The findings of the kitchen inspection, conducted 08/15/22, 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 08/15/22, conducted 11/02/22, 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 food was prepared in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility kitchens, food storage areas, food preparation, and food service on 08/15/22 revealed:

* Splatters, spills, drips, and debris noted on:

- Cage and blades of fan blowing from window into the kitchen;

- Carts used to deliver food;

- Shelving throughout kitchen;

- Interiors of reach in refrigerators;

- Hand-washing sinks;

- The blade and casing of can openers;

- Microwave interiors;

- Interior of the ovens;

- The deep fat fryer;

- Range tops; and

- Interior of drawers, cupboards and cabinets.

* Hand-washing sinks were used to hold staff personal items.

* There was not a small diameter probe thermometer available  to measure thin foods.

* Garbage cans in food preparation areas did not have lids for when not in use.

* There was no documented evidence of staff monitoring the temperatures of food prepared in the kitchen.  

* No evidence of monitoring of the sanitizer levels of the low temperature dish sanitizer. Staff were not able to locate sanitizer strips. The supplier of the dish sanitizer was contacted and strips were provided the same day.

* A bag of raw chicken was observed in a container of standing water. Staff 2 immediately began running cold water over the chicken.

* Staff were observed to not change gloves between tasks during the preparation of lunch or sanitize hands upon entering the kitchen.  

* Caregiving staff assisting with meal service and delivery were not using aprons.

The areas in need of cleaning and repair were reviewed with Staff 1 (Administrator) and Staff 2 (Dietary Services Manager).  They acknowledged the findings.

1. The kitchen received a deep clean, personal items were removed from sink, lids placed on garbage cans, and additional thermometer ordered.  

2. The dining services staff will receive additional training on the kitchen Cleaning Schedule, Food Temperature Logs, Food thawing processes, and proper glove use. The caregiving staff will receive additional training on wearing aprons when assisting with meal service.

3. The Dining Services Director will review this area weekly per the Quality Assurance - Dining Review Schedule.

4.  The Executive Director will be responsible for ensuring corrections are completed and monitored.

Based on observation, interview and record review, 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 C 240.

Refer to C 240.