The findings of the kitchen inspection, conducted 08/31/23, 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 re-visit to the kitchen inspection of 08/31/23, conducted on 10/19/23, are documented in this report. The facility was found to be 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 OARs 333-150-0000. Findings include, but are not limited to:

On 08/31/23, between 10:45 am and 12:45 pm, the kitchen was observed to need cleaning in the following areas:

* Black matter on perimeter of floor and around appliance feet throughout kitchen;

* Food debris on floor behind prep table;

* Brown matter buildup and debris on handle base of convection oven;

* Orange debris on metal housing and knife of commercial can opener;

* Black debris on fan cage mounted to wall in walk-in refrigerator; and

* Peeling coating and rust on grate of beverage machine, creating an uncleanable surface.

The above areas were shown to Staff 1 (Executive Chef) and Staff 2 (Regional Culinary Director) on 08/31/23. The findings were acknowledged.

1.

The kitchen floor will be professionally deep cleaned.

The table has been pulled out to clean behind.

The handle of the convection oven has been cleaned.

The knife and metal housing have been cleaned.

The fan cage was taken down from the wall, cleaned and re-mounted,

The grate on the beverage machine has been replaced.

2.

Areas noted have been added to the cleaning list.

3.

Areas will be noted during daily, weekly and monthly walk-throughs.

4. The Chef, Regional Culinary Director and Executive Director.