Print Inspection: 4FNH

The findings of the kitchen inspection, conducted 08/03/23, 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 first re-visit to the kitchen inspection of 08/03/23, conducted 08/24/23, 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 ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility's kitchen, food storage areas, food preparation and food service on 08/03/23 from 10:40 am through 12:15 pm revealed:

*Undated food items in the double-sided refrigerator; and

*Unsealed/undated food items in the dry storage.

*Kitchen staff were touching ready to eat food items with gloved hands that had touched potentially contaminated items (refrigerator handle, bread, deli meat, etc.), not changing gloves or washing hands between tasks.

Identified areas were reviewed with Staff 1 (Director of Dining Service) on 08/03/23 at 12:30 pm. He acknowledged the findings.

This community shall:

1.  Ensure opened items have an open date

         -oversite provided and monitored by Dining Services         Director (DSD) twice a week.

          - Additionally, reminder notice has been posted and staff have been inserviced.

2. Ensure staff are using proper procedure when handling foods and changing gloves as necessary

          - Staff inserviced on food prep/handling procedures

          - DSD will observe for proper food handling weekly.

          - These topics, along with concerns will be discussed with Executive Director as needed but at least weekly during weekly one-on-one meetings