The findings of the kitchen inspection, conducted 11/06/23, 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 revisit to the kitchen inspection of 11/06/23, conducted 04/16/24, 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.

Based on observation and interview, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observation of the main kitchen and memory care kitchenette were conducted on 11/06/23 from 9:45 am through 2:40 pm and the following was identified:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following:

* Walls throughout kitchen;

* Walk-in cooler metal racks;

* Walk-in cooler fan and ceiling;

* Open stainless steel shelving;

* Ceiling with dust accumulation;

* Fire sprinklers with dust accumulation;

* Inside server station drawers;

* Industrial can opener and casing;

* Industrial mixer;

* Wall behind industrial mixer;

* Window frame;

* Interior of oven;

* Exterior of stove;

* Stove knobs and handles;

* Removable hood vents;

* Stainless steel wall behind stove/grill;

* Drain under steam table;

* Interior of ice machine; and

* Interior and exterior of microwave.

b. The following areas were in need of repair:

* Broken tile on floor to the left of stove;

* Stove knobs and handles;

* Several cooking utensils were observed to have integrity concerns (example: parts of utensils melted);

* Oven (left side inoperable); and

* Caulking behind dish pit area with dark mold-like substance.

c. Poor infection control practices observed, but not limited to:

* Ice machine had pink and black mold-like residue on inside of machine;

* Dented containers storing food in walk-in refrigerator;

* Dining room had cutlery pre-set and not protected from potential contamination;

* Test strips to test sanitizer solution were not accurately reading chemical used in buckets;

* Cook used dry towel to wipe thermometer in-between checking food temps;

* Dishwasher racks found on floor;

* Bins containing food had scoops stored inside of bins; and

* A kitchen staff did not have facial hair restrained as required.

At approximately 2:40 pm, surveyors reviewed above areas with Staff 1 (Executive Director) and Staff 2 (Executive Chef), who acknowledged the identified areas.

A updated cleaning check list is now in place for daily, weekly, monthly cleanings.

Ice Machine on a regular cleaning schedule

New utensils ordered for the kitchen

Setting cutlery out only 30 minutes or less prior to the meal

Sanitizer strips have been ordered and are working. Staff to go through a training with Executive Chef on how they work and when to use them.

Bins with scoops in them have been removed and we are switching storage bins to a system where scoops will not be placed in them at all

Hair nets and beard nets were ordered for kitchen staff

Racks on the floor were removed and will not be placed on the floor and are off the floor on the shelf.

Sanitation of thermometors training will be held for kitchen staff.

Executive Chef to oversee cleanings are being completed and to hold trainings for staff on kitchen related topics.

System to prevent re-occurance: ED to meet with Executive Chef bi weekly for check in's and walk through.