The findings of the kitchen inspection, conducted 12/18/23, 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 12/18/23, 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 2nd revisit to the kitchen inspection of 12/18/23, conducted 06/24/24, 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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observation of the main kitchen and dining room service area was conducted on 12/18/23 from 1:00 pm through 4:15 pm.

a. An accumulation of food spills, splatters, dirt, dust, and/or black matter was visible on or underneath the following:

* Multiple food carts, upright carts and service carts throughout the kitchen and dry food storage area;

* Multiple stainless steel racks throughout the kitchen;

* Walk-in refrigerator and freezer shelves and flooring;

* Walk-in refrigerator blower cage and ceiling;

* Dry food storage floor and shelving;

* Exterior dry food storage bins;

* Walls, floors and doors throughout the kitchen;

* White cabinets and shelving below the steam table;

* Wall behind the steam table;

* Prep table below microwave;

* Interior/exterior microwave;

* Wall behind the prep table and underneath spice shelves;

* Wall above and below two compartment sink;

* Interior, exterior and behind the "Wolf" grill /ovens;

* Interior, exterior and behind the "Sunfire" oven;

* Drawer underneath "Cleveland" steamer;

* Multiple soiled oven mitts;

* Interior of the two drawer warmer wells;

* Exterior conveyor toaster protective coating was peeling off;

* White food bins underneath prep table (near walk-in refrigerator);

* The walls above and below the warewash area had a buildup of brown matter;

* There was no dedicated eyewash sink (currently shared with handwashing sink); and

* Wall, light switch and janitor's tub had a buildup of black matter in and around the drain.

Mt. Harris dining room:

* Interior and exterior cabinet below coffee counter;

* Juice machine drip tray was rusting; and

* Pre-set tableware was set more than 30 minutes prior to meal service and tableware was not inverted.

The following areas were in need of repair:

* Janitors closet door and door frame;

* Dry storage door and door frame;

* Floor thresholds into dry food storage, walk-in refrigerator, wash machine area and dining room;

* The walk-in refrigerator door sweep/seal;

* Multiple floor tiles throughout the kitchen had worn, missing grout and pieces of broken tile;

* Wood panel on the end of the steam table was porous and uncleanable;

* Missing trim on the steam table that exposed wood underneath;

* Multiple utensils were made of wood which created a porous and uncleanable surface; and

* Multiple plastic utensils and scrapers were broken down and in need of replacement.

b. Food Storage:

* Multiple uncovered, unlabeled and undated food items in the reach-in refrigerator and freezer;

* Multiple perishable food items in the walk-in were held past the expiration date; and

* Multiple food items were left uncovered.

c. Infection control:

* Chloride sanitizer bucket was not at proper concentration for surface sanitation;

* Staff failed to clean prep table surfaces in the back of the kitchen and on the tray line between uses;

* Staff failed to wash hands and/or don gloves during meal preparation; and

* Staff failed to have hair restrained while in the kitchen.

At approximately 3:30 pm on 12/18/23, the kitchen was toured and the above areas of concern were discussed with Staff 2 (Dining Services Director). He acknowledged the findings.

(1) We have hired a person strickly for cleaning the areas in question. She starts on Monday, Jan 22, 2024. We have also put into affect additional training for all kitchen staff. We have also hired a new maintenance assistant to address all racks, door, paint, and tiles issues.

(2) The system will be corrected through food handlers training and constant required training.

(3) & (4) Areas are being evaluated weekly by Executive Chef and ESD.

Based on observation and interview, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. This is a repeat citation. Findings include, but are not limited to:

Observation of the main kitchen and dining room service area was conducted on 03/14/24 at 2:15 pm.

a. An accumulation of food spills, splatters, dirt, dust, and/or black matter was visible on or underneath the following:

* Several walls throughout the kitchen;

* Floor grout, thresholds and underneath appliances;

* Cabinets and shelving below the steam table;

* Wall behind the steam table;

* Wall behind spice shelves;

* Pipes and wall above and below the two compartment sink;

* Exterior and behind the "Wolf" grill /ovens;

* Interior, exterior and behind the "Sunfire" oven;

* Metal shelf below the steamer;

* Floor thresholds between the kitchen and dry storage;

* Drawer underneath the "Cleveland" steamer; and

* Interior of the two drawer warmer wells.

Mt. Harris dining room:

* Interior and exterior cabinets below coffee counter.

b. The following areas were in need of repair:

* Floor threshold into dry food storage had a gap between the tile and transition strip.

At approximately 3:30 pm on 03/14/24, the kitchen was toured, and the above areas of concern were discussed with Staff 2 (Dining Services Director). He acknowledged the findings.

The need to ensure the kitchen was maintained in good repair and in a sanitary manner in accordance with Food Sanitation Rules was discussed with Staff 1 (Executive Director) and Staff 2 during the exit conference on 03/14/24. They acknowledged the findings.

(c240) Food spills and splatters have been cleaned and are being checked and cleaned daily. Walls throughou the kitchen have been cleaned and are being maintained. Floor grout and thresholds have been cleaned and replaced. Cabinets and steamer have been deep cleaned and are now part of our daily cleaning Wall behind steamer and spice shelves have been cleaned and are being maintained daily. Pipes and wall behind 2 compartment sink has been cleaned and are now part of our daily cleaning. Wall behind ovens and grill have been cleaned and are being cleaned regularly. All tables and drawers have been cleaned and are now part of our daily cleaning schedule All ovens have been cleaned (interior and exterior)     

Based on observation and interview, it was determined the facility failed to ensure their relicensure survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to:

Refer to C 240.

Dining room cabinets have been clean and organized inside and out. All broken tile has been replaced.

Executive Chef is keeping record and completing daily/weekly checks of all areas of correction. Executive Director is backing up the checks with EC reporting weekly to ED with regard to the findings on all check and any necessary corrective action taken.