The findings of the kitchen inspection, conducted 7/5/23, 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 re-visit to the kitchen re-licensure survey of 07/05/23, conducted 09/13/23, 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 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 of the facility kitchen areas were reviewed on 07/05/23 from 10:03 am through 3:15 pm and found the following:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following:

* Kitchen mixer stand;

* Drains throughout kitchen;

* Ceiling vents throughout kitchen;

* Floor edges, corners and thresholds;

* Grill, oven, burners, fryer, and knobs/handles of equipment;  

* Ice Machine interior;

* Hoods with grease and black matter;

* Interior of microwave;

* Handheld can openers;

* Caulking around the perimeter of dish machine and beverage counter;

* Interior of juice machine nozzles; and

* Oven hot mitts;

b. The following areas were found in need of repair:

* Robocoupe stand cracked, the base cracked with two inch piece missing at the base of  bowl;

* Pipe under the dishwasher leaking;

* 3 compartment sink drain leaking; and

* Hole in wall with cord coming out.

c. During lunch service at 11:50 am, a sheet pan of baked rolls was observed to be unevenly cooked with some rolls with burnt edges and dented. Staff reported that the oven did not cook evenly.

d. During lunch service, it was observed that staff dished soup from a soup warmer located next to handwashing sink. Staff were observed placing the lid of the soup warmer on top of the sink touching potentially contaminated areas. Spray and splash from hand washing causing potential contamination of prep area. Staff also observed setting clean dishes on area next to sink that was visibly wet from hand washing.

e. Multiple kitchen staff preparing and/or serving food did not have hair and/or facial hair effectively restrained as required.

f. Staff not using three compartment sink method correctly. Staff not soaking dishes in sanitizer fully submerged for 1-2 minutes as required because sink leaking. Staff were rinsing the dishes with sanitizer solution.

g. Kitchen did not have a small diameter thermometer as required.

h. Staff were touching ready to eat items with bare hands or gloved hands that had been potential contaminated from other tasks.

i. Staff served poultry item (turkey) after reaching an final cook temperature of 163 degrees. Temperature log indicated final cook temperature needed to be 140-165. It did not direct staff which meat/protein/food items needed the 140 and which needed the 165 causing errors in final cook temperatures.

j. Multiple cutting boards found with heavy scoring or staining.

k. Bulk flour bin lined with non food grade black garbage bag.

l. Ice machine interior plastic section where ice contacts as it drops into collection bin was covered with large amounts of black mold like substance.  The ice was discarded immediately and machine area cleaned before future use.

m. Multiple items found partially covered and open to potential contamination during storage.

During the kitchen tour, surveyors reviewed above areas with Staff 2 (Executive Chef) and s/he acknowledged the identified areas.  At 2:00 pm the surveyors reviewed the areas in need of cleaning, repair and poor practices with Staff 1 (Business office Manager) and Staff 1 (Administrator via phone). They acknowledged the areas.

1.

*Robocoupe parts ordered to fix stand and mixer deep  cleaned.  

*Pipe under the dishwasher fixed.

*Leaking pipe repaired under 3 compartment sink.

*Cooks have been trained to turn items in the oven half way through cooking. The oven has also been tested to make sure it's baking properly.

*Soup too close to handwashing sink - splash guard divider ordered. Will be installed on 7/28/23.

*Staff have been re-trained on wearing gloves, restraining hair and/or facial hair while preparing food.

*Dishwasher/staff have been retrained on soaking method for 3 compartment sink.

*Small diameter thermometer's have been ordered.

*Staff have been retrained on glove use for all areas

*Cooks have been retrained on specific tempatures for different meats.

*All cutting boards have been replaced with a spare set on hand.

*Flour bin has been lined with proper liner.

*Ice machine was deep cleaned on 7/5/23 and is now on a monthly cleaning schedule.

*Microwave will be cleaned at the end of each shift.

*All staff have been retrained on covering food properly before being put away.

*Caulking has been redone around the dish machine.

*Interior of juice machine/nozzles have been thoroughly cleaned.

*Oven mitts have been replaced and extras purchased.

*Table can opener

*Every item listed has been deep cleaned.

2.

*Training has been completed for all the kitchen staff on cleaning daily, and deep cleaning weekly. All staff members will be held accountable so this does not happen in the future.

3.

 *Weekly walk throughs will be done of every area and item listed.

4.

 *GM and MD will make sure all items have been  

completed.

 *Executive Chef and Sous Chef will be monitoring the cleaning daily.