The findings of the kitchen inspection, conducted 10/24/23, 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 OARs 333-150-0000.    

The findings of the revisit to the kitchen inspection of 10/24/23, conducted 01/29/24, 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, interview, and record review, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner, in accordance with the Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observations made in the kitchen on 10/24/23 from 10:15 am through 1:30 pm identified the following deficiencies:

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

*Handwashing sink;

*Water/ice machine;

*Floor throughout the kitchen;

*Floors in-between and under equipment;

*Large can opener;

*Inside conventional oven;

*Prep space next to stove;

*Shelves and door seals of reach-in refrigerator and freezer; and

*Fire sprinkler, vents, and light fixtures above the tray line.

b. The following areas were found in need of repair:

* Black serving trays had visible staining.

* Floor with splitting seam

* Service carts with visible damage (not smooth and cleanable)

c. The staff supervising servers reported the rinse temperature for the dish machine did not need to be 180 degrees Fahrenheit, and she had been told 172 degrees Fahrenheit was acceptable. Dish washer rinse log was reviewed and multiple entries were noted less than the required 180 degrees. Surveyor educated staff on the temperature needed to sanitize dishes in the rinse cycle of the dish machine.

d. Kitchen staff was observed to handle RTE (ready to eat) food items with potentially contaminated gloves during meal serve out.

e. Kitchen staff did not check the temperature of a hot dog cooked to order on the grill before plating and serving to resident. Large container of pea/cheese/mayo salad was not kept on ice bath during serve out to ensure temperature remained at 41 or below.

Findings were reviewed with the Staff 2 (Dining Services Manager) on 10/24/23 at 1:00 pm. He acknowledged the findings.

The need to ensure all areas of the kitchen were maintained in a sanitary manner and all equipment was in good repair was discussed with Staff 1 (Administrator) and Staff 2 (Dining Services Manager) on 10/24/23 at 1:00 pm. They acknowledged the findings.

a1. Handwashing sink, floors in-between and under equipment in service area, shelves & door seals in refrigerator in service area have all been cleaned.  

All items have been added to the weekly cleaning list which is completed by serving staff and audited by Dining Services Supervisor monthly.  Report given to Administrator or designee monthly.

a2. Large can opener damaged parts have been replaced.  Inside conventional oven, prep space next to stove and shelves and doors in refridgerator and freezer have been cleaned. Routine checks and cleaning has been added to the Cook's weekly cleaning list. This will be audited by Dining Manager and report given to Administrator or Designee monthly.

A concern regarding the grill top above the conventional oven has been discovered and we are working to repair or replace appliance.  

a3. Water/ice machine, floors through out the kitchen, fire sprikler, vents and light fixtures above the tray line have been cleaned.  Facility Operations Director has developed reoccuring work orders for each item listed above to be completed by Facility Ops employees routinely.  

Dining Servies Director will audit kitchen quarterly and report to Administrator.  

b1.Black trays have been replaced.

b2. The split in the floor has been repaired and floor condition has been added to Dining Services Director's quarterly audit.

b3. Service carts with damage have either been repaired or replaced.  Checking the condition of the carts has been added to Dining Services Supervisor's monthly audit sheet.  

c1. Staff have been re-educated on the required temperature of the dishwasher at the monthly staff meeting.  A laminated sign will be posted near the dishwasher and a note has been added to the temp log sheet.  The Dining Services Supervisor has added a review of the temp log sheet to their monthly audit and will provide ongoing education as needed.  

c2. Eco lab was out to service the dishwasher and made some adjustments to ensure temp reaches 180 degrees.  Upon testing, temp consistenly reached 180 degrees.    

d1. All kitchen staff have completed additional food safety training. Dining Manager has added observation of hand hygeine and handling of ready to eat food to their monthly audit.  Report given monthly to Administrator or Designee.  

e1. All kitchen staff have completed additional food safety training - which included the need to temp food before serving and keeping chilled items on ice. Dining Manager has added observation of temping food and proper storage of chilled food to monthly audit.  Report given monthly to Administrator or Designee.