The findings of the kitchen inspection, conducted 12/07/22, are documented in this report. The survey was conducted to determine compliance with the OARs for Residential Care and Assisted Living Facilities for Resident Services - Meals and Oregon Health Service Food Sanitation Rules OARs 333-150-0000.

The findings to the first revisit to the kitchen inspection survey of 12/07/22, conducted on 02/08/23 are documented in this report. It was determined the facility was in substantial compliance with the OARs 411-054-0000 for Residential Care and Assisted Living Facilities for Resident Services - Meals and Oregon Health Service Food Sanitization Rules 333-150-0000

Based on observation and interview, it was determined the facility failed to ensure the kitchen was clean and food items were properly stored in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 12/07/22 at 10:30 am, the kitchen was observed and the following food items were stored improperly:

* Four individual servings of ice cream in small freezer below the toaster were uncovered and undated;

* Containers of food (cut up melons, red peppers, yellow sauce, cut meat and tofu) in the walk in cooler were undated;

* In the walk in freezer cardboard boxes of food items were directly on the floor, meats in plastic bags were undated, frozen cut of meat was directly on the floor, container of cooked meat was undated; and

* In the dry storage area the following items were stored directly on the floor: a container of flatware, boxes of food items (cake mix, chocolate), an open bags of cake flour and panko crumbs, boxes of compostable cups and paper muffin cups, boxes of cereal and box of rice.  

The following areas observed on 12/07/22 at 10:30 am were in need of cleaning:

* Lids on four containers of food in the dry storage area had food debris on them;

* Vents above the stove had build up of grease/dust;

* Vent above the dish machine was heavily covered in dust;

* Microwave had dried on food debris on interior walls and door.  

One serving staff was observed to towel dry insulated plate covers.

The concerns described above were discussed with Staff 1 (Executive Chef) and Staff 2 (Associate Executive Director) on 12/07/22. The findings were acknowledged.

OAR 333-150-0000 -Food Labeling

1.Actions taken to correct rule violation will include:

a)All culinary staff will receive in-service training on labeling of all foods upon utilization.  

a.All culinary staff will receive in-service training specific to:

i.Ice cream will be scooped upon request only.

ii."To go" ice-cream will be stored in individually covered containers and labeled appropriately.

iii.All pre-prepared food (including cooked meat) that is stored in the walk in cooler and freezer and will be labeled appropriately.

2.To ensure compliance with #1 checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

3.To ensure compliance with #1 daily checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

4.Executive Chef, Dining Room Supervisor, or designee will be responsible for ensuring corrections are completed and monitored.

OAR 333-150-0000 -Food Storage

1.Actions taken to correct rule violation include:  

a.All culinary staff will receive in-service training on proper food storage.

i.All culinary staff will receive in-service training specific to:

1.All food in walk in freezer will be stored 6 inches or more off the floor.

2.All items in dry storage will be stored on the racks above the floor.

2.To ensure compliance with #1 checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

3.To ensure compliance with #1 daily checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

4.Executive Chef, Dining Room Supervisor, or designee will be responsible for ensuring corrections are completed and monitored.

OAR 333-150-0000 -Cleanliness and Sanitation

1.Actions taken to correct rule violation include:

a)All culinary staff will receive in-service training on kitchen cleanliness and sanitation.

a.All culinary staff will receive in-service training specific to:

i.Soiled dry storage lids will be cleaned regularly.

ii.Vents above the stove and dish machine will be removed and cleaned at least weekly or more frequently if needed.

iii.Microwave will be cleaned daily and/or as it becomes soiled.

iv.Insulated plate covers will be air dried after coming out of dish machine.

2.To ensure compliance with #1 checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

3.To ensure compliance with:

i.#1.a.i,iii,iv above daily checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

ii.#1.a.ii above weekly checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

4.Executive Chef, Dining Room Supervisor, or designee will be responsible for ensuring corrections are completed and monitored.

Based on observation and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to:

Refer to C 240.

Refer to C240 above.