The findings of the kitchen inspection, conducted 09/27/22, 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 first revisit to the kitchen inspection survey of 09/27/22, conducted 12/01/22 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 and interview, it was determined the facility failed to ensure the kitchen was clean, in accordance with the Food Sanitation Rules OAR 333-150-0000. Findings include, but are not limited to:

On 09/27/22 at 10:35 am, the facility kitchen was observed to need cleaning in the following areas:

* Walk in refrigerator and freezer had food spills/debris on the floors;

* Reach in refrigerators had food spills/debris on shelves inside, outside surfaces had dried on food spills/debris;

* Dry storage room had open box of rice with container inside, also sugar bin was open;

* Stove/oven doors, beverage area cabinets, soup area, fruit holding area, shelves below steam table and prep area had dried on food and food spills;

* Crevice between the soup holding area and fruit holding area counter tops was filled with food debris;

* Floors beneath prep areas, steam table, stove and throughout the kitchen had food debris, spills and black matter; and

* The wall behind the stove and below the hood had food spills and splatters.

The areas which required cleaning were observed and discussed with Staff 1 (Assistant Executive Director) and Staff 2 (Food & Service Director) on 09/27/22. The findings were acknowledged.

1. Upon the exit initerview with the surveyor, we began to address all the items mentioned in the exit interview immediately. Additionally, daily weekly and monthly cleaning schedules have been updated and reviewed with all kitchen staff specific to all areas of the kitchen operation to include cleanliness and sanitation. In-service on the concept as clean as you go, this includes the food service line, deli counters, fresh fruit stations, prep areas, refrigerators, etc. Hood Master Services Professionally cleaned cory tile floor. Walk-in refrigerator deep cleaned and is on a schedule for daily cleaing and regular deep cleaning. Dry Storage reorganized to ensure all storage bins have proper lids and all items are are sealed and stored properly. Reach-in refrigerators deep cleaned including inside and outside. All stainless steel shelves,cabinet doors, prep areas deep cleaned to remove dried spills, food debris, etc. The area between the soup holding area and fruit holding area deep cleaned.

2. Adherence to cleaning schedules. Daily inspections of dry storage, walk-in refrigerator, reach in refrigerators, roll top deli refrigerators, all surfaces. In-service/adherence to clean as you go.

3. The area will be evaluated/inspected daily through out kitchen operation hours 6:00am -7:30pm.

4. SpringRidge Court Chef, Food and Beverage Director, Dining Room Supervisor will monitor daily. Executive Director will ensure ongoing compliance.