The findings of the kitchen inspection, conducted 11/22/22, 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 11/22/22, conducted 01/26/23, 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, record review, and interview, it was determined the facility failed to ensure food was prepared, and the kitchen was maintained, in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility kitchen, food storage areas, the Bistro, food preparation, and food service on 11/22/22 revealed splatters, spills, drips, and debris noted on:

- Can opener blade and casing;

- Stand mixer;

- Reach in refrigerator;

- Walls throughout the kitchen;

- Flooring throughout the kitchen;

- Doors, flooring, and shelving of walk-in refrigerator and freezer;

- Ice cream freezer;

- Dry storage area flooring, shelving, and food containers;

- Hand washing sinks, including bowls, walls, and dispensers;

- Dishes and cookware stored on open shelving and racks;

- Open shelving and metal rack shelving;

- Bakery racks;

- Carts;

- Underneath and legs of shelving and equipment throughout kitchen; and

- Dishwashing area including flooring, walls, and equipment.

* The sauté refrigerator did not have a thermometer to monitor the temperature of protein based foods.

* There was uncovered, undated, and unlabeled foods in all refrigerators. Multiple foods dated longer than seven days past.

* Prepared foods in the deli and saute refrigerators were lacking dates and were uncovered.

* An opened condiment labeled "Refrigerate after opening" was stored in the dry storage area.

* Open packages were noted in the dry food storage areas.

* Cups left in bins of food.

* Dish washing racks were stored on the floor.

* Staff were observed to not change gloves between tasks while handling ready to eat foods.

* Staff did not wash hand upon entry to the kitchen.

The kitchen was toured with Staff 2 (Dietary Manager) and the information was reviewed with Staff 1 (Campus Administrator). They acknowledged the findings.

Observations of the facility kitchen, food storage areas, the Bistro, food preparation, and food service on 11/22/2022 revealed splatters, spills, drops and debris noted.

The Correction:

1) We will have our staff come in and those working stay after the meal service closes and clean the entire kitchen together.

2) We will implement a new task sign off sheet for daily cleaning tasks to do each night after closing for meal services for cooks, servers and dishwashers will be put into place.

3) All refrigerators will have a working temperature thermometer installed

     a. Daily temps will be logged by the line cook on duty on all working refrigerators

4) Dish washing racks will be moved to be stored on a rack instead of the floor.

5) An in-service was provided on 11/28/2022 for proper hand hygiene and when to change gloves appropriately when handling read to eat food.

6) An in-service was provided 11/28/2022 for proper storage bins with food; not leaving cups in the bins with food. Putting them away properly or hanging them up next to the bin.

7) An in-service was provided to educate staff on the proper ways to store, label and date food in walk-in's, refrigerator, dry storage, and on the cooking line.  

8) New Hand sanitizers will be installed in the kitchen upon walking in for proper hand hygiene.

How the system will be corrected to stay in compliance:

1) We will start weekly deep cleaning of the entire kitchen, walk-in's, floors, walls, ovens, and equipment after the kitchen has closed. At least 4-8 hours a week.

2) We will implement a new sign off sheet for periodic daily walk-throughs to check that items are dated, covered and labeled appropriately by the Executive Chef, or a member of the team.  Corrections will be made immediately upon findings, and staff will be educated each time.

3) Weekly Audits and observations of the kitchen will be conducted by a member of the management team and turned into the Executive Director. The Executive Director and Executive Chef will go over findings and make necessary changes. Weekly audits and observations will include: proper cleanliness, dish washing racks are stored properly, proper hand hygiene and appropriate glove use is being followed,  and inspection of the daily temp logs and daily cleaning task sheets.

4) Monthly quality control meetings with the Executive Director and Executive Chef will be completed to monitor progress and make improvements when necessary.