The findings of the kitchen inspection, conducted 02/26/24, 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 revisit to the kitchen inspection of 02/26/24, conducted 05/15/24, 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, record review, and interview, 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 main facility kitchen, food storage areas, food preparation, and food service on 02/26/24 revealed the following:

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

* Can opener blade and casing;

* Wall and pipes behind the warewashing machine;

* Caulking behind the sink adjacent to the warewashing machine;

* Chemical dispenser above the sink adjacent to the warewashing machine;

* Drain below the warewashing machine;

* Drain below the ice machine;

* Ceiling vent above the stand up refrigerator;

* Ceiling vent above the microwave;

* Juice machine in the main dining area;

* Ceiling vent by the dry storage area; and

* Wall vent above the cork board.

b. Green and tan cutting boards were found with deep scoring and staining.

c. Ice machine was observed with visible black and pink substances on interior of machine.

d. Tables in the dining area were set with cutlery with food surface contact areas exposed to potential contamination.

e. The water dispenser in the dining area was not operational.

f. The following equipment was in need of repair:

* Corner guard near the cork board was broken;

* Sink faucet in main dining area was broken and unable to be turned off;

* Cabinets under the steam table had exposed wood;

* Doors to the Vulcan convection oven were difficult to open, and the bottom door on the left was unable to be opened; and

* The wall with the water filtration cartridge had chips and gouges.

Staff  2 (Food Services Coordinator) and the surveyor toured the kitchen. He acknowledged the above findings.

The areas in need of cleaning, repair and attention were reviewed with Staff 1 (Administrator) and Staff 2 on 02/26/24 at 12:10 pm. They acknowledged the findings.

1. Administrator will ensure that all cited items on the Survey regarding our Kitchen and Dining Room environment are repaired and remediated to restore a safe and sanitary Kitchen environment as dictated by policy.

2. Kitchen Coordinator will perform weekly checks of kitchen interior to ensure that spaces are clean, free of dirt or degradation, and repaired when showing signs of wear.

3. Monthly by Administrator and Kitchen Coordinator.

4. Administrator and Kitchen Coordinator.