The findings of the kitchen inspection, conducted 11/30/22, 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 11/30/22, conducted 02/07/23, 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 interviews, 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 11/30/22 revealed splatters, spills, drips, dust and debris noted on:

- Stand mixer;

- Interiors of drawers;

- Microwave;

- Radio by prep station;

- Open stainless steel shelving throughout kitchen;

- Underneath shelving and equipment;

- Floors throughout kitchen;

- Walls behind and near the Ice machine and hand washing sink; and

- Top of steam table that was storing food delivery containers and service trays.

* Fan with visible dust and debris on blades and cage observed blowing directly over food products being prepared for service. This fan was located directly across from range and steam table.

* Window seal had multiple personal items and beverage containers of staff, there was dust and debris as well as food splatters along the window edge. This area was directly above a main food prep area.

* Unpasteurized shell eggs were found and Staff 2 confirmed were used for soft cooked food items such as over easy, over medium fried eggs. Temperatures for such items were not served at the temperature required to prevent potential food borne illness.

* Multiple items were found not dated when opened. Bulk bag of corn meal found open and exposed to potential contaminants in dry storage.

* Dish washing rack was observed stored on the floor in ware washing area

* Grout in ware washing area by dish machine was worn, missing and/or had black substance throughout a large section.

Staff 2 (Director of Dining Services) and the Surveyor toured the kitchen. Staff 2 acknowledged the above findings.

The areas in need of cleaning, repair and attention were reviewed via phone with Staff 1 (Administrator) and Staff 3 (person in charge while administrator out of facility). They acknowledged the findings.

All food storage areas walked, audited, cleaned and sanitized.

Food Equipment that was found uncleaned was cleaned and/or removed from the kitchen.

Upasteurized Eggs were replaced on next food order delivery with pasteurized eggs.

Items that were not dated were dated with correct dates of opening, and items that were exposed with no cover were thrown away.

Maintenance need in the dish pit was repaired by the maintenance director.

All personal items were removed from food prep areas, staff was shown where the proper area of personal areas are to stored.

Kitchen Staff was re-trained of the importance of our cleaning list to be done.

Kitchen staff has been re-trained on the correct way of open dates and importance of closing food product properly.

To prevent reoccurence community will use a daily cleaning task list, with weekly follow up with Dietary manager and executive director with 1 on 1 meetings.

Will evaluate at our monthly CQI meetings.

responsible to maintian this system dietary manager with oversight with executive director.