The findings of the kitchen inspection, conducted 01/08/24, 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 first revisit to the kitchen inspection of 01/08/24, conducted 03/14/24, 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 second revisit to the kitchen inspection of 01/08/24, conducted 05/10/24, 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 kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 01/08/24 at 10:50 am, the facility kitchen was observed to be unclean and practicing improper storage of food in the following areas:  

a. Food spills, splatters, debris, dirt, grease and/or black matter were observed on, in  or underneath the following:

* The reach in refrigerator by coffee station - interior bottom shelf and exterior door/vents;

* The walk in refrigerator and freezer floors;

*Lid on bin of flour;

*Sides of steam table, stove/grill/flat top, deep fryer and salad refrigerator;

* Lower shelves throughout the kitchen;

* The wall behind the stove/grill/flat top;

* Flooring throughout the kitchen, including walk in refrigerator and freezer; and

* Exterior of garbage cans.

b. The following areas were in need of repair:

*Several ceiling lights were out; and

* A strip of metal edging on the lower shelf under the steam table was not secure, creating a potential hazard.

c. The following items were not properly stored:

* A pan of lemon bars on rolling cart were uncovered in walk in refrigerator;

* A scoop/cup in sugar bin;

* Two stacks of boxes on the floor in walk in freezer;

* A box of pasta and individual cereal bowls on the floor in dry storage room;

* Containers of seeds/nuts/crackers in dry storage were covered loosely with plastic wrap and not dated/labeled; and

* A container of unknown contents in dry storage was not labeled/dated.

Dishwashing staff was not washing hands between dirty and clean areas.

Several staff were not wearing hair and/or beard restraints.

The above areas were observed and discussed with Staff 1 (Line Cook)  and discussed with Staff 2 (Executive Director) and Staff 3 (Hospitality Manager) on 01/08/24. The findings were acknowledged.

A. Side work checklist has been implemented.

Check list is to be signed off at the end of teach day to ensure all areas have been cleaned, lids returned to containers, and that everything is labeled properly.

Authorized employees to sign off on implemented checklist: Chef, Sous Chef, Hospitality Manager, Lead Server.

This is effective 1/26/24

B. Light fixture has additional repairs required. This will be resolved by 2/20/24 .

Strip of metal edging has been repaired.

Staff has been educated on the process of reporting maintenance requests.

C. Proper storage training has been implemented.  Team accountability has been reinforced.

Staff has been additionally trained to change gloves or wash hands inbetween dirty and clean dishes.

Team is wearing appropriate attire such as beard and hair nets. Managers are required to enforce this at all times.   

Based on observation and interview, it was determined the facility failed to ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. This is a repeat citation. Findings include, but are not limited to:

On 03/14/24 at 12:40 pm, the facility kitchen was observed to be unclean and practicing improper storage of food in the following areas:  

a. Food spills, splatters, debris, dirt, grease and/or black matter were observed on, in or underneath the following:

* Compressor to small refrigeration unit was exposed, adjacent to plate covers on serving line, and covered with thick layer of dust;

* Pooling of large amount of charred oil observed between stove and salad station;

* The side of the stove covered with grease;

* Floors throughout the kitchen had food debris and grease in the corners, under equipment and around the perimeter of the kitchen;

* Walls throughout the kitchen had multiple spills, smears, splatters, and black streaks;

* Plastic sheeting on the side of the open three-shelf rack covered with grease, sticky matter;

* Cooktop knobs and handles had sticky matter, built-up grease and dried food debris on them; and

* Air intake vents of "hold oven" covered with a thick layer of dust.

b. The following items were not properly stored:

* Multiple containers in dry storage were not dated/labeled; and

* A bin of unknown contents in dry storage was not labeled/dated.

The above areas were observed and discussed with Staff 2 (Executive Director) and Staff 4 (Executive Chef) on 03/14/24. The findings were acknowledged.

A. A commercial cleaning service has been contracted to deep clean quarterly.

Staff will be cleaning, paying attention to walls, splatters, and dust. Chef and FOH manager to sign off during AM walk-through.

Compressor to small refrigeration unit has been disposed of and replaced with a new one.

B. Re-training of proper food storage and labeling.

3. Executive Chef and FOH manager to inspect areas daily to ensure proper cleaning tasks are completed.

4. Administrator will have records of completed and approved tasks.

Based on observation and interview, it was determined the facility failed to ensure their re-licensure survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to:

Refer to C240.

Refer to C240.