The findings of the kitchen inspection, conducted 08/02/24, 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 revisit to the kitchen inspection of 08/02/24, conducted on 10/10/24, are documented in this report. The facility was determined to be 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 main kitchen, assisted living kitchenette, food storage areas, food preparation, and food service on 08/02/24 between 11:00 am and 2:00 pm revealed splatters, spills, drips, dust and debris noted on:

- Can opener blade and housing;

- Interior of drawers of prep table;

- Floors throughout main kitchen area;

- Corners, edges, behind and under equipment in main kitchen area;

- Walls and floors behind cooking equipment;

- Fans in kitchen area with dust/dirt debris blowing on food prep areas;

- Open stainless steel shelving;

- Metal racks in walk in;

- Walls above and behind prep areas;

- Sides of grill;

- Quick rack between fryer and grill;

- Hood vent above Fryer; and

- Interior and exterior of convection ovens.  

The following areas/items were found needing repair:

-Wire racks in walk in with areas of rust and ware.

-Wire racks in reach in cooler in ALF kitchenette with rust.

- Multiple areas throughout main kitchen area with cracked/broken tile; and

-Multiple meal trays were noted scored/chipped/cracked.

* Multiple dish racks were stored on the floor.

* Multiple single use food contact surfaces of dishes were not stored to protect from potential contamination as required. Coffee filters were stored open to potential contamination.

* Multiple food items were stored in reach in cooler/freezers and walk in cooler uncovered and open to potential contamination.

* Staff observed serving in ALF kitchenette to use gloved hands to handle multiple food items on the line. These food items contained potentially allergenic food items (coconut/shrimp). Food server was not using separate utensils to serve food items and was using gloved hands to pick up and plant multiple food items potentially cross contaminating items during service.

Staff 2 (Food and Beverage Director) and the surveyor toured the kitchen and kitchenettes. Staff 2 acknowledged the above findings.

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

Cleaning of the following areas and equipment were completed;  can opener blade and housing;  interior of drawers of prep table, fans in the kitchen, open stainless shelving, walls above and behind the prep areas; side of grill, quick racks between fryer and grill.

The night housekeeper will perform a weekly cleaning of the areas and equipment. The Food and Beverage Director will monitor and ensure regular cleaning of these areas are done regularly.

Initial cleaning  was done - floors throughout main kitchen area; - Corners, edges, behind and under equipment in main kitchen area; - walls and floors behind cooking equipment. These areas are scheduled to be professionally cleaned and night  housekeeper will do a regular weekly deep cleaning .  The Food and Beverage Director will check to ensure regular cleaning is being done.

New shelving will be ordered for the walk-in fridge in the main kitchen.  The maintenance director will repair the wire racks in reach in cooler in ALF kitchenette.

Multiple areas throughout main kitchen area with cracked/broken tile-   Broken tiles will be replaced by a contracted provider. Plant Ops Director will schedule.

Multiple meal trays were notedscored/chipped/cracked.  The Food and Beverage Director have purchased new trays and soup bowls old were replaced.

Multiple dish racks were stored on the floor.  Multiple single use food contact surfaces of dishes were not stored to protect from potential contamination as required. Coffee filters were stored open to potential contamination. Multiple food items were stored in reach in cooler/freezers and walk in cooler uncovered and open to potential contamination. These areas have been addressed and corrected immediately by the Food and Beverage Director.  Carts are in place for dish racks,  containers were provided to store coffee filters.Training for kitchen staff for proper food storage, covering food items to prevent contamination was done.  

Staff observed serving in ALF kitchenette to use gloved hands to handle multiple food items on the line.  Food server was not using separate utensils to serve food items and was using gloved hands to pick up and plant multiple food items potentially cross contaminating items during service. The Food and Beverage Director and Dining Room Manager provided additional training for proper use of serving utensils. Additional training was provided by the Administrator during August's  all staff meeting.  The F&B  and Dining Room manager will monitor to ensure compliance.

The  Food and Beverage Director and Administrator are responsible to see that corrections are completed and on-going follow-through to ensure compliance with state regs.  These items will be checked during daily and weekly  rounds.