The findings of the kitchen inspection, conducted 02/15/24, 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 first re-visit to the kitchen inspection survey of 02/15/24, conducted 05/02/24, 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, record review, and interview, 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:

Observations of the main facility kitchen, food storage areas, food preparation, and food service on 02/15/24 revealed:

a) splatters, spills, drips, dust and debris noted on:

- Can opener casing;

- Industrial can opener;

- Interiors of drawers;

- Walk-in freezer floors;

- Service/utility carts and wheels;

- Smoke detector near/above a dishwashing area;

- Interior of oven;

- Interior and exterior of microwave;

- Food contact and non food contact surfaces of industrial slicer;

- Food delivery cart;

- Screen door with dust build up; and

- Shelf under the microwave.

b. The following areas were in need of repair:

- Caulking near hand washing was missing, cracked or found with black matter;

- Walls and caulking around dish machine area with build up of black debris;

- Industrial slicer not working;

- Left oven not operational and;

- Screen door to outside not latching/handle broken off.

* Kitchen staff were observed to handle ready to eat foods with potentially contaminated gloves. Staff wearing same gloves that handled fry pan and spatula cooking chicken breast, open refrigerator door, touching container of ranch dressing and sour cream and then handling flour tortillas, shredded lettuce and shredded cheese.

At approximately 2:00 pm, the areas in need of cleaning, repair and attention were reviewed with Staff 1 (Executive Director). S/he acknowledged the findings.

Areas found to be out of compliance referenced in section A.  have all been cleaned as of 3/4/24.  Dietary director will continue to monitor cleanliness of kitchen daily and will be doing weekly audits per prestige policy of quality assurance to ensure ongoing compliance with OAR 333-150-000.  

ED will be responsible for continued compliance through weekly meeting with dietary manager, kitchen walkthroughs and quality assurance audits.

Items referenced in need of repair in section B.  have been repaired.  Dietary manager will continue to oversee kitchen appliances and will alert ED and Maintenance department in timely manner of any items in need of repair.

Employee inservice to be held 3/26/24 to provide re-education on food handling, glove usage, apron & hair restraints, food beverage labeling, use by dates, food storage, cleaning checklist and expectations.

Expressions memory care kitchen, deep clean of kitchen and repair of drawer have been completed as of 3/6/24.  Dietary manager to check for continuing compliance of cleaning checklist and proper food storage weekly per prestige quality assurance policy.  ED to meet with dietary manager weekly and do weekly kitchen walkthroughs to ensure policies being followed.