The findings of the kitchen inspection, conducted 03/14/24, 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 revisit to the kitchen survey of 03/14/24, conducted on 06/27/24, 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 was maintained in accordance with Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

a. Observations of the facility kitchen, food storage areas, food preparation, and food service on 03/14/24 revealed splatters, spills, drips, debris and black matter noted on:

* Wall behind sink (adjacent to stove);

* Wall and top of cove base in dish machine area;

* Pipes and floor drain underneath three-compartment sink; and

* Three of four ceiling vents.

b. Cove base in the dish machine area was coming apart from the wall.

The surveyor and Staff 2 (Dietary Supervisor) toured the kitchen on 03/14/24. The areas in need of cleaning and repair were reviewed. He acknowledged the findings.

The need to ensure the kitchen was maintained in accordance with the Food Sanitation Rules was discussed with Staff 1 (Administrator) on 3/14/24 during the exit interview. She acknowledged the findings.

The cleaning of all areas of concern has been started, and added to the weekly cleaning chart. The dietary supervisor will be in charge of monitoring and inspecting to ensure these areas stay clean. These inspections will take place weekly. Cove base in the dishwashing area is being repaired and we will continue to monitor for any further breakdowns. An in-service was held with kitchen staff on proper sanitation and cleaning procedures. Maintenance cleaned and will monitor ceiling vents and floor drains for cleanliness on a monthly basis.