The findings of the kitchen inspection, conducted on 07/20/22, 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, OARs 411 Division 57 for Memory Care Communities, and Oregon Health Service Food Sanitation Rules OARs 333-150-0000.

The findings of the first revisit of the kitchen inspection, conducted on 11/14/22, 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, OARs 411 Division 57 for Memory Care Communities, and Oregon Health Service Food Sanitation Rules OARs 333-150-0000.

The findings of the second revisit to the kitchen inspection of 07/20/22, conducted 02/27/23, 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 facility was found to be in substantial compliance.

Based on observation and interview, it was determined the facility failed to ensure food was prepared in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

The annual kitchen inspection was conducted on 07/20/22 and revealed the following:

* Multiple fruit cups not covered or dated in the refrigerator;

* Two pieces of cake were not covered or dated;

* Freezer floor had assorted vegetables and french fries on the ground;

* No dates on any opened food in the refrigerator;

* Multiple severely dented cans;

* Microwave had dried food in it; and

* Multiple shelves throughout the kitchen had dried food, dust and debris on them.

The Surveyor toured the kitchen with Staff 1 (ED) and Staff 2 (Executive Chef) on 7/20/22. The need to ensure the above areas were cleaned and ensure food was prepared in accordance with the Food Sanitation Rules was discussed on 7/20/22. They acknowledged the findings.

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Weatherly Court has implemented a cleaning schedule for chefs to sign off on tasks.  These were updated to include cleaning of freezer floor, microwave, and shelves throughout the kitchen

Staff were trained on use of cleaning schedule and responsibilities

Staff trained on safe storage, covering foods and labeling appropriately with dates

Dented cans were removed and discarded.  Cans will be inspected on delivery for damages before stocking on shelves

An audit tool has been developed by the Executive Director to review areas of concern noted on a weekly basis x 3 months to ensure that cleanliness is upheld

Based on observation and interview, it was determined the facility failed to ensure food was prepared in accordance with the Food Sanitation Rules OAR 333-150-000. This is a repeat citation. Findings include, but are not limited to:

The annual kitchen inspection was conducted on 11/14/22 and revealed the following:

* Multiple items not covered or dated in the refrigerator;

* Freezer floor had food debris and crumbs on the ground;

* No dates on multiple opened food items in the refrigerator;

* Multiple severely dented cans; and

* Multiple shelves throughout the kitchen had dried food, dust and debris on them.

The Surveyor toured the kitchen with Staff 1 (ED) on 11/14/22. The need to ensure the above areas were cleaned and ensure food was prepared in accordance with the Food Sanitation Rules was discussed on 11/14/22. They acknowledged the findings.

1.All items in the walk in are now to be covered labled and dated before storing in the walk in.Any opened product in the refrigerator is to be dated when opened this is also the procedure for the Freezer as well. Dietary Director or Lead Cook will do a walk threw to enshure this is being followed daily after every service.

2.Freezer Floor  and Cooler Floor will be swept and mopped on a daily basis by cooks and or dishwasher to enshure floors will be free of food debris and spills. Dietary Director will inspect both on daily basis to enshure this is being done and maintained.

3.Shelves threwout the kitchen will be wiped down and sanitized by cooks after evrey meal service to keep food debris and dust from collecting on them. This also will be inspected by the Dietary Director to enshure it is being done and maintained on a daily basis.

4.All dented cans are now being removed from rotation and inspected as shipments come in by cooks and dishwasher and place in a designated area in dry storage to be returned for credit.

5.A cleaning schedual has been put in place for daily weekly and monthly cleaning check lists for cooks dishwashers and servers to follow and complete to enshure these infractions do not occur in the future.Completion of these checklists will be monitored by the Dietary Director to make shure they are being followed.