The findings of the kitchen inspection, conducted 03/20/24, 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 re-visit to the kitchen inspection of 03/20/24, conducted 05/20/24, 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 practices and protocols were in accordance with the Food Sanitization Rules OARs 333-150-0000. Findings include, but are not limited to:

On 03/20/24 at 11:00 am, the following areas were observed:

* Five boxes of food were stored on the floor under the shelves in the walk in freezer;

* Containers of food (strawberries, fruit, cottage cheese) were stored on ice on the counter without being covered between portioning contents for the lunch service in the dining room, the area was a high traffic area for staff in and out of the kitchen, creating potential cross contamination;

* Ceiling light covers and a vent above the food service line had an accumulation of dust;

* Improper glove use, failure to change gloves between tasks and wash hands properly between glove changes; and

* Lack of hair/beard restraints.

The findings were discussed with Staff 1 (Dining Services Director) and Staff 2 (Executive Director) on 03/20/24. The findings were acknowledged.

Actions:

a. Inspect storage areas after food deliveries for proper storage.

b. All actively served food will be covered with a lid or plastic wrap, dated, and marked with the meal service.

c. All cleaning projects that are out of reach for staff, will be put in maintenance connection for facilities manager to perform or to bring tools so that kichten staff are able to perform dutes in a timely manner.

d. immediate education and signage posted on proper use of gloves in a kitchen setting and cross contamination.

e. All staff will be educated on the use of hair nets, for all hair types and growth.

System Correction:

a. in-service on proper food storage and correciton.

b. in-service with education.

c. in-service with education on how to report or ask for equipment.

d. in-service and education on relias for food service for servers and cooks.  

e. in-service and education on relias.

How Often Evaluated:

a. weekly

b. daily

c. weekly cleaning schedules/expecations.

d. daily

e. daily

Who will be in charge of auditing:

Culinary Director, Executive Director, and designated staff with a list of audits to perform while inspecting for complaince.