The findings of the kitchen inspection, conducted 05/15/24, 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 of 05/15/24, conducted on 07/17/24, 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 and interview, it was determined the facility failed to ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150- 0000. Findings include, but are not limited to:

On 05/15/24 at 11:15 am, the facility kitchen was observed to have the following concerns:  

* Two trays of individually portioned bean salads were uncovered on a rolling cart in the walk in refrigerator;

* Several pitchers of salad dressing were hanging on the edge of the walk in refrigerator shelf  and were not labeled or dated, and had drips down the sides of the containers;

* Dry food storage contained bags of rice, table salt, flour and navy beans which were open creating potential for cross contamination;

* Four food bin lids had food debris on them;

* Flooring, baseboards and floor drains throughout entire kitchen, including under prep counters, dishwashing area, steam table, cooking equipment, walk in refrigerator and dry food storage had stains and black matter build up;

* Dishwashing area walls above and below the sinks/counter and behind the dishwasher had build up of black matter, drips and spills:

* Interior of the exhaust hood, hood vents and the wall behind the convection oven/grill/stove had grease/dust build up;

* Sides of the convection oven, stove/grill had drips and spills;

* Vent above the door leading to dining room heavy layer of dust;

* The drop ceiling above the area storing the food bins had accumulation of dust surrounding the vents;

* Cutting boards had deep gouges rendering them uncleanable;

* Commercial can opener blade had black matter build up and holder had substantial amount of food debris build up; and

* Walk in freezer door was in need of repair, unable to close door completely due to build up of ice which had to be "hammered" off routinely.  

The areas of concern were observed and discussed with Staff 1 (Dietary Manager) and discussed with Staff 2 (Administrator) on 05/15/24. The findings were acknowledged.

1. The corrective actions that will be taken to ensure the facility's kitchen remains in compliance are as follows:

- Covering individual meals/plates that are in the refrigerator

- Ensuring that all opened containers of food are properly labeled, stored, and free from debris

- Ensuring that all baseboards, floor drains, utencils, and prep equiptment are clean, free from debris, and in good repair

- Repairing and de-icing the freezer door to maintain proper functioning

2. The systems will be corrected by performing regular audits.

3. This audit will take place monthly, and informally via regular observation.

4. Responsible parties for maintaining system compliance are the facility Administrator, and the Dietary Manager.