The findings of the kitchen inspection, conducted 06/04/24 to 06/05/24, 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 06/05/24, conducted on 10/17/24, 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, record review, and interview, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observation occurred of the main kitchen 06/04/24 through 06/05/24 and the following was identified:

a. The following areas were in need of cleaning and/or repair:

* Can opener blade had debris and was peeling;

* Kitchen entrance/exit doors and frames had black scuffs, gouges, and peeling paint, which exposed the door surfaces; and

* Two open areas were observed around the sprinkler heads above the preparation area and the steam table.

b. Poor infection control practices observed, but not limited to:

* Dining room had preset tables with food contact surfaces of cutlery exposed to potential contamination; and

* Two cooks and/or servers with beards lacked coverings for their facial hair.

During an interview on 06/04/24 at 11:00 am, Staff 3 (Executive Chef) stated the Fire Marshal had come to test the sprinkler integrity and had taken the covers. Staff 1 (ED) stated that the facility would reach out to the Fire Marshal and question what best practice was for the openings. No additional information was provided at time of survey exit.

On 06/05/24 at approximately 9:25 am, the above areas were reviewed with Staff 1 who acknowledged the identified areas.

1. A) A new can opener blade will be ordered and current blade will be replaced. Entrance/exit doors and frames in the kitchen will be cleaned, sanded, repaired where necessary and repainted. ESD will reach out to Fire Marshal and request to have the sprinkler head cover plates re-installed or replaced. B) All cutlery is now being rolled inside napkins before being placed on tables. Beard nets have been ordered for kitchen staff that have facial hair.

2. Dining staff will receive additional training in OAR 333-150-000 as well as OAR 411-054-0030. Executive Chef and Sous Chef will monitor these areas on a continual basis.

3. These areas will be evaluated on a daily basis.

4. It will be the responsibility of the Executive Chef, Sous Chef and ED to ensure that the corrections are completed and monitored for continual compliance.