The findings of the kitchen inspection, conducted 10/19/22, 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 Service - Meals and Oregon Health Service Food Sanitation Rules OARs 333-150-0000.

The findings of the revisit to the kitchen inspection of 10/19/22, conducted on 12/14/22, are documented in this report. The facility was found 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 and storage practices prevented cross contamination in accordance with the Food Sanitation Rules OAR 333-150-0000.

Finding include, but are not limited to:

On 10/19/22 at 9:45 am, the facility kitchen was observed to need cleaning in the following areas:

* Mini refrigerator - front doors had food splatters;

* The side of the ice machine had build up of hard water stains;

* The plexi glass next to the hand washing sink in dish room had build up of hard water stains;

* Walk in refrigerator floor had food debris;

* Kitchen floor had food debris throughout; and

* Dish room floor had food debris, hard water stains on the equipment.

The following practices failed to prevent the potential for cross contamination:

* One staff was observed to towel dry dishes rather than let air dry.

* Large container of lettuce prepped for service was not covered securely in the walk in refrigerator:

* A bucket of panko crumbs was not covered in the dry food storage area.

The areas identified above were discussed with Staff 1 (Health Service Director) and Staff 2 (Dining Service Director) on 10/19/22. The findings were acknowledged.

Actions Taken: The surveyor observed the food preparation area during the noon meal preparation time which fell between the 9am and 12pm cleaning breaks. As could be expected, food spatter and debris were the result of food preparation currently in progress. Per policy, the Take 5 program mentioned in the citation and system correction section below, at 12pm on 10/19/22 the food debris was swept up and the food splatters on surfaces wiped away.

The hand wash station plexiglass shield and other areas with visible hard water stains were cleaned and sanitized immediately after the surveyor's departure and again per daily cleaning schedule with approved, food-safe products on 10/19/22. Hard water marks are resistant to these products and are not an indication of failure to meet this requirement.

The noted hand wash plexiglass "stains" were actually water splash marks, a product of multiple people having washed their hands already that day. The Plexiglass was washed immediately following the survey on 10/19/22with safe, approved products and the dried water marks were removed.

The food item lids were righted to cover contents completely during the survey. The lettuce container and the panko containers are to be replaced. Replacement containers with lids that fit more snuggly and incapable of being accidentally knocked off or left askew have been ordered. New containers expected to arrive by November 30, 2022.

In regards to the comment of a staff member drying dishes with a towel: The staff member was talked to in a follow up by senior management on 10/19/22. The staff member, who is a ServSafe certified supervisor, stated he was not drying dishes with a towel. He stated he was polishing silverware with the polishing rag. He reassured us that he knows our policy that dishes cannot be dried with a towel and that they must be air-dried.

System Correction: There is a regularly maintained water softer filtration system currently installed and connected to the hot water tank that supplies the kitchen. The entire kitchen was professionally deep cleaned on September 15th, 2022 and is scheduled to annually. Daily cleaning schedule (Take 5 program) consists of all staff stopping their work and cleaning their designated stations at 9am, 12pm and 3pm. The daily closing duties include, but are not limited to, cleaning of all surfaces such as sinks, kitchen stations, the buffet table, and all floors both front and back of house.

Method of Evaluation: Supervisors do a nightly walk through before leaving at the end of the day to ensure all cleaning described above was done properly. There is a weekly cleanliness audit performed that gets reviewed and followed up as applicable by the Bon Appetit safety committee. There is a more detailed monthly audit completed for each of the kitchens that is also reviewed and followed up on as applicable by the Bon Appetit safety committee. The Department has daily team meetings at 10am and 4pm to communicate cleaning and safety standards. The Department has a Person in Charge for every meal service to observe for and ensure food safety and sanitation.

Person(s) responsible for completion/monitoring: Dining Services Director, Executive Chef, Sous Chefs, Shift Supervisor(s), Person in Charge.

Based on observation and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Finding include, but are not limited to:

Refer to C240.

Refer to C240