The findings of the kitchen inspection, conducted 08/02/23, 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 revisit to the kitchen inspection of 08/02/23, conducted 11/03/23, 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 and interview, it was determined the facility failed to ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules OAR 333-150-0000. Findings include, but are not limited to:

On 08/02/23 at 11:00 am, the following improper practices were observed:

* The dishwasher was not displaying the rinse temperature. The display showed a flashing "P2" code. Staff 1 (Maintenance Director) indicated the element in booster may be going out. Staff 2 (Food Service Director) called Ecolab to check immediately;

* Three garbage cans were not covered when not in use;

* The vents above the stove were greasy/dusty;   

* Improper glove use included not washing hands between changing from dirty to clean gloves and multiple uses with same pair of gloves, such as leaving service line and conducting other activities and returning to the service line; and

* Several staff were not using hair restraints.

The areas of concern were observed and discussed with Staff 2 and Staff 3 (Executive Director) on 08/02/23. The findings were acknowledged.  

C240

1.The following items outlined in the SOD have been resolved, or will be by 10/1/23:

oDishwasher rinse cycle fixed so it is not reading an error code

oAll garbage cans are covered when not in use

oVents above the stove have been cleaned to remove dust and grease

oStaff are only wearing gloves when they are handling ready to eat foods.  

oStaff will wear hair restraints

2.Dining Services Director and dietary staff will be retrained on kitchen sanitation.

3.Dining Services Director and Executive Director will do weekly walkthroughs of the kitchen.  Dining Services Director or Executive Director will keep Maintenance Director informed of any items in need of repair and submit work orders through TELS as needed.

4. Executive Director and Dining Services Director are responsible to see that the corrections are completed and monitored.