The findings of the kitchen inspection, conducted 05/18/23, 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 333-150-0000.

The findings of the first revisit to the kitchen inspection survey of 05/18/23, conducted 08/07/23 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 the kitchen was clean and kitchen tools were maintained in accordance with the Food Sanitation Rules OAR 333-150-0000. Finding include, but are not limited to:

On 05/18/23 at 11:15 am, the kitchen was observed to need cleaning in the following areas:

* Ceiling vents and the ceiling area surrounding the vents throughout the kitchen were dusty;

* The ceiling vent near the door to the kitchen had heavy layer of dust/grime;

* The end of the cabinet over the prep area had a layer of dust;

* Six light covers throughout the kitchen were dust covered;

* The wall behind and ceiling above the refrigerators had heavy layer of dust/grime;  

* The vents above the stove/grill were dusty/greasy; and

* The front of the hood over the stove/grill had a layer of dust.

* The facility had a wood cutting board which Staff 1 (Kitchen Manager) indicated was used for meat. The surveyor requested staff to stop using the cutting board as it was an uncleanable surface and could create cross contamination.  

* The facility did not have a small diameter probe thermometer, per interview, Staff 1 stated a thermometer would be obtained.

The areas described above were observed and discussed with Staff 1 on 05/18/23. The findings were acknowledged.  

We have set up weekly and monthly cleaning schedules for areas that need to be addressed. The wood cutting board has been removed and new color coded cutting boards have been added to kitchen. We have purchased a small diameter thermometer.

Lead cook will assign tasks for kitchen staff for cleaning duties weekly and monthly for each area of the kitchen.

Lead cook will follow up weekly and monthly with staff and check areas that need to be cleaned and verify that they are done.

The lead cook will be responsible for following up on the cleanliness of the kitchen. The ED will also be involved in follow up of the kitchen and its cleaning duties to verify that all areas of the kitchen are being cleaned on a regular basis.