The findings of the kitchen inspection, conducted 09/27/23, 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 09/27/23, conducted on 01/29/24, 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 09/27/23 at 11:05 am, the facility kitchen was observed to need cleaning in the following areas:

* The walk in refrigerator floor had black matter in the corners;

* The walk in freezer door handle had orange matter;

* The ceiling vent near entrance had dust build up;

* The wall behind the stove had build up of grease;

* The front of deep fat fryer had grease build up;

* The wall beside deep fat fryer had splattered grease and black matter;

* The lower shelves throughout the kitchen had food debris and splatters;

* The top and cover of ice machine had spills/debris/drips;

* The area behind and the shelves underneath the steamer, next to the stove had debris/dust; and

* The exterior doors of the reach in refrigerator had streaks/splashes/drips.

The ceiling light fixture in the prep area was uncovered.

Boxes of Styrofoam cups and food containers were sitting directly on the floor in kitchen service area.

The findings were discussed with Staff 1 (Dietary Manager) on 09/27/23 and were acknowledged.

1. All identified areas in the kitchen have been deep cleaned, and all repairs have been completed.

2. Routine cleaning schedules for kitchen have been updated to include areas that were missing. Dietary Manager will be reviewing cleaning schedules weekly, at a minimum, and will follow up as needed. Dietary Mananger will complete a monthly kitchen sanitation audit, to include repair work needed, and ensure any deficencies will be corrected timely.

3. System will be evaluated monthly as part of the Continuous Quality Improvement process to include a review of the monthly kitchen sanitation audits.

4. Executive Director, Director of Housekeeping and Dietary Manager will be responsible for maintaining this system