The findings of the kitchen inspection, conducted 10/03/23, 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 10/03/23, conducted 12/14/23, 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 and interview, it was determined the facility failed to ensure food was prepared, and 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 facility kitchen, food storage areas, and food preparation on 10/03/23 revealed splatters, spills, drips, and debris noted on:

- Hand washing sinks and supplies;

- Can opener blade and casing;

- Walls throughout the kitchen;

- Plate warmer exterior and interior;

- Shelving below the steam table;

- Open stainless steel shelving and metal rack shelving throughout the kitchen,

- Shelving in laminate cupboards across from tray line;

- Dining room beverage station surfaces and cupboard interiors;

- Underneath shelving and equipment throughout kitchen;

- Dishwashing area, including flooring, shelving, and equipment; and

- Flooring throughout the kitchen including cove base.

* Visible debris was noted on the clean side of the dish machine.

* The tray line cutting boards were deeply scored and stained.

* Uncovered, undated, and unlabeled prepared foods in all refrigerators.

* Packaged foods not dated when opened.

* Boxes of food were on the floor in the walk in freezer.

* Staff with beards did not have hair restrained.

* Laminate shelving was damaged creating un-cleanable surfaces.

The areas in need of cleaning and repair were reviewed with Staff 1 (Executive Director) and Staff 2 (Executive Chef) on 10/03/23. They acknowledged the findings.

The Chef has purchused all new cutting boards, trash cans and can openers. Chef has also bought hair and beard nets. Maintenance has fixed all laminated shelving.

Deep clean conducted. Chef will be doing weekly inspections to insure all areas are clean and debris free. Cleaning logs have been put in place, they will be checked every other day for completion. Chef will be checking for dates and lables on all items opened and unopened.

The Chef, Sous Chef and Dining room supervisor will be help responsible to insure that all corrections have been made.