The findings of the kitchen inspection, conducted on 02/16/23, 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 first re-visit of the kitchen inspection of 02/16/23, conducted 05/01/23, 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 and interview, it was determined the facility failed to ensure the kitchen was clean and in good repair in accordance with the Food Sanitation Rules OAR 333-150-00. Findings include, but are not limited to:

Observation of the kitchen on 02/16/23 at 11:45 am, revealed the following areas were in need of cleaning and/or repair:

* Baseboards, ledges and lower wall areas throughout the kitchen perimeter had accumulated food particles, dust and brown matter;

* Floors in the walk-in freezer had food particles and dried spills;

* Multiple cutting boards had gouges and a build-up of food matter on the surfaces;

* Trash receptacles with food debris did not have lids;

* The secured cutting board installed along the length of the sandwich prep table had gouges and a build-up of food matter on the surface; and

* Multiple open packages in the dry storage area were unsecured or sealed to prevent cross contamination.

On 02/16/23 at 1:30 pm the areas requiring cleaning and/or repair were reviewed with Staff 1 (Administrator) and Staff 2 (Culinary Director). They acknowledged the findings.

Citations: Baseboards, ledges and lower wall

areas throughout the kitchen perimeter

had accumulated food particles, dust

and brown matter. Plan of Correction: Kitchen staff completely scrubbed all walls on 2/16/2023.  They degreased all walls. The Executive Chef placed this cleaning duty on weekly cleaning list. This list will be completed by kitchen staff on a weekly basis.  The Executive Chef and/or Sous Chef will ensure this weekly cleaning task is completed and continue to monitor.

Citation: Floors in the walk-in freezer had food

particles and dried spills. Plan of Correction: The freezer has been swept and mopped as of 2/17/2023. The freezer floor will be swept and mopped on a weekly basis.  The ongoing process of sweeping and mopping will be a weekly task to be monitored by the Executive Chef and the Sous Chefs.

Citation: Multiple cutting boards had gouges and

a build-up of food matter on the

surfaces. Plan of Correction: All new cutting boards have been purchased and the old cutting boards will be thrown out.  In the future cutting boards will be replaced as soon as gouges appear. The Executive Chef will monitor cutting boards on a weekly basis to ensure they don't have gouges or a build-up of food matter. New cutting boards arrived on 3/1/2023.

Citation: Trash receptacles with food debris did

not have lids. Plan of Correction: All new lids for trash cans have been purchased, 16 in total.  The first set arrived on 2/28/2023.  The next set of trash can lids arrived on 3/6/2023. The Food and Beverage Director or the Executive Chef will monitor trash can lids on a monthly basis to ensure they are all in good working order.

Citation: The secured cutting board installed

along the length of the sandwich prep

table had gouges and a build-up of food

matter on the surface. Plan of Correction: All new cutting boards have been purchased for the secured stations. Old cutting boards were removed and we bought a scraper to refinish the older cutting board. We will put the older cutting board back into rotation if they can be properly refinished and free of gouges or food matter. In the future cutting boards will be replaced or scraped as soon as gouges appear. The Executive Chef will monitor cutting boards on a weekly basis to ensure they don't have gouges or a build-up of food matter. New cutting boards arrived on 2/28/2023.

Citation: Multiple open packages in the dry

storage area were unsecured or sealed

to prevent cross contamination. Plan of Correction: All open packages to be dated when opened, placed into food storage containers or wrapped in plastic. Open packages can also be placed in ziplocks and sealed. All items have been stored properly as of 2/17/2023.  Executive Chef and/or Sous Chefs to monitor and correct issues with staff on a daily basis.  Signs stating the policy have been hung up in the storeroom.