The findings of the kitchen inspection, conducted 02/23/24, 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 re-visit to the kitchen inspection of 02/23/24, conducted on 05/22/24, are documented in this report. The facility was found 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 facility kitchen on 02/23/24 from 10:40 am through 1:15 pm revealed the following deficient practices.

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:

* Pipes, walls, gauges, disposal, drain, walls and flooring behind/underneath and on top of the dish machine;

* Kitchen drains;

* Ceiling light fixtures;

* Removable hood vents;

* Stove, oven and grill knobs, doors, and exteriors;

* Grill top and interior of ovens;

* Table and shelving under steamer;

* Top of steamer;

* Shelving under try line;

* Industrial mixer;

* Floors throughout the kitchen had black matter build-up, food debris and grease in corners, under equipment and around perimeter edges;

* Exterior and interior of reach in cooler by tray line;

* Under and behind shelving in dry good storage;

* Utility carts;

* Interior and exterior of food delivery carts;

* Baking rack/cart;

* Plastic bulk bins and lids;

* Juice machine;

* Coffee station in dining room;

* Cabinet under coffee station;

* Walk in freezer floor;

* Under tables in Dining room;

* Dining room table cloths; and

* Walk in cooler and freezer fan cages.

b. The following areas needed repair:

* Caulking in ware washing area with black matter debris buildup;

* Holes in wall under window;

* Leak under sink by coffee/beverage station; and

* Missing tile by walk in cooler.

c. Multiple food items/packages/containers found in dry food storage that were open to potential contamination.

d. Dirty dishes were found stored on clean dish side of dish machine area, along with observed food debris.

e. Multiple dry good food items were not dated when opened.

f. Multiple cutting board, cooking pots, pans and utensils were found in poor repair needing replaced.

g. Multiple cold food items were found stored on a utility cart in the main kitchen during meal prep from 10:40 am through 12:00 pm not on ice or other means to keep temperatures at or below 41 degrees. Multiple items on this cart were potentially hazardous food items (Hot dogs/cheese/deli meats/salads/mayo/dressings/prepared salads/pre cooked chicken/hardboiled eggs).

h. Staff drinks were stored in food prep areas. Two staff drinks were not of approved receptacles making potential contamination during consumption possible (no lid or straw).

i. A non kitchen staff member was observed to enter kitchen during lunch service without hair restraint and did not wash their hands. This staff member touched/handled multiple pieces of kitchen equipment.

j. Hand washing sink was located next to food prep area with food processor and other equipment close to sink. There was no splash guard to protect food prep area and equipment from potential contamination from hand washing.

k. Sanitation rags were not stored correctly. The bucket for sanitation rags was observed with multiple rags not covered or submerged with sanitation solution.

n. Dining area was observed to have preset silverware and service ware that was not protected from potential contamination as required.

At approximately 1:00 pm, Staff 1 (Administrator) was informed of areas in need of cleaning and repair. S/he acknowledged areas of concern.

1. All areas identified in subsections a, b, d, f and j that were found to be deficient are inprocess of being cleaned, repaired/replaced/modified.

All areas identified in subsections c, e, g-k and n, staff training will be provided to team members for the following topics:

Proper storage for dry food items

Proper storage for cold food items

Designated storage area for personal beverages to include use of lids and straws

Proper use of hair restraints when entering the kitchen

Proper use and storage of sanitation rags

Proper protocol for preset silverware to prevent potential contamination

2. To ensure that this violation does not happen again, all areas in a, b, d, f and j will be monitored via cleaning schedules and for items c, e, g-k and n these items will be added to a sanitation inspeciton audit tool will be used on a weekly basis to monitor these areas.

3. The areas identified in subsections a, b, d, f and j will be monitored per the frequency identified on the cleaning schedules and the areas identified in subsections c, e, g-k and n, will be monitored per the frequency identified on the sanitation inspection audit tool.

4. The Dining Services Director will be responsible to see that the corrections are completed/monitored by reviewing the cleaning schedules and kitchen sanitation inspection audi tool on a weekly basis.