The findings of the kitchen inspection, conducted 9/13/22, 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 first revisit to the kitchen inspection survey of 9/13/22, conducted on 12/20/22 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, interview and record review, it was determined the facility failed to ensure a clean kitchen environment, in accordance with the Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observations of the kitchen with Staff 2 (Executive Chef), on 9/13/22 at 9:54 am, revealed the following:

*The ceiling had two areas of peeling paint; one above the back food preparation area and the other one near ceiling vents in the front food service area. There was a hole in the ceiling near the back food prep area.

*Light fixtures and vents had a significant accumulation of dirt and dust. Several light fixtures were missing covers.

*The dish machine had dried food matter and splattered debris on the sides, front, legs and top of the dish machine.  A layer of dust and dirt had accumulated on the pipes and temperature box below the dish machine.  The wall directly behind the dish machine and sink beside the dish machine had splattered food, dust and dirt.

*The floor and drain in the dish machine area had accumulations of dirt, loose food debris and black-colored matter.

*Two trash can did not have lids in the area near the stove.

* The can opener blade had a build-up of food debris.

*The knife holder was cover with dust, dirt and debris.

*Walls, flooring and pipes beneath the food prep compartment sink was covered with food splatters and dirt.  

*The plate warmer had a layer of dirt and food matter on its top, sides, legs and wheel covers.

*The rack at the end of the stove with food items on it had a build-up of dirt and debris on the shelves.

*Electrical outlets throughout the kitchen had layers of dust and black-colored matter. Electrical box cover was missing near the kitchen entrance exposing wires.

*Multiple appliance knobs and handles had sticky matter and dried food debris.  

*Metal shelves, storing clean pots and pans, had an accumulation of dirt and food matter.

*Oven handles and knobs had a layer of food matter and grease in the creases. Splattered grease and food debris on the sides, front of the stove, fryer, and steamer. The hood vents had an accumulation of dust, grease and debris.

*Dry food storage bins had dirt and food matter on their tops and sides. The flour and brown sugar bins contained scoops.

*The dry storage room wall behind the door had black matter on it, and the Cadet heater had dirt and debris on the grill.

*Flooring throughout the kitchen had dried food matter, loose food debris and thick, black matter along the perimeter and around the appliances.

*Staff 3 (Cook) was unable to explain the proper cooling methods of food.

*The beverage station cabinet fronts were peeling off leaving an uncleanable surface.

The surveyor reviewed the above areas with Staff 1 (Interim Executive Director), Staff 2, and Staff 4 (Environmental Director) the areas needing cleaning and repair. Staff 2 had a kitchen list of items that needed to be cleaned, however staff were not initialing areas indicating the areas were being cleaned. Staff 1 and Staff 2 acknowledged the above areas needed to be cleaned and repaired. Staff 4 acknowledged the areas that needed to be repaired.

Facility has cleaned and corrected all areas listed, continued observation by Excutive Chef will be done on a weekly, and quarterly review. Task sheets have been put into place and will also be monitored by Excutive Chef.