The findings of the kitchen inspection, conducted 4/6/23, 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 04/06/23, conducted 06/23/23, 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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observation of the main kitchen on 4/6/23 at 10:15 am revealed the following:

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:

* Walls behind and around dish area and food prep area;

* Grill, stove and interior of ovens;

* Ceiling vents;

* Floors in corners/edges, thresholds and under shelving and equipment;

* Metal shelving storing dishes by dish machine area;

* Plastic shelving liners by stove;

* Toaster;

* Industrial can opener and housing and;

* Industrial mixer.

b. The following areas were in need of repair:

* Light fixtures were cracked or missing pieces;

* Industrial mixer had multiple areas of rust;

* Half of toaster was broken;

* Blender was cracked and lid did not fit;

* Cutting boards were heavily stained and scored;

* Microwave had area inside that was rusted and protective coating missing;

* Multiple serving trays were cracked, chipped, or damaged and were not smooth and cleanable.

* Reach in refrigerator not cooling/maintaining temperatures.

c. Three door reach in refrigerator unit (1/2/3) was noted to be at 58 degrees F (Fahrenheit) according to the dial on the outside of door. This was well above required temperature 40 or below. Surveyor asked staff to check temperature of food items in side. Cottage cheese was found at 46.4 degrees F. The left over roast from the night before was at 51.9 F, The large container of mayo was at 52 degrees F. Staff 2 (Dietary Manager) then checked the temperature of all items in the fridge and discarded all items that was greater than 40 degrees F. Staff 2 stated that she had seen the temperature was running high that morning but had thought it was going thru the defrost cycle. Temperature logs for the refrigerator were reviewed and showed for the month of April, four temperatures were 45, 49, 49, 42. There were 2 entries missing. March temperatures were reviewed and there were 14 temperatures recorded over 40 degrees including 2 days the temperature was recorded at 49 degrees F. Kitchen staff stated they had noticed that the temperature of the refrigerator had been increasing and had notified someone. That staff member had checked the temperature that morning and it was at 42 degrees. Staff 1 (Executive Director) was not aware that there was any issue with the cooler not holding temperature.  

d. A cook was observed to touch RTE (ready to eat) food items after handling multiple utensils, refrigerator door, items in refrigerator, thermometer, etc. This placed the RTE food items at risk for possible contamination.

* Industrial mixer was not covered when not in use. Facility staff acknowledged they did not have a cover for when the mixer was not in use.

* Multiple bulk food bins were observed with scoops stored in side the bin (coffee/rice/brown sugar/granola).

Staff 2 and the surveyor toured the kitchen together and Staff 2 acknowledged the above mentioned areas.

At 11:30 am, the surveyor and Staff 1 (Executive Director) toured the kitchen. Staff 1 acknowledged the above areas needed to be addressed.

a.  Cleaning Party scheduled for deep clean after hours. Plan to pressure wash flooring, shelving, appliances (oven, grill, ceiling fans, interior ovens, etc. and wall surfaces.   New microwave being replaced with the old one, bought new industrial toaster.

b.  Light fixture replaced, Repainting mixer, Purchasing new blender, Replacing microwave, ordered new toaster, damaged serving trays thrown out, will throw out old cutting boards, (we had already purchased new boards).

c.  Reach in refrigerator reapired 4/6/2023(was low on refrigerant). In-Service staff on Temps.

d.  In-Service cooks on proper handling of RTE (ready to eat) foo.  Will purchase cover for industrial mixer or cover with extra large trash bag to prevent dust build up when not in use.  In-Service staff on bulk food bins and noit leaving scoops inside.

1.  Deep clean to be completed each week to ensure build up does not come back.  

2.  Daily walk through to ensure all repairs and maintenance are completed immediately or in a timely manner.

3.  Weekly kitchen audits to be completed by DSM and turned in to ED.

4.  ED will oversee DSM to ensure corrections are completed/monitored.