The findings of the kitchen inspection, conducted 01/26/23, 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 01/26/23, conducted 03/30/23, 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 second revisit to the kitchen inspection of 01/26/23, conducted 06/02/23, 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 the kitchen was clean and food was stored appropriately, in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 01/26/23 at 12:30 pm, the facility kitchen was observed to need cleaning in the following areas:

* Floor under and around stove, oven and counter with microwave had dirt and food debris; and

* Wall behind microwave had dried splatters and streaks running down to the floor.

Food items not stored appropriately:

* Multiple items in the walk-in refrigerator were without dates/labels:  Opened bags of cheese (no date), previously cooked hot dogs in reusable bag with white congealed fat and beginning to turn a whitish-green color (no date); leftover pasta with sauce and meat that had been covered with plastic wrap, but the wrap was split down the center with the food exposed (no date and type of meat not identified), red sauce not labeled or dated, multiple other items not labeled or dated; and

* Reach-in refrigerator had multiple items not labeled or dated including sour cream and salsa.

*The potentially spoiled food items were discarded by Staff 1.

The areas described above were discussed with Staff 1 (Executive director) and Staff 2 (Dining Services Manager) on 01/26/23. The findings were acknowledged.

C 240 - 333-150-000

Floor under the stove, and counter with with microwave had dirt and food debris:

- We cleaned the area ourselves.

- We scheduled a professional cleaning from Oregon Hood Cleaning 2/17/22 at 6:30 p.m.

- This area has been included on our nightly cleaning list for the cooks before closing.

- This area has been included on our monthly audit form conducted by the Kitchen Manager and/or the Executive Director.

Multiple items in the walk-in refrigerator & reach in refrigerator were without dates and lables and not properly sealed.

- We have added "updating and monitoring dates / labels and properly sealing food" to the clean up check-list after each meal.

- We have assigned employees from each shift to monitor and update dating/labeling and proper sealing of containers and foods.

- Before closing the kitchen each night the kitchen staff will check all labeling and sealing of food in pantry, freezer, walk-in refrigerator and reach in refrigerator.

- The Kitchen Manager will ensure that all temperatures, cleaning, and labeling protocols are being adhered to and will sign off on a weekly checklist approving of such protocols.

- The Executive Director will inspect all logs and checklists weekly.  

Based on observation and interview, it was determined the facility failed to ensure the kitchen was clean and food was stored appropriately in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

The facility's kitchen was toured on 03/30/23 at 1:31 pm.

a. An accumulation of food spills, splatters, loose food debris, dirt, dust and garbage was observed on, in and/or underneath the following:

* Flooring surrounding microwave, two-door convection oven, griddle and stove;

* Shelving under two-door convection oven;

* Wire racks under two-door convection oven;

* Griddle;

* Stove; and

* Stand-up refrigerator.

b. Observation of the facility's walk-in refrigerator and pantry revealed the following foods were not covered, dated, and/or labeled appropriately:

* Hard boiled eggs;

* Milk products;

* Cream based salad;

* Large container of multiple types of cheese;

* Large bag of shredded cheese;

* Jelly sauce;

* Individual servings of canned fruit;

* Pasta;

* Cereal;

* Tortillas;

* Rice;

* Powdered sugar;

* Nuts; and

* Chocolate sprinkles.

c. Multiple dented cans were visualized in the facility's dry storage area.

During a kitchen tour with Staff 1 (ED) and Staff 2 (Dining Services Manager) on 03/30/23 at 3:00 pm, the importance of not using dented cans, the items that required cleaning, dating, labeling and covering were observed and discussed. They acknowledged the findings.

We have revamped our whole kitchen routine and timelines.

Each staff member has their own checklist of things to complete while on their shifts, according to their role, Monthly, Weekly, and Daily.

We scheduled an all staff inservice training on our new dining service systems and protocols for Wednesday, April 19th, 2023 and will be put in to action on April 24th, 2023.

We have hired a new chef who used to be a Dining Service Manager,  who will be our health & safety supervisor. One of her duties is to check all dates and items in pantry, refrigerator, and freezer when she arrives at 10 a.m. and leaves at 7p.m. She also checks temperature logs at the beginning of her shift and the end of her shift.

Each person who lables and dates food items to be stored are required to put their initials on the lable so, at the very least we know who isn't lableing.

We have hired three dietary aids to help with kitchen prep, cleaning, and serving duties.

We have purchased bag clips and lables to be put on all opened dry, refrigerated, and items.

Fully wiping down ovens, stovetops, counters, and racks is a daily duty that is assigned to the cooks. Deep cleaning ovens, stove tops, counters and racks every Sunday is a duty that have been assigned to the cooks.

We have purchased a new reach in refrigerator.

We have purchased a new ice machine.

I can send you the  training session packet that is being presented on April 19th, 2023 by April 24th, 2023.

Based on observation and interview, it was determined the facility failed to ensure the kitchen inspection survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to:

Refer to C240.

Refer to C240