The findings of the kitchen inspection, conducted 08/01/23, 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 to the kitchen inspection of 08/01/23, conducted 08/31/23, 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, interview, and record review, it was determined the facility failed to ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

The kitchen was toured with Staff 2 (Dining Services Coordinator).

Observations of the facility's kitchen, food storage areas, food preparation, and food service on 08/01/23 revealed:

* Splatters, spills, stains, and debris noted on:

- Hand washing sink;

- Can opener blade and casing;

- Wire rack storage shelves in walk-in refrigerator, walk in freezer, and throughout the kitchen;

- Door handle and door of walk-in refrigerator;

- Open stainless-steel shelving throughout the kitchen;

- Walls throughout the kitchen;

- Floors in walk-in refrigerator, walk-in freezer, throughout the kitchen, tile cove base, and drains;

- The dishwashing area walls, floors, and equipment;

- Both sides and the interior of the range, grill, and oven;

- Standing mixer;

- Food delivery carts; and

- Cages of fans blowing in walk in refrigerator and freezer.

* There was no small diameter thermometer to measure the temperature of thin foods.

* There was no evidence food temperatures were monitored on the steam table.

* The cutting boards attached to the steam table were deeply scored and stained black.

* Dish racks were stored directly on the floor.

* The wiping cloth sanitizer bucket was not monitored to ensure the sanitizer was dispensing at the correct parts per million, the solution was tested, and at the correct level.

* There was no evidence the low temperature dish sanitizer machine was monitored to ensure the chorine was at the correct levels and the machine was reaching the required temperature. The machine was tested and the bleach solution was not between 50 and 110 part per million. The temperature gauge appeared to be not operational. Ecolab was immediately contacted and scheduled to service the machine on 08/01/23.

The kitchen was reviewed with Staff 1 (Executive Director) and Staff 2. They acknowledged the findings.

* We will be doing a detailed deep clean of our entire kitchen area. We will thoroughly be cleaning all splatters, spills, stains and debris on our hand washing sink, can opener, wire storage racks, door handle, door of walk-in, stainless steel shelving, floors in walk-in, dishwashing floors, range, grill, oven, standing mixer, delivery carts, and fans. We will be implemention a daily/weekly cleaning schedule and check-list so that we know these items are being taken care of consistently and not being over looked anymore. Each area listed on the SOD will be evaulated in a weekly basis to ensure constant cleanliness.

*We have ordered small diameter thermometers so that we are able to measure the temps of thin foods. We are ordering several, so that if one is misplaced, we will always have one available. We will also keep them in a consistent area so everyone who works in the ktichen knows where they are located.

*We have already ordered a replacement steam table so that we are able to know the specific temps being used. This will prevent all issues in the future. If we have technical issues with this new steam table, we will fix or replace it asap. We are also receving new cutting boards to go along with our new steam table. We will also replace them as needed in the future so to avoid any deep scores and black stains.

*Dish racks have been moved off the floor and underneath our dishwashing table. If any associate sees them placed on the floor, they will immediately move them to under the table and off the floor. This will be monitored several times throughout the day to ensure they are not being left on the floor.

*Sani-Pail test logs have been printed and are being utilized for the sanitizer bucket. This will be tested and recorded every two hours for all sanitizers. We will be replacing solution every two hours for Oaiss 146 & APEX Solid Quat and every 4 hours for Smartpower Sink Surface.

*We have printed and have begun utilizing Low Temp Dish Machines logs. We will be monitoring and recording dish machines temps and chemical levels every meal period.