitizer or the sanitizer buckets were being monitored. Test strips were available.

Staff 2 (Dietary Manager) and the surveyor toured the kitchen. Staff 2 acknowledged the above findings.

The areas in need of cleaning and repair, food storage, and hand hygiene concerns were reviewed with Staff 1 (Executive Director). She acknowledged the findings.

#1 ACTIONS

Deep cleaning of the kitchen to be completed by August 16, 2022. In-servicing on proper labeling of food storage. Education provided on the correct usage of the small diameter probe. Replace missing laminate on shelving to insure a wipable surface. Wall next to range and wall near bread rack repaired and a cleanable plate installed. In-service for staff on hand hygeine and use of gloves in the kitchen. In-service on proper food temperatures prior to placing in steam table. In-service for staff on testing and tracking dishwasher chemicals.

#2 CORRECTION

Weekly audits that will include: sanitation, labelling of stored food, staff provided with small diameter probes, ongoing repair and maintenance needs, observation of proper glove use, review of food temperature logs, and review of chemical testing logs.

#3 Weekly audits x 8 weeks then 2 x month for an additions 6 weeks. 1 x month after that.

#4 Administrator/Designee