The findings of the kitchen inspection, conducted 05/29/24, 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 re-visit to the kitchen inspection of 05/29/24, conducted 08/05/24, 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 05/29/24 at 11:10 am, the facility kitchen was observed to need cleaning in the following areas:

a. Food spills, splatters, debris, dust, grease, black, brown and/or white matter was observed on, under, below and/or behind the following:

* Lower shelves of counter top refrigerator and juice dispenser, toaster counter, steam table and steamer;  

* Hood vents above grill/stove;

* Sides of grill/stove and oven doors;

* Warmer drawer front on steam table;

* Commercial mixer splash guard;

* Drain under single sink prep counter;

* Ceiling vents between stove/grill and steam table, above kitchen entrance door and dishwashing area;

* Exterior of microwave;

* Floor under toaster counter and behind and under stove/grill/steamer; and

* Floor under dishwashing area.

The areas which required cleaning were observed and discussed with Staff 1 (Dietary Services Manager) and discussed with Staff 2 (Executive Director) on 05/29/24. The findings were acknowledged.

The Administrator or Designee will over see dailiy operations of the kitchen to ensure quality of cleanliness.

Facility Administrator and or Dietary Manager will do daily cleaning task inspections.

The Administrator implemented daily, weekly and monthly cleaning check off list for all kitchen staff

Kitchen staff prepare 3 meals a day with a soup of the day with snacks available to all resiednts apon request. Snacks

consist of sandwitches, fruits and vegetables seven days a week.

Dietary Manager has a food committee once a month to ion encourage involvement from the residents to develop menus of the residents liking.

Dietary Manager provides menus to be accessible to the residents one week in advance.

Maintenance or designee cleans vents, between stove /grill and steam table, above kitchen entance door and dishwashing area monthly or as needed.