The findings of the kitchen inspection, conducted 03/15/24, 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 revisit to the kitchen inspection of 03/15/24, conducted 05/22/24 through 05/23/24, 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 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 facility kitchen areas were completed on 03/15 from 11:10 am through 2:30 pm and identified the following:

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

* Kitchen drains;

* Handwashing faucet;

* Floors throughout kitchen;

* Reach in freezer;

* Reach in coolers;

* Plastic racks;

* Ceiling vents;

* Juice machine;

* Industrial toaster;

* Household toaster;

* Blender base;

* Industrial mixer;

* Counter top mixer;

* Industrial slicer;

* Stainless steal shelving;

* Shelving where spices were stored;

* Knobs on steam table, oven/grill;

* Stove top;

* Floors under and in between equipment/corners and edges; and

* Walls in ware washing area.

b. The following areas were in need of repair:

* Faucet in dish area leaking;

* Pipe under the dishwasher was leaking;

* Ceiling cracked and large gaps by pillar;

* Water damage in ceiling as you enter/exited the kitchen;

* Rusted shelving in ware washing area;

* Rusted shelving in reach in coolers; and

* Area of calking in ware washing area with black residue or was cracked/missing.

c. Door to outside propped open and no barrier to prevent potential pests from entering kitchen area.

d. Multiple kitchen staff preparing and/or serving food did not have hair and/or facial hair effectively restrained as required.

e. Multiple plastic spatulas were found in poor repair being heavily scored and stained. Multiple service trays with edges pealing/cracked not smooth surfaces. Fry/sauté pans noted with scoring, small metal saucepan dented, multiple baking sheets with large amount of grease/carbon residue.

f. Single service plates stored uncovered and not protected from potential contamination. Visible dirt/debris found on food contact surfaces.

g. Multiple items found in freezer that were open or not securely closed and open to contamination.

h. Multiple items in cooler did not contain use by dates. Multiple items found past 7 days, Large container of canned crushed tomatoes found with visible mold on food product. Multiple green peppers were found with black mold spots.

i. Items found in reach in cooler not covered to protect items from possible contamination.

j. Multiple items in dry storage were not dated when opened, no use by dates when items removed from original packaging, or were not securely closed to protect from potential contamination.

k. Kitchen serving staff observed to contaminate hands by touching face and hair without washing hands as required. Non dietary staff observed to enter kitchen and handle equipment without washing hands and did not have hair restrained.

j. Handwashing sink did not have splash guard to protect clean service items (cups/coffee carafes/straws) from potential contamination from handwashing tasks. One dietary server was noted to set service tray down next to handwashing sink and wash hands. Visible splash contamination was observed on the tray.

At approximately 2:00 pm, the surveyor reviewed the above areas with Staff 1 (Executive Director) and Staff 2 (Dining services manager) and they acknowledged the identified areas.  

Replace pots/pans, utensils, trays, and bakings sheets that are in disrepair indicated in SOD by 5/14/24

Maintenance to repair or schedule repair of identified areas to be in working condition by 5/14/24: faucet in dish area leaking, pipe under the dishwasher leaking, ceiling cracks and large gaps by pillar, water damage in ceiling as you enter/exit the kitchen, rusted shelving, and an area of caulking in the washing area.

Deep cleaning of all identified areas to be completed by 4/4/24: Kitchen drains, handwashing faucet, kitchen floors, reach in freezer, reach in coolers, plastic racks, ceiling vents, juice machine, industrial toaster, household toaster, blender base, industrial mixer, counter top mixer, industrial slicer, stainless steel shelvin, shelving where spices are stored, knobs on steam table, oven/grill, stovetop, and walls in washing areas.

In-service to be completed by 3/29/24 with dietary staff regarding hair net usage, hand-washing technique, proper dating of food products, cross-contamination in fridge/freezers, review of cleaning task-list, keeping all doors closed

On-going training to be completed daily and as needed by Dining Service Manager, Executive Director, and/or Designee.

Cleanliness oversight on a daily basis by Dining Service Manager, Executive Director, Designee.

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

Refer to C 240.

Replace pots/pans, utensils, trays, and bakings sheets that are in disrepair indicated in SOD by 5/14/24

Maintenance to repair or schedule repair of identified areas to be in working condition by 5/14/24: faucet in dish area leaking, pipe under the dishwasher leaking, ceiling cracks and large gaps by pillar, water damage in ceiling as you enter/exit the kitchen, rusted shelving, and an area of caulking in the washing area.

Deep cleaning of all identified areas to be completed by 4/4/24: Kitchen drains, handwashing faucet, kitchen floors, reach in freezer, reach in coolers, plastic racks, ceiling vents, juice machine, industrial toaster, household toaster, blender base, industrial mixer, counter top mixer, industrial slicer, stainless steel shelvin, shelving where spices are stored, knobs on steam table, oven/grill, stovetop, and walls in washing areas.

In-service to be completed by 3/29/24 with dietary staff regarding hair net usage, hand-washing technique, proper dating of food products, cross-contamination in fridge/freezers, review of cleaning task-list, keeping all doors closed

On-going training to be completed daily and as needed by Dining Service Manager, Executive Director, and/or Designee.

Cleanliness oversight on a daily basis by Dining Service Manager, Executive Director, Designee.