The findings of the kitchen inspection, conducted 01/18/23, 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 re-visit to the kitchen inspection of 01/18/23, conducted 04/27/23, 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 and interview, it was determined the facility failed to ensure food was prepared, and 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 facility kitchen, food storage areas, food preparation, and food service on 01/18/23 revealed splatters, spills, drips, and debris noted on:

- Stand mixer;

- Exterior sides and behind the gas range and oven;

- Walls throughout the kitchen;

- Flooring throughout the kitchen;

- Cookware stored on open shelving and racks;

- Open shelving and metal rack shelving;

- Bakery racks;

- Underneath shelving and equipment throughout kitchen;

- Triple pot sink area; and

- Dishwashing area including flooring, walls, and equipment.

* Raw chicken was left in a bucket of standing water in the sink.

* The laminate to the tray line was damaged creating an uncleanable surface.

* A scoop was left with the handle in the flour.

* Box of food was stored directly on the floor in the walk-in freezer.

* There were undated and unlabeled foods in all refrigerators.

* The chemical sanitizer for the low temperature dish machine was not monitored to ensure it was reaching the required level.

* Dish washing racks were stored on the floor.

* Staff were using a Quaternary solution for sanitizing towels. There was no evidence of testing the solution to ensure it was between 150 and 200 parts per million.

* Dietary Staff were observed to not change gloves between tasks during food preparation and service.

* Dietary Staff did not wash hands upon entry to the kitchen.

* Dietary Staff did not have long hair restrained.

Staff 3 (Dietary Manager) and the surveyor toured the kitchen. She acknowledged the findings.

The areas in need of cleaning and repair, food storage, sanitation and hand hygiene were reviewed with Staff 1 (Executive Director) and Staff 2 (Facility Owner) on 01/18/23.

Staff have been re-educated on the the following topics and processes:

* Proper procedure for ensuring that the foods being served have been properly temped prior to being served to the residents.

* Staff have been re-educated on the need to have their hair pulled back and restrained during meal service.

* Foods that are being served to the residents will be covered for delivery

Thermometers are made available to staff for temping foods prior to serving. Temp logs will be implemented for documentation of temped foods.  Foods being served for room service will be covered prior to leaving the kitchen area.

Audits will be conducted weekly for compliance for one month, then monthly for compliance.

The Administrator will be responsible for the correction and on going complianc