The findings of the kitchen inspection, conducted 12/28/23, 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 revisit to the kitchen inspection of 12/28/23, conducted 03/13/24, 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 kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 12/28/23 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas:

* The hood vents above stove/grill had accumulation of  dust/grease;

* The ceiling vents near the walk in refrigerator and freezer had accumulation of dust and the wall area near the ceiling in same location had dust build up; and

* The back splash behind the spray sink area had black matter accumulation.

Additional observations noted dishwashing staff was not washing hands between clean and dirty tasks.

One staff was observed not using hair restraint.

The findings were discussed with Staff 1 (Person in Charge - Cook) and Staff 2 (Executive Administrator) on 12/28/23. The findings were acknowledged.

C 240 The Culinary Department staff will maintain sanitation of all areas of the kitchen. A checklist has been developed the culinary manager outlining daily, weekly, monthly and quarterly sanitation practices to be completed by culinary staff. Checklist will be maintained in a binder in CD office. Culinary Manager will perform quality checks. Once a quarter an outside provide will be assigned to provide a deep clean of the hood. Culinary Manager will provide a schedule and post in the kitchen for staff to be aware of the cleaning schedule of the hood vents.

The ceiling vents will be on a daily or weekly basis schedule.

Maintenance Director and the Culinary Manger will coordinate and provide a best practice for staff to notified Maintenance Director back splash has black matter accumulation. Maintenance Director will have a monthly PM checks to prevent black matter to accumulate and will have a checklist for the Culinary Manager and Executive Director monthly.

Infection Control and sanitation training will be provided to the culinary staff and be completed by February 15, 2024.

Based on observation and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to:

Refer to C240.

Z142 See above POC.

Culinary Manager, Maintenance director, Executive Director or designee will be responsible for the compliance.

February 26, 2024