The findings of the kitchen inspection, conducted 05/07/24, 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 first re-visit to the kitchen inspection of 05/07/24, conducted on 07/16/24, 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 kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 05/07/24 at 11:05 am, the facility kitchen was observed to need cleaning in the following areas:  

Food spills, splatters, debris, dust, grease and/or black matter was observed on the following:

* Wall behind dishmachine and surrounding the Ecolab dispensing unit;

* Vents below the doors of freezers #1 and #2;

* Sides of the deep fat fryer and stove/grill;

* Back of the stove/grill;

* Wall behind the stove/grill/deep fat fryer;

* Shelf under the steam table;

* Two large food bin lids under the prep counter; and

* Ceiling vent above two compartment sinks - dust accumulation.

Other areas of concern included:

* Two garbage cans were not covered when not in active use.

* Three kitchen staff lacked hair and/or beard restraints.

The areas of concern were observed and discussed with Staff 1 (Food Service Director) and discussed with Staff 2 (Director of Operations) on 05/07/24. The findings were acknowledged.  

C 240:  Wall behind dish maching, vents below doors of freezers, sides of deep fat fryer and stove/grill, back of stove/grill, wall behind deep fat fryer, shelf under steam table, large food bin lids under prep counter, and ceiling vent above compartment sinks have all been cleaned following the inspection.

Further, these items have been added to weekly and monthly cleaning schedules and will be audited by a walkthrough of the kitchen monthly to be conducted by ED and Dining Services Director.

Garbage Cans have been covered and staff have been reminded to keep them covered.

Hair and beard restraints have been purchased are now in use for kitchen staff.