The findings of the kitchen inspection, conducted 10/05/23, 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 inspection of 10/05/23, conducted 12/14/23, 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 ensure proper food storage, food service, employee infection control and failed to ensure the kitchen was clean and maintained in good repair in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

The facility kitchen was toured on 10/05/23 at 11:00 am, observations of the assisted living kitchen, including food storage areas, food preparation, food service, and interviews with staff were conducted during the annual kitchen inspection.

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

* The steam machine was inoperable;

* The two door reach in refrigerator was inoperable;

* The walk-in freezer located in the independent living community, which stored freezer items for the assisted living community was inoperable;

* The temporary refrigerated trailer in the parking lot was defrosting and refreezing which created freezer burnt food and a build up of ice on the trailer/freezer floor;

* The grease trap on the grill was full; and

* The open shelves below the prep table and steam table had a buildup of food debris and spillage.

b.  Observations of food storage identified the following:

* Stainless steel reach in freezer had food debris and spillage on the bottom shelves;

* Stainless steel reach in freezer had frozen leftover food that was not labeled and dated;

* The white side by side residential freezer/refrigerator lacked a thermometer to ensure the internal temperature was 41 degrees F. or below;

* The white side by side residential freezer/refrigerator had food that was improperly shelved to allow air circulation and refrigerated foods were not covered, labeled and dated;

* The facility was storing fresh cut watermelon and honeydew on ice in a camping cooler on the floor and the temperature of the fruit was above 41 degrees F.; and

* There was a bag of open cooking oats stored underneath the food prep table.

c. Observations of the food service and infection control practices identified the following:

* Cold coleslaw on the tray line had a temperature above 41 degrees F.;

* Staff 3 (Cook) was not using single use gloves properly and was using his gloved hands to plate food (sandwiches, hamburgers, fries, pickles, and fish fillets);

* Staff 4 (Server) was not wearing gloves when plating fruit cups and soup from the tray line; and

* Residents who chose to dine in their apartments were served on styrofoam, paper and plasticware.

The need to ensure proper food storage, food service, employee infection control and to ensure the kitchen was clean and maintained in good repair in accordance with the Food Sanitation Rules was discussed with Staff 1(Administrator) and Staff 2 (Director of Dining Services) on 10/05/23. They acknowledged the findings.

1.The equipment identified in the survey will be repaired if unable to be repaired it will be replaced; food will be stored in accordance with the food sanitation rules; employees will be trained on infection control and infection control practices will be followed by all employees; and the cleanliness of the kitchen will be maintained.

2.Weekly cleaning schedule will be developed, implemented, and will include proper sanitation methods. Infection control procedures will be observed, and signs posted. Food storage practices will be audited for compliance. Steamer and reach in refrigerator have been ordered.

3.Audits will be conducted monthly.  Quarterly quality audits will be conducted in addition to the monthly audit.

4.The Dining Service Director and Executive Director are responsible for corrections and maintaining compliance.