The findings of the kitchen inspection, conducted 6/13/23, 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 revisit to the kitchen inspection of 06/13/23, conducted 08/22/23, 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, interview and record review, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner, and to ensure meals were served at appropriate temperatures and were palatable, in accordance with the Food Sanitation Rules, OAR 333-150-000. include, but are not limited to:

Observation of the kitchen on 6/13/23 at 10:20 am through 1:15 pm revealed the following deficiencies:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on or underneath the following:

* White racks in reach in coolers;

* Flooring in corners, edges, between and under equipment;

* Portable fryer and waffle maker;

* Ceiling vents and fire sprinklers;

* Interior of reach in fridges and freezers;

* Industrial can opener and housing;

* Sides of range and grill;

* Interior of ovens;

* Removable hood vents above range/grill;

* Food processor base;

* Industrial slicer;

* Interior of microwave;

* Juice and cocoa machine;

* Interior of cabinets in beverage service area; and

* Interior of reach in fridge and freezer in activities room.

b. The following areas were found in need of repair:

* Metal shelving in cabinet cooler with pealing/missing coating exposing rusted metal;

* Caulking by beverage area counter tops, missing or contained dirt/debris build up.:

* Caulking in ware washing area had large accumulation of black mold like substance;

* Fire sprinkler by hood was corroded and had a large accumulation of dust/dirt and debris;

* Several small holes/open areas observed in walls under dish area and where pipes or electrical conduit were located;

* Open shelving under steam table with damage to shelves causing an un-cleanable surface.

c. Surface area on tray line and countertops in prep area with scratches and heavy ware, multiple areas on counter tops with chipped or missing surfaces.

d. Multiple items stored in reach in coolers were not dated or labeled. One container of beef roast was several days past it's use by date.

e. Hand washing sink did not have a splash guard to protect service trays from potential splash contamination.

f. Facility did not have test strips available to validate concentration of sanitizer used for surface sanitation buckets and 3 compartment sinks. Upon review of safety information it was determine the chemical they were using was not recommended for kitchen surface cleaning. This was verified by Eco Lab representative to Staff 1 (Administrator). Facility upon gaining this knowledge immediately removed chemical from kitchen and bleach dilution would be used for sanitation of surfaces.

e. Staff was observed to handle raw meat and did not effectively clean hands before moving on to other tasks. Multiple kitchen staff were observed to handle dirty dishes and then move to clean dishes without cleaning or washing hands between tasks.

f. Staff member preparing and/or serving food did not have hair effectively restrained as required.

g. Staff food was found stored in reach in refrigerators where resident food was stored.

h. Chicken was observed stored above ground beef in reach in refrigerator.

i. Scoops were found stored in bulk food item bins.

Surveyor reviewed above areas with Staff 2 (Dining Services Manager) and s/he acknowledged the identified areas.  At 1:00 pm the surveyors reviewed the areas in need of cleaning, repair and poor practices with Staff 1 (Administrator). S/he acknowledged the areas.