The findings of the kitchen inspection, conducted 08/14/24, 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 re-visit to the kitchen inspection of 08/14/24, conducted 10/17/24, 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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observation of the main kitchen on 08/14/24, from 10:40 am through 1:30 pm, revealed the following:

a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter, and grease was visible on or underneath the following:

* Side of steam table area;

* Interior of cabinets storing clean dishes and condiments;

* Smoke detectors and light fixture;

* Parts of ceiling with food splatter;

* Cabinets under the steam table;

* Interior of left oven;

* Industrial mixer;

* Prep counter/coffee and drink area;

* Flooring in dining room; and

* Floors throughout the kitchen had black matter build-up, food debris, and grease in corners, under equipment, and around perimeter edges.

b. The following areas were in need of repair:

* Coffee/drink prep area had heavy staining on counter top and spots which needed repair along sides/edges of counter top;

* Build-up of black debris in caulking in dirty side of dish machine area; and

* Missing/cracked/discolored caulking in sink by coffee area.

c. Staff was observed handling dirty dishes and then touching clean dishes without washing their hands.

d. Cook observed preparing and serving food without facial hair restrained as required.

e. Multiple saute and cooking pans noted with heavy wear and non-stick coating scratched off.

f. Multiple food items were found in the walk-in cooler without prep or use-by dates. A container of pre-dished fruit cups were dated 08/05/24, were well past seven days, and should have been discarded.

g. Staff 2 (Cook/PIC) was not able to correctly demonstrate adequate knowledge for cook-to temperatures, reheat temperatures, appropriate defrosting techniques, proper cooling procedures, and excludable/reportable illnesses.

h. Upon entry to facility at 10:40 am, tables for lunch service at 12:00 pm were observed to be pre-set, with food contact surfaces of silverware exposed to potential contamination.

i. Scoops were observed stored in coffee with hand contact portion touching and potentially  contaminating food product.

On 08/14/24, at 1:00 pm, identified areas were reviewed with Staff 1 (Executive Director). They acknowledged the findings.

1. The identified cleaning deficiencies have been addressed; food spills, splatters, sccops removed from food, smoke detectors / lights cleaned, loose food, trash debris, dirt, dust, black matter, and grease has been cleaned and are in compliance. This include of the walk in, microwave, cookware replaced, interior/exteriors of the cabinets, floors, walls, and interior/exterior of the ranges and ovens. The sides of the steam table (cleaned), complete hood cleaning (completed), food on walls and ceiling (cleaned), coffee prep areas (cleaned), maintenance required items (completed), cooking utensils have been evaluated for the need to be replaced (items ordered). Staff training to address proper dining attire (hair nets, gloves and aprons) completed and and will be ongoing. Staff training also inludes hand washing and sanitizing between tasks. Training also focused on labeling foods and dating when opened then placed in the refrigerator or dry storage. Staff to again complete food handlers course. Pre-set tables have over turned glassware and paper wrapped silverware to protect from contanmination.

2. Onboarding and ongoing training of all staff. All kitchen and meal areas will be monitored for compliance. New Kitchen Cleaning Task sheets has been developed to ensure the focus of proper cleaning pratices. All staff required to successfully complete the food handlers cared program again to better their knowledge of food sanitation rules. This includes proper labeling and dating of food.  

3. Daily by staff, weekly by the supervisors, and monthly by the Director during the QAPI process.

4. The Dining Services Director and Executive Director.