The findings of the kitchen inspection, conducted on 11/08/23, 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 revisit to the kitchen inspection of 11/08/23, conducted on 01/10/24, 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 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, food preparation and food service on 11/08/23 revealed the following:

* The alcove to the right of entering the dining room (and visible to the people dining) had chipped paint;

* The waiting staff area prior to entering the kitchen and to the right, had containers for the silverware, sugar packets, jelly packets with observed debris in each container;

* The waiting staff area, to the right, had a glass rack with visible dust accumulation;

* A lower cabinet door, in the same area, was missing and other cabinet doors were scuffed;  

* The waiting staff area, to the left, in the cabinets under the soda machine had brown matter present;

* There were utility carts stored in the area prior to entering the kitchen with built up of brown matter and debris throughout;

* The area prior to entering the kitchen, including all doors within that space, were observed to have chipping paint throughout, and the flooring had built up black matter along the baseboards and corners;

* Multiple garbage receptacles located throughout the kitchen areas were without lids and the outsides were covered in food debris spillage;

* Multiple doors in the main kitchen, including, but not limited to the walk-in cooler, dry storage area, and bathrooms, were observed to have brown and black matter and all had chipping paint present;

* Multiple walls in the kitchen had gouges and chipped paint observed;

* All observed cutting boards, including the attached cutting boards located on the fruit refrigerator and the steam table, had deep score marks present;

* The flooring throughout the kitchen, including the dish washing area and janitor's closet, was observed to have black and brown build-up along the baseboards and corners;

* The warewashing machine had built up debris on the top and the wash temperature gauge was in disrepair;

* The floor drains located in the dish washing area had black and brown matter in each one;

* Multiple drawers throughout the kitchen being used to store cooking utensils were observed to have food debris in them;

* Upper stainless steal shelving throughout had dust and debris present when touched;

* There were no test strips available to staff to use for the sanitizing buckets;

* The sides and top of the char broiler had black build-up present;

* There was built up food debris present on the sides of the stove;

* The ovens were used to store pans, and had built up food debris inside;  

* The bottom cabinet located under the fry table had built up debris present;

* Multiple lower cabinets, including in the "am prep area" and the cool food holding area, had dripped debris down the inside doors;

* The inside of the convection oven and "hot box" had built up food debris present;

* The racks where bread was stored had dust, debris, and damage present;

* The outside of the food processor had dried food debris located on the base of the machine;

* The upper spice shelf and spice tray had an accumulation of spice debris present; and

* The hot water faucet located in the janitor's closet, was dripping.

The areas in need of cleaning and repair were reviewed with Staff 3 (Food and Beverage Director) and Staff 4 (Chef) on 11/08/23. They acknowledged the findings.  

1. All identified areas that required cleaning or deep cleaning were started immediately following the inspection including food transport carts. Areas that required touch-up paint or full repainting have started. Stainless steel surfaces have been cleaned for loose debris or build up. Flooring is scheduled for professional cleaning in December. Temp gauge in dish room was and is working. Hot water faucet is scheduled for repair. Receiving pricing on cutting board replacement.

2. These items and areas are under a weekly inspection and monthly inspection checklist.

3. Weekly & Monthly.

4. Kitchen Chef, Food and Beverage Director Executive DIrector, Assistant Executive Director.