The findings of the kitchen inspection, conducted 07/20/22, 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 07/20/22, conducted 10/25/22, 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 food was prepared in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the main facility kitchen, food storage areas, food preparation, and food service on 07/20/22 revealed:

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

- Stainless steel and wire rack shelving throughout kitchen;

- Exterior of the range and fryer;

- Stand mixer;

- Can opener casing and blade;

- Covers of food bins;

- Underneath shelving and equipment; and

- Walls throughout kitchen.

* Dish washing racks were stored on the floor.

* Multiple open food packages were noted in the walk in freezer;

* Dietary Staff were observed to not use gloves or utensils to prepare ready to eat foods; and

* Staff were noted to not wash or sanitize hands upon entry to the kitchen.

Staff 2 (Dietary Manager) and the Surveyor toured the kitchen. Staff 2 acknowledged the above findings.

The food handling, hand hygiene, and areas in need of cleaning were reviewed with Staff 1 (Executive Director). He acknowledged the findings.

A deep cleaning of the kitchen has been conducted to idenitify and remove any outdated foods, clean and sanitized the kitchen workingareas. Hand washing sink hand sanitizer entering the kitchen area. Shelving throughout kitchen, baking pans, exterior and interior of drawers, carts, fryer, sides and behind range, and stand mixer. Food Service Director is responsible for overseeing and monitoring.

A cleaning schedule that consist of; daily task, weekly task, and monthly task has been created. This task schedule allows for the entire kitchen to be deep cleaned on a monthly schedule with staff members sign off once itmes have been completed. Food Service Director is responsible for overseeing and monitoring

The Administrator and Food Service Director will do monthly evaluations of cleaning task sheets and a physical walk through of the kitchen areas.