The findings of the kitchen inspection, conducted 11/01/22, 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 first revisit to the kitchen inspection of 11/01/22, conducted 05/16/23, 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, interview, and record review, it was determined the facility failed to ensure the kitchen was clean and good repair, and maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facilities kitchen, food storage areas, food preparation, and food service on 11/01/22 revealed:

* Splatters, spills, drips, and debris noted on:

- Walls behind counters;

- Stand mixer and blender;

- Behind the ice machine;

- The blades and cage of a box fan blowing on the trayline;

- Both sides and the interior of the range, grill, and convection oven; and

- The shelving posts of the trayline steam table.

* The laminate was damaged on the counter adjacent to the refrigerator, creating an un-cleanable surface.

* Undated and unlabeled food items were noted in the refrigerator.

* No documented evidence the wiping cloth sanitizer bucket was monitored to ensure the bleach sanitizer was at the correct parts per million.

* Pasteurized eggs were not available for soft cooked entrees.

* There was not a small diameter probe thermometer available to temp thin foods.  

The areas in need of cleaning and repair were reviewed with Staff 1 (Executive Director) and Staff 2 (Dietary Manager). They acknowledged the findings.

The kitchen areas of concern have been cleaned and sanitized and a new cleaning schedule has been adopted to ensure all areas of the kitchen and dining room are well maintained, and meet the standards in accordance with food sanitation rules.                              Kitchen supervisor and Maintenance will monitor areas ongoing.                                                                           The laminate on the countertop has been repaired and is now a cleanable surface.  All areas of concerns will be reported to the maintenance department to ensure we remain with the standards of the rules.                       Bleach is no longer being used for cleaning and sanitizing the kitchen and dining room areas.  A premeasured cleaning agent tablet will be added to the correct amount of water recommended from the manufacturer.  Test strips will be used to monitor that proper measurements are being followed.  A log will be kept to ensure staff is following all regulations under the standards of sanitation rules.                                     All food in the refrigerator was labeled and taken care of in accordance with food standards sanitation rules.    The box fan was removed from the kitchen and will no longer be used.                                                                Pasteurized eggs will be avaliable for soft cook entrees.                                                                            Staff will be inserviced on all new products, cleaning schedules, test strips, food labeling and general sanitation and food standards rules.                                The kitchen supervisor, lead cook, maintenance and administrator will monitor and maintain  all areas of the kitchen to ensure we remain in accordance with all food standards and sanitation rules.