The findings of the kitchen inspection, conducted 07/25/24, 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.

Tag numbers beginning with the letter C refer to the Residential Care and Assisted Living rules. Tag numbers beginning with the letter Z refer to the Memory Care Community rules.

The findings of the first revisit to the kitchen inspection of 07/25/24, conducted 09/26/24, 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, interview, and record review, it was determined the facility failed to prepare and serve food in accordance with Oregon Food Sanitation Rules. Findings include, but are not limited to:

The kitchen was toured at 9:50 am on 07/25/24. The following was identified:

a. Food spills, splatters, debris, dust, grease, pink grime, and/or black matter were observed in the following main kitchen areas:

* The white lip inside the ice maker;

* The ceilings throughout the kitchen;

* The legs of stainless steel shelving throughout the kitchen;

* The top of the warewasher;

* The metal venting housing and the vents above the hot pass;

* The drawer with ice cream scoops and tongs;

* The sides and interiors of the gas ovens;

* The interior and exterior of the small oven to the right of the gas ovens;

* The pipe to the right of the small oven;

* The knobs of the warming area to the right of the beverage refrigerator, on the gas oven, and on the hot pass station;

* The exterior of the Robot Coupe mixer;

* Electrical outlets throughout the kitchen;

* The shelf-mounted can opener by the toaster;

* The garbage can exteriors;

* The vent in the freezer;

* Both kitchen doors and their frames; and

* Both rack holders in the dining room.

b. Food spills, splatters, debris, and dust were observed in the following memory care kitchenette areas:

* The top, interior, and sides of the refrigerator and freezer;

* The cabinet door frames and interiors; and

* The walls and posts in the kitchenette area;

c. Items in the memory care kitchenette were not dated and labeled.

d. The refrigerator in the memory care kitchenette lacked a thermometer.

e. The following areas in the main kitchen were in need of repair:

* The caulking behind the handwashing sink;

* The wall behind the metal shelving to the right of the hot pass had paint missing;

* Wall edges throughout the kitchen had exposed metal and missing paint;

* The gas oven was not operable; and

* The large stand mixer was rusted and chipped above the bowl, with potential for contaminating food in the bowl.

f. Plastic utensils were stored in open containers on the bottom shelf below the hot pass with potential for contamination.

g. Staff 3 (Cook) did not have a current food handler's permit.

h. There were oranges with visible mold in the walk-in refrigerator of the main kitchen.

The need to ensure Oregon Food Sanitation Rules were followed was discussed with Staff 1 (ED) and Staff 2 (Dining Services Director) on 07/25/24. They acknowledged the findings.

1. Orange with mold was removed from the refrigerator and thrown away. An audit of all items was completed to ensure no other spoiled food was present and any items that appeared spoiled were taken out of production and thrown away. All areas identified during survey will be cleaned on or before 8.20.24. Mixer was taken out of service and a new one was ordered on 7.26.24. New trash cans have been purchased, are in use and are added to the cleaning schedule. Food Handlers for cook identified during survey complete course and obtained certificate on 7.25.24 and was emailed to surveyor same day. 2. A deep clean of the kitchen is scheduled for 8.20.24. A cleaning schedule will be developed and implemented by Dining Service Coordinator and Executive Director. All dining associates will be trained on proper food storage and identifying areas of spoilage by 8.5.24. Dining Service Coordinator received ServeSafe training not just completing the course, but also train the trainer to be able to certify other associates. 3. Dining Service Coordinator will review cleaning schedule documentation and completion 3x weekly for the next 30 days, and then twice weekly ongoing as part of standard operations. Executive Director or designee will review cleaning schedule as well as complete kitchen walkthrough twice weekly for the next 30 days and then weekly ongoing as part of standard operations.

4. Touch up paint and caulking will be completed along with corner guards added throughout kitchen. 9/23/2024 Accepted Yes No 2. How will the system be corrected so this violation will not happen again? Accepted Yes No 3. How often will the area needing correction be evaluated? Accepted Yes No 4. Who will be responsible to see that the corrections are completed/monitored? Accepted Yes No P a g e 2 | 2 5. The Executive Director, Dining Service Coordinator and Maintenance Manger are responsible for this plan of correction.

Based on observation, interview, and record review, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to:

Refer to C240.

Refer to C240.