The findings of the kitchen inspection, conducted 04/25/24, 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 04/25/24, conducted on 07/02/24, are documented in this report. The facility was found 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 kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 04/25/24 at 11:10 am, the kitchen was observed to have the following concerns:

* Two trays of uncovered desserts were stored on a rolling cart in the walk in refrigerator, creating potential cross contamination;

* Floors throughout the kitchen underneath counters, sinks, stove/grill and dishwashing areas, including corners, had debris and black matter build-up;

* Dishwashing area - the wall and caulking behind the spray hose sink had a build-up of black matter;

* The dishwashing machine sides and top had debris and drips/spills;

* The walk-in refrigerator ceiling in front of fans had a build-up of dust, creating potential for cross contamination;

* The walls behind and beside the stove/grill had grease drips; and

* Ceiling lights had missing covers in dishwashing area, prep area, and dry storage.

The areas of concern were observed and discussed with Staff 1 (Director of Dining Services) and discussed with Staff 2 (Executive Director). The findings were acknowledged.

1A.  Items identified were covered.  Staff audited and covered any/or additional items identified.

1B.  Kitchen floor has been cleaned including underneath sinks, stove/grill, and dishwashing areas/corners.

1C.  Caulking behind the spray hose sink has been re-caulked.  

1D.  Dishwashing machine sides and top have been cleaned.

1E. The Walk-in refrigerator ceiling in front of the fans has been cleaned

1F.  Walls behind stove/grill has been cleaned.

1G.  All ceiling lights without covers have covers.

2A.  All dietary staff in-service on Proper food storage and transport procedures.

2B.  Daily, weekly, and monthly training of cleaning schedules training provided to all dietary staff.

2C.  Annual training on food storage/transport policies will be provided.

3. The Dietary Manager or designee will audit to ensure daily, weekly, and monthly cleanings are completed accordingly daily for the first 30 days.   The dietary Manager or designee will audit cleaning logs bi-weekly for post first 30 days for the next 60 days. The dietary Manager or designee audits cleaning logs once a week post 90 days.

4. The Dietary Manager will ensure audits are completed accordingly.  The Executive Director will review daily, weekly, and monthly cleaning log audits weekly for the first 90 days and then monthly post 90 days.