The findings of the kitchen inspection, conducted 05/15/23, 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 05/15/23, conducted 07/20/23, 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, interview, and record review, it was determined the facility failed to ensure food was prepared in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the kitchen, food storage, prep, and service on 05/15/23 revealed:

Spills, splatters, and debris were noted:

* Behind and on the interior of the range;

* Interior and exterior of cabinets and drawers throughout the kitchen;

* The open shelving below the tray line;

* The knife rack;

* The can opener blade and casing;

* Interior of all reach in refrigerators and freezers;

* Floor throughout the kitchen and dry storage area;

* The dishwashing area flooring, walls, and equipment; and

* Interior of the microwave.

* Staff 2 (Assistant Director/Cook) explained the facility used bleach and water for the sanitizer bucket and it was not monitored to ensure the correct solution. The auto dispense Quaternary solution was available, but not hooked up to the sink.

* The chlorine solution used for sanitizing dishes was not monitored to ensure correct ratios.

* Multiple prepared food items in the refrigerator were not dated or labeled.

* Multiple packaged food items were not dated when opened.

* Unpasteurized eggs were stored above other foods.

* There were expired food items in the refrigerator.

* Boxes were stored beneath the shelving in the dry storage not allowing for six inches for clearance or cleaning.

* There was no evidence of the monitoring of food temperatures on the steam table.

The areas in need of cleaning and food storage guidelines were reviewed with Staff 1 (Director) and Staff 2 on 05/15/23. They acknowledged the findings.

The menu to be posted in the dining room with the alternates if they are refusing the main meal. Cook to write the menu on the board provided. Also to give the residents a menu at their table.

Kitchen to be sanitized and make sure that it is staying clean and documented. Sanitizer buckets to be filled with sanitizer from dispenser.

All foods in refridgerators to be labeled and stored accordingly. Eggs to be on the bottom of the fridge. No boxes stored on the floor in the pantry and all foods that are expired to be removed.

Steam table to be temp checked to ensure that food is being served at correct temperatures to and documented.

Cleaning schedule and all temperatures to be checked weekly to ensure that processes for the kitchen are being followed by the cook and documented. Director and assistant director to follow up weekly to ensure that this is being done.

Dishwasher to be checked with the correct strips and documented.