The findings of the kitchen inspection, conducted 12/6/22, 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 12/6/22, conducted 3/8/23, 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, butler pantry, food storage areas, food preparation, and food service on 12/6/22 revealed splatters, spills, drips, dust and debris noted on:

- Can opener blade and casing;

- Floors in dish machine area in between tiles;

- Microwave inside surfaces in butler pantry;

- Food contact and non food contact surfaces of small diameter thermometer probe;

- Inside of drawer in butler pantry;

- Butler pantry freezer with spills;

* Items found in refrigerator in butler pantry that were not dated (ice cream, milk, sandwich).

* Cutting boards found with deep scoring and staining.

* Kitchen staff found not following proper procedures for 3 compartment sink use (not soaking soiled items for correct time, not letting items set/soak in sanitizing solution for required time).

* Scoops were found in multiple bulk food storage containers (coffee, flour, sugar, brown sugar, oats).

* Kitchen staff observed not washing or sanitizing hands between dirty and clean dish washing tasks.

*Person In Charge was not able to verbalize adequate knowledge for:

 - correct temperatures (holding/reheating)

 - correct method for cooling items;

 - correct cooking temperatures for different food items;

 - signs and symptoms of food borne illness;

 - methods for preventing cross contamination;

 - identifying potentially hazardous foods;

* the following areas were in need of repair;

 - Area missing grout in dish machine area between wall and dish area.

 - Large area of tile in dish room noted with missing or damaged grout with visible food and dirt debris noted in between tiles.

At approximately 10:15 am, Staff 2 (Dietary Manager) and the Surveyor toured the kitchen. Staff 2 acknowledged the above findings.

At 11:00 am the areas in need of cleaning, repair and attention were reviewed with Staff 1 (Executive Director). She acknowledged the findings.

1.*Can opener blade and casing to be cleaned with sanitizer after each use. *Floor grout to be addressed/repaired. *Butler pantry cleanliness to be documented using 10 minute daily audit. Thermometers to be cleaned after each use. * Cutting boards to be replaced. * Scoops have been removed from storage containers. *Grout in dish area repaired/replaced.

2. *Sanitizer will be kept near the can opener. *Floor grout repair has been submitted. *10 minute daily audit will be completed daily. * Sanitizing wipes are present near the therometers. * Replacement cutting boards have been ordered. *All dining staff to receive additional training for proper method of 3 sink washing. * All dining staff to received additional verbal and written instructions for proper hand washing. Dining services coordinator to complete training.

3. Daily during 10 minute audit.

4. The Dining Service Coordinator, Executive Director and/or designee are reponsible for correction and monitorin

Based on observation, record review and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to:

Refer to C240.