The findings of the kitchen inspection, conducted 04/08/24, 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 first revisit to the kitchen inspection of 04/08/24, conducted 06/26/24, 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 and interview, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to:

Observation of the main facility kitchen on 04/08/24 from 10:40 am through 1:00 pm revealed the following:

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

* Walls/pipes flooring under dish machine,

* Kitchen drain;

* Wall behind trash can;

* Interior of ice machine;

* Industrial can opener and housing;

* Shelving under try line;

* Stainless steel shelving next to stove/oven;

* Floors under shelving in dry goods;

* Flooring under and between equipment, corners and edges; and

* Sprinkler heads.

b. The following areas needed repair:

* Caulking in ware washing area with black matter debris buildup;

* Holes in wall under dish washing area and wall near tray line;

* Leak in faucet by dish machine;

* Leak in chemical dispenser causing wall damage and growth of black substance; and

* Multiple areas of cracked/pealing paint on walls and in door thresholds.

c. Multiple food items/packages not dated or labeled when opened or prepared.

d. Hand washing sink was located next to food prep area. The splash guard was too short to adequately protect food prep area and/or food or equipment from potential contamination from hand washing.

e. Kitchen employee was observed to be wearing multiple bracelets/jewelry that could potentially contaminate items during food prep.

f. Kitchen did not have a three compartment sink as required.

At approximately 1:00 pm, Staff 1 (Administrator) and Staff 2 (Kitchen Manager) was informed of the areas in need of cleaning and repair. They acknowledged areas of concern.

The residents are served 3 meals a day

Snacks are provided at the coffee bar, the residents can ask for seasonal fruit and fresh vegetables. We have fruit cups available also.

Per our consumer statement we do include modified special diet as necessary. We do not provide Renal diets, specific sodium restricted diets or fluid restrictions.

Residents are encouraged to attend the food committee meeting

Menus are prepared 1 week in advance and distributed to the residents on Friday. The residents are offered 2 different entrée, if they do not want either one of them they may choose off of our ever dine menu. For menu changes we change the daily menu and inform them of the changes.

Food spills, splatters, loose food and trash debris cleaned.

Dirt, dust, black matter and grease has been cleaned.

Walls/pipes flooring under dish machine cleaned. By cooks, checked daily

Kitchen drain checked and cleaned as needed

Wall behind trash can will be cleaned daily

Can opener cleaned 3x a week or as needed

Shelving under tray line & next to stove cleaned 1x a month

Floors in dry storage & under and between equipment will be nightly

Sprinkler heads cleaned and checked monthly

DSD - Cooks - Maintenance staff

Ice Machine cleaned, will be cleaned weekly

And cleaned with every 6 months with clear 1

Ice machine solution.

DSD, Cooks, Maintenance staff