The findings of the kitchen inspection, conducted on 11/08/23, 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 11/08/23, conducted 01/25/24, 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 second revisit to the kitchen inspection of 11/08/23, conducted 03/28/24, 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 and interview, 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 facility kitchen, food storage areas, food preparation and food service on 11/08/23 revealed the following:

* There were dirty cupboards and peeling laminate under the beverage station located in the dining room;

* The hand washing sink located in the kitchen was in need of caulking and there was brown matter on the wall behind the sink;

* There was debris observed on top of the warewashing machine and the wash temperature gage's glass covering was cracked;

* All observed cutting boards had deep score marks and were in need of being replaced;

* Garbage cans had drips, spills, and debris present;

* The dry storage bins located in the front food prep area had brown matter present on the top and in front of each bin;

* There was a scoop located inside of the "panko" storage bin;

* The sandwich bar prep area's attached cutting board had score marks visible and was in need of replacement;

* There was food debris present on the lower shelves and under the hood located in the hot and cold food storage area;

* The cold food storage area's cough guard had splatters of debris present;

* The sides, front, and top of the stove were observed to have built up food and oil debris;  

* The inside of the left oven had baked on food spillage present;  

* The lower shelf on the left side of the stove was observed to have a dried white substance;  

* Shelving directly above and to the right of the three compartment sink was sticky to the touch;

* The outside of the food processor had debris present;

* The inside of the microwave was observed to have food splatters inside;

* The shelf under the microwave was observed to have dust and debris present and the waffle irons stored on the lower shelf had a built up layer of oil present on each of them;  

* The inside of the refrigerator located behind the stove was observed to have splatters and food debris located on the bottom and in a tray that was holding condiments;  

* There were uncovered food items inside of the walk-in cooler;

* There were boxes stored on the floor of the walk-in freezer;

* The bread cart shelves had dust and debris observed;

* A utility cart had built up debris around the outside of the cart and the top shelf had a large crack observed;

* The inside of the refrigerator, located in the meal pick up area, had splatters throughout, including inside of the lower drawers; and  

* There were personal items (e.g. coats, sweaters, a holiday hat, etc.) being stored in a shelving unit.

The areas in need of cleaning and repair were reviewed with Staff 2 (Dining Services Director) on 11/08/23. He acknowledged the findings.

Based on observation and interview, it was determined the facility failed to ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. This is a repeat citation. Findings include, but are not limited to:

Observations of the kitchen on 01/25/24 identified the following:

* The interior/exterior of ovens had a build-up of grease and burnt food debris;

* The lower shelf of the mixer table was covered with a grayish-white substance;

* Black residue was on and around the ceiling vent above the dishwashing area;

* Numerous saute pans and muffin tins were scorched, tarnished, and heavily scratched; and

* The base of the food processor was broken.  

The need to ensure the kitchen was kept clean and in good repair was discussed with Staff 1 (ED) and Staff 2 (Dining Services Director) on 01/25/24. They acknowledged the findings.

Observations of the kitchen on 01/25/24 identified the following:

In all cases for the following items and for cleaning in general we have instituted cleaning log sign off lists for daily, weekly, and monthly cleaning.  The items on the list include items from the original survey, the re-survey, plus other items necessary for proper kitchen sanitation.  I have trained the supervisors on following up with these lists in a timely manner and assigning staff on a regular basis.

1. The interior/exterior of ovens had a build-up of grease and burnt food debris;

We have ordered oven cleaner and the sds for the chemical and have put oven cleaning on the monthly cleaning list.  The chemical should arrive on Monday 2/12/24 and the oven will be cleaned that day.

2. The lower shelf of the mixer table was covered with a grayish-white substance;

It would appear the the shelf in question has been oxidized by the grill cleaning chemical that is stored there.  That is the white substance seen on the table. We have scrubbed the table smooth and it is clean, it still looks like galvanized steel instead of stainless steel.  I can cover it with contact paper but I feel the metal surface is now in acceptable condition as is and the contact paper would be unnecessarily delicate for the application.  This particular shelf has been placed on the cleaning schedule.  

3.  Black residue was on and around the ceiling vent above the dishwashing area;

The vent has been cleaned and has been placed on the monthly cleaning schedule.

4.  Numerous saute pans and muffin tins were scorched, tarnished, and heavily scratched;

All coated, (non-stick) pans have been discarded and we will utilize the 2 stainless steel skillets we have which are in good condition.  In addition, I have ordered 10" carbon steel skillets to replace the pans I threw out. Carbon steel is superior to non-stick coated pans due to the fact that they will not wear out their coating through scrubbing and over-heating.  These new pans should arrive by 2/14/2024 as are the new muffin tins.

5.  The base of the food processor was broken.

A new food processor has been ordered to replace the current food processor with the broken face plate.  It should arrive by 2/14/2024

The need to ensure the kitchen was kept clean and in good repair was discussed with Staff 1 (ED) and Staff 2 (Dining Services Director) on 01/25/24. They acknowledged the findings.

Based on observation and interview, it was determined the facility failed to ensure the kitchen inspection survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to:

Refer to C 240.

Please see above