The findings of the kitchen inspection, conducted 07/21/22, 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 revisit to the kitchen inspection of 07/21/22, conducted 10/26/22, 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 maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility kitchen, food storage areas, food preparation and food service on 07/21/22 revealed:

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

- Shelving and appliances in the dry storage area;

- Interior of the oven;

- Interior of drawers; and

- Cage of box fan on kitchen counter.

* Undated and unlabeled food in Refrigerator One;

* Eggs stored on the top shelf above uncovered food; and

* No small diameter probe thermometer to measure thin foods.

The food storage concerns and areas in need of cleaning were reviewed with Staff 1 (Regional Director of Operations) by phone and Staff 2 (Medication Aid). They acknowledged the findings.

C 240 OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule

1. A deep clean of the kitchen and pantry will be completed to include all  interior and exterior, refrigerators, freezers, oven, small appliances and kitchen drawers. All items will be checked to ensure proper sealing and date opening on any opened food items, unsure items will be disposed of and replaced with new/unopened items. Maintenance to complete refinishing of shelving in dry storage and inside of kitchen drawers. Thermometer will be replaced  with a small diameter probe thermometer to measure thin foods. Box fan was replaced with a new Box fan, staff on duty moved eggs to bottom shelf.

2.Cleaning schedule task/check lists will be reviewed and updated to reflect daily, weekly and monthly cleaning. All staff will be provided training on updated cleaning  schedules including the use of small diameter food thermometer as well as proper storage and labeling of opened food items. Food service requirements are included in staff orientation, compentiencies will be evaluated during orientation and periodiacally thereafter as well as at staff inservices and as needed.

3. The cleaning schedule task/check lists, cleanliness and proper storage of opened and unopened food items will be reviewed daily, then weekly to identify any challenges or concerns and completion of duties.

4.The Administrator or designee will be responsible to ensure the corrections are completed/monitored.