The findings of the kitchen inspection, conducted 08/17/23, 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 08/17/23, conducted 10/11/23, 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 revisit to the kitchen inspection of 08/17/23, conducted 01/29/23, 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, record review, 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 08/17/23 revealed:

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

- Shelving throughout kitchen;

- Exterior of cupboards and drawers;

- Interior of reach in refrigerator;

- Lower vents below door of refrigerator;

- Interior of drawers, cupboards, and cabinets; and

- The drawer, cupboard, and cabinet handles and surfaces were

   sticky to the touch.

* Foods were not labeled and dated.

* Packaged foods were not dated when opened.

* Missing laminate in multiple drawers and cabinets creating an un-cleanable surface.

* Damage to exterior of drawers and cupboards creating un-cleanable surface.

* There was no documented evidence of staff consistently monitoring the temperatures of food prepared in the kitchen, and the high temperature dish sanitizer.

* Raw eggs were stored above other foods.

The areas in need of cleaning and repair were reviewed with Staff 1 (Memory Care Administrator).  She acknowledged the findings..

1. Will clean shelving throughout kitchen, exterior cupboards and drawers, interior of refrigerator, lower vents below door or refrigerator, interior of drawers, cupboards and cabinets.

2. Will obtain and evaluate bids to address the damaged drawers and cupboards and sticky drawer, cupboard, and cabinet handles.

3. All food has been labeled and dated and open dates are present on packaged foods.

4. Missing laminate in drawers and cabinets will be covered/repaired to create a cleanable surface.

5. Staff will utilize temperature logs to document temperatures of food prepared in the kitchen and the high temperature dish sanitizer.

6. Raw eggs were moved so that they are not stored above other foods.

7. Will in-service all staff on the following:

a. Cleaning splatters, spills, drips and debris on kitchen surfaces

b. Reporting damage to drawers or cupboards to maintenance

c. Labeling and dating food stored in the kitchen

d. Temperature logs for prepared food and the high temperature dish sanitizer.

e. Safe storage of raw eggs.

8.  Dietary Manager will conduct weekly audits of kitchen cleaning, maintence needs, food labeling and dating, egg storage, and temp logs and report findings to the Administrator.

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

The facility kitchen, food storage areas, and cleaning process was reviewed on 10/11/23.

There was no documented evidence of staff consistently monitoring the temperatures of the high temperature dish sanitizer. The dish machine was not reaching the required temperatures.

Staff 3 (Executive Director) agreed to have dishes washed in the nursing facility kitchen until the sanitizer was operating per specifications.

1. Dish sanitizer was repaired in Building A. Forms are updated with temperature parameters for recording temps of sanitizers each shift. If temps are below the required tempetures staff will notify Maintainance so they can be repaired/adjusted. Kitchen manager will monitor that temps are being recorded Q shift. Kitchen manager and Admin will monitor and coach staff weekly to ensure this is being completed.

Based on observation, interview, and record review, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to:

Refer to C 240.

1. See POC for C240.

Based on observation, interview, and record review, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to:

Refer to C240.

1. Will clean shelving throughout kitchen, exterior cupboards and drawers, interior of refrigerator, lower vents below door or refrigerator, interior of drawers, cupboards and cabinets.

2. Will obtain and evaluate bids to address the damaged drawers and cupboards and sticky drawer, cupboard, and cabinet handles.

3. All food has been labeled and dated and open dates are present on packaged foods.

4. Missing laminate in drawers and cabinets will be covered/repaired to create a cleanable surface.

5. Staff will utilize temperature logs to document temperatures of food prepared in the kitchen and the high temperature dish sanitizer.

6. Raw eggs were moved so that they are not stored above other foods.

7. Will in-service all staff on the following:

a. Cleaning splatters, spills, drips and debris on kitchen surfaces

b. Reporting damage to drawers or cupboards to maintenance

c. Labeling and dating food stored in the kitchen

d. Temperature logs for prepared food and the high temperature dish sanitizer.

e. Safe storage of raw eggs.

8.  Dietary Manager will conduct weekly audits of kitchen cleaning, maintence needs, food labeling and dating, egg storage, and temp logs and report findings to the Administrator.

Based on observation, interview, and record review, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. This is a repeat citation. Findings include, but are not limited to:

Refer to C 240.

See POC for 240.