The findings of the kitchen inspection, conducted 06/13/24, 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 re-visit to the kitchen inspection of 06/13/24, conducted 08/27/28 through 08/28/24, 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:

Observation of the kitchen on 06/13/24 at 09:30 am through 12:00 pm revealed the following:

a. The following areas were in need of cleaning and/or repair:

* Can opener blade had debris;

* Kitchen entrance/exit doors and frames had black scuffs, gouges, and peeling paint, which exposed the door and frame surfaces;

* Walk in refrigerator and freezer fans had a buildup of dust and debris;

* Hand mixer had a buildup of dried matter and debris;

* Vent above the sanitizer test station was coming loose;

* Vent above the three compartment sink had paint scrapes and debris;

* Exhaust vents of the hood had dust and debris;

* Ceiling tiles above the hood had a buildup of yellowish-brown matter;

* The walls behind the ware washer had a buildup of debris, dust, and black matter;

* Multiple small holes were in the wall above the three compartment sink and dishwashing station;

* There was a large, circular hole in the wall by the "Out" door of the kitchen;

* There were multiple holes in the cabinet that housed a small, reach-in refrigerator; and

* Part of the corner board was missing near the "Out" door of the kitchen.

b. Multiple food items in the freezer were found without dates after they were opened.  

c. Poor infection control practices observed, but not limited to:

* Dining room had preset tables with food contact surfaces of cutlery exposed to potential contamination; and

* Industrial and commercial stand mixers were not covered when not in use.

Staff 1 (ED) and Staff 2 (Dining Services Coordinator) toured the kitchen areas with the surveyor on 6/13/24. They acknowledged the findings.

a. Areas in need of cleaning and repair

* Can opener has been cleaned

* Kitchen entrance/exit doors cleaned, fixed, and repainted

*Walk-in refrigerator and freeaer fans cleaned

*Hand mixer cleaned

*Vent above sanitzer station secured

*Vent above 3 comparment sink cleaned and repainted

*Exhaust vents of the hood cleaned

*Ceiling tiles cleaned and painted or replaced

*Wall behind ware washer cleaned

*Holes in walls repaired

*area by small reach in was reconfigured

*corner board repaired

b.Staff trained on freezer dating and storage

c. silverware is now being wrapped prior to table setting

*covers were purchased for stand mixwers

2. Cleaning schedule posted in kitchen to be completed by staff.

3.Weekly verification of tasks being completed by Dining Services Corrdinator.

4. Dining Services Coordinator and Executive Director are responsible for monitoring.