The findings of the kitchen inspection, conducted 04/24/24, 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 revisit to the kitchen inspection of 04/24/24, conducted on 07/02/24, 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 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 04/24/24 at 11:10 am, the following concerns were observed:

* Kitchen staff carried a sheet pan of individual servings of dessert that were uncovered, using the elevator to the second floor;

* Dishwashing area: the wall underneath spray hose sink and the wall behind the dishwasher had significant drips/splatters of black/brown matter;

* The ceiling vent above dishwasher had an accumulation of dust build-up;

* The hood vents above stove/grill had an accumulation of grease and dust; and

* Improper glove use, including not washing hands between glove changes and not changing gloves (or washing hands) upon returning to the kitchen.

The areas of concern were observed and discussed with Staff 1 (Dietary Manager) and discussed with Staff 2 (Executive Director) on 04/24/24. The findings were acknowledged.

1. All kitchen staff have been trained on the proper procedures to take food to the second floor dining room and resident rooms including ensuring that all open food containers are cocvered before leaving the kitchen. This be monitored daily by the dietary manager and other cooks on the schedule

2. We have implemented a cleaning schedule for the dishwashing area. This includes night cleaning of the area under the dishwasher/sink as well as the wall behind the dishwasher. This will be monitored by the dietary manager as well as the cook in charge on a regular basis

3. The ceiling vent above the dishwaher has been added to the weekly cleaning schedule/checklist. This will be monitored by the dietarty manager for compliance.

4. The hood vents above he stove/oven area have also been added to the weekly/as needed cleaning checklist. Kitchen staff have been training on proper cleaning of these vents. The dietary manager will monitor this for compliance

5. Proper gloves usage training has been provided to all Kitchen staff and will be part of any new hire training to ensure that handwashing is completed between glove use as well as when re-entering the kitchen.  This training will be done by the dietary manager who will monitor  ongoing compliance.   

Based on observation and interview, 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 C240.

Refer to C 240