The findings of the kitchen inspection, conducted 08/22/2023, 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 08/22/23, conducted 11/01/23, 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, record review, 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 main facility kitchen, food storage areas, food preparation, and food service on 08/22/23 revealed the following:

a.  An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following:

* Can opener blade and casing;

* Commercial meat slicer;

* Industrial and table top mixer;

* Open stainless steel shelving throughout kitchen;

* Floors underneath shelving and equipment;

* Walls behind equipment;

* Service/utility carts;

* Dish machine top;

* Walls in dry storage area;

* Walls behind and near the dish machine;

* Fan over steam table and range;

* Ceiling vent; and

* Walk in freezer floor.

b. Commercial meat slicer and industrial stand mixer were not covered when not in use.

c. Green and white cutting boards were found with deep scoring and staining.

d. Exterior and interior of the oven, range top, and grease trap of grill were found with food debris build up and grease. Convection oven interior and exterior were found with food debris build up and grease.

e. Kitchen staff were observed handling clean dishes after handling dirty dishes without washing or sanitizing hands.

f. Ice machine was observed with visible black and pink substances on interior of machine.

g. Cafe bar straws were stored without cover or individual wrappers. Disposable single service straws and utensils were stored with food contact portions open to potential contamination.

h. Tables in the dining area were set with cutlery with food surface contact areas exposed to potential contamination.

i. Ready to eat food items were observed on plate without cover or serving utensil in the cafe bar.

Staff  2 (Dining Services Director) and the Surveyors toured the kitchen. Staff 2 acknowledged the above findings.

The areas in need of cleaning, repair and attention were reviewed with Staff 1 (Administrator) and Staff 2  on 08/22/23 at 1:10 pm. They acknowledged the findings.

All areas noted in section A have been cleaned, and added to a rotating cleaning schedule to ensure ongoing compliance

Slicer & Mixer are covered and will remain covered when not in use

White & green cutting boards have been ordered to replace old ones with deep scoring and staining

All kitchen staff have been trained on proper handwashing standards as it related to ready to eat food after touching potentially contaminated items

Oven has been cleaned inside & out

Ice machine was emptied and cleaned inside & out - filter replaced, monthly cleanings will continue

Individually wrapped straws have been ordered and placed out for resident use

Silverware is now wrapped with surface contact areas fully wrapped

Refrigerator temperature has been corrected.

Pastry holder ordered for café bar as well as serving utensils placed

2. In-service occured 8/29/23 for proper food handling and sanitation standards - full kitchen cleaning occurred 9/5/23

Task sheets put into place to ensure cleaning tasks are not fallen behind on

3.The Director of Dining Services will be responsible for monitoring cleanliness & ensuring task sheets are completed daily/weekly

4. Training and competency evaluation for kitchen staff and direct care staff on kitchen and kitchenette cleanliness and food service. Dining Service Director will oversee MC dining service and cleanliness. Administrator will do weekly sanitation, food service audit and observation.