The findings of the kitchen inspection, conducted 11/28/2022, 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 revisit to the kitchen inspection of 11/28/22, conducted 02/07/23, 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, record review and interview, it was determined the facility failed to ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the main facility kitchen, food storage areas, food preparation, and food service on 11/28/22 revealed splatters, spills, drips, dust and debris noted on:

- Can opener blade and casing;

- Stand mixer;

- Interiors of drawers;

- Open stainless steel shelving throughout kitchen;

- Underneath shelving and equipment;

- Floors throughout kitchen;

- Plate warmer;

- Service/utility carts;

- Dish machine top;

- Walls behind and near the dish machine;

- Baking rack in main kitchen area;

- Walls and outlet by food prep area;

- Fan over steam table and range

- Vents in ceiling;

- Walk in freezer floor.

* Exterior of the range, range top, grease trap of grill were found with grease and food debris build up. Left oven cover in need of repair.

* White cutting boards found with deep scoring and staining. (small portable and long attached on/near steam table).

* Dish washing racks were observed stored on the floor.

* Kitchen staff was observed serving food with long painted and/or acrylic nails and not wearing gloves.

* Kitchen staff observed in kitchen and doing prep and service items without hair being restrained.

* Kitchen staff was observed prepping ready to eat food (applesauce in bowls) after touching potentially contaminated items (drawers/fridge handles/etc) directly after returning from dining room service tray delivery without washing hands.

* Staff 3 was working in kitchen with expired food handlers card (9/30/2022)

Staff 2 (Dietary Manager) and the Surveyor toured the kitchen. Staff 2 acknowledged the above findings.

The areas in need of cleaning, repair and attention were reviewed with Staff 1 (Administrator). He acknowledged the findings.

1. Can opener blade and casing cleaned. Stand mixer cleaned. Interiors of drawers cleaned. Open stainless steel shelving throughout kitchen cleaned. Underneath shelving and equipment cleaned. Floors throughout kitchen cleaned. Plate warmer cleaned. Service/Utility carts cleaned. Dish machine top cleaned. Baking rack in main kitchen area cleaned. Walls and outlet by food prep area cleaned. Fan over steam table and range cleaned. Vents in ceiling cleaned. Walk in freezer floor cleaned.

Exterior of the range, range top, grease trap of grill cleaned. Oven cover has been repaired.

White cutting boards with deep scoring and staining have been ordered

Dish washing racks are stored on shelf (dunage rack)

All kitchen staff have been trained on proper glove use as it relates to long painted and/or acrylic nails - Gloves will be worn while prepping and serving food.

Kitchen staff have been training and are adhering to proper hair restraints

All kitchen staff have been trained on proper handwashing standards as it relates to ready to eat food after touching potentially contaminated items

All kitchen staff have their food handlers card

In-service scheduled week of December 19, 2022 for proper food handling and sanitation standards

2. Training and competency evaluation for kitchen staff and direct care staff on kitchen cleanliness and food service. Dining Service Director will oversee dining service and cleanliness. Administrator will do weekly sanitation, food service audit and observation.

3. Weekly

4. Dining Service Director, Administrator