The findings of the kitchen inspection, conducted 05/24/23, 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 05/24/23, conducted on 08/10/23, are documented in this report. The facility was found to be 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 appropriate food storage, cleanliness, and handwashing were demonstrated within the kitchen, in accordance with the Food Sanitization Rules OARs 333-150-0000.

Findings include, but are not limited to:

On 05/24/23 at 11:25 am, the kitchen was observed to have the following concerns:

* Five stacks of boxes of frozen food were stored directly on the floor of the walk in freezer;

* Scoops/cups were stored in containers holding thickener, decaf and regular coffee;

* Areas in need of cleaning:

 - The wall behind the steamer;

 - The side and top area of the deep fat fryer;

 - The vents above the stove; and

 - Ceiling areas surrounding ceiling vents.

* Two dishwashing staff failed to wash their hands when returning to the kitchen after delivering meal trays, between dirty and clean tasks, and prior to donning gloves.

The areas of concern were observed and discussed with Staff 1 (Dietary Manager) and Staff 2 (Administrator) on 05/24/23. The findings were acknowledged.

The following actions have been taken to correct each violation:

1. All stacks of boxes of frozen food were removed from the walk-in freezer floor and placed in appropriate location within the walk-in freezer.

To prevent this violation from occuring again, the walk-in freezer has been reorganized to accommodate supply delivered. In event supply exceeds shelf space, crates have been supplied to prevent items from resting on floor.

2. Scoops and cups were removed from containers holding thickener, decaf and regular coffee.

To prevent this violation from occuring again, an alternate location for each designated scoop has been established.

3. The wall behind the steamer has been thoroughly cleaned.

The deep fat fryer has been thoroughly cleaned.

The vents above stove have been thoroughly cleaned.

The ceiling area surrounding the ceiling vents has been thoroughly cleaned.

To prevent this violation from occuring again, the Dietary Manager will inservice dietary staff on cleaning procedures and implement daily cleaning protocals and assigned task list to ensure thorough cleaning/repair.

4. All dietary staff have been inserviced on importance of washing hands when returning to kitchen after delivering meal trays, between dirty and clean tasks and prior to donning gloves.

To prevent this violation from occuring again, hand washing will be evaluated weekly by dietary manager, or designee, for four weeks, and quarterly thereafter.

The Dietary Manager, or designee, will be responsible to see that corrections are complete and monitored. All areas needing correction will be evaluated weekly by dietary manager, or designee, for four weeks, and quarterly thereafter.

The Dietary Manager, or designee, will be responsible to see that corrections are complete and monitored.