The findings of the kitchen inspection, conducted 04/09/24, 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 re-visit to the kitchen inspection of 04/09/24, conducted on 06/25/24, 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 and interview, it was determined the facility failed to ensure kitchen practice and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 04/09/24 at 11:15 am, the facility was observed to need cleaning in the following areas:

a. Food spills, splatters, debris, grease, black/brown matter and/or dust was observed on or underneath the following:

* Shelves below the steam table, grill and prep counters;

* Hood vents above the stove, grill and deep fat fryer;

* Sides and front of the oven, grill and deep fat fryer;

* Floor under the grill, stove, steamer and plate warmer;

* Exterior of food bins; and

* Floor drains near steamer and under single sink prep counter.   

Other findings included:

* Raw hamburgers and hot dogs stored in the small refrigerator next to steam table were not tightly closed on the bottom shelf creating the potential for cross contamination;

* Tubs of ice cream stored in "cold containers" on the counter outside of kitchen between the dining rooms were left uncovered in a high traffic area;

*Improper glove use by not washing hands between gloves changes; and

* Lack of beard restraints.

The findings were discussed with Staff 1 (Executive Director) and Staff 2 (Administrator) on 04/09/24. The findings were acknowledged.

Kitchen Cleanliness:

1. As of 4/15, all areas in need of cleaning have been addressed.   

2. A bi-monthly cleaning schedule for all ceiling vents, the sides of oven, grill and deep fryer has been created. The cleaning of the floor under the grill, the steam table and a wipe down of the exterior of the food bins have been added to  the daily cleaning task list. An in-service was done 4/9 for all kitchen staff to address covering the ice cream at all times, beard and hair restraints and open food items in all refrigerators. Dining Services Manager to audit monthly as part of Dining Services Quality Assurance audit.

3. The Dining Services manager or designee will inspect cleanliness of all areas a weekly basis by adding to the weekly One-on-One agenda with ED.

4. Dining Services Manager or designee will be responsible for ensuring corrections are completed/monitored.

Improper Glove Usage:

1. Immediate re-training was done for employees observed using gloves improperly.  All staff in-service completed on April 25th for proper glove usage/handwashing.  Proper glove usage/handwashing educational signs were posted in the kitchen 4/9/24.

2. Ongoing kitchen staff training on proper glove usage/handwashing to be done as needed based on new staff. Dining Services Manager to audit monthly as part of Dining Services Quality Assurance Audit.

3. Dining Services Manager or designee will observe for proper glove usage/handwashing on a daily basis in addition to Monthly Quality Assurance audits.  Will inspect weekly for the next 6 weeks as part of Weekly one on One.

4. Dining Services Manager or designee will be responsible for ensuring corrections are completed/monitored.