Print Inspection: 5L9P

The findings of the kitchen inspection, conducted 10/12/22, 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 Services- Meals, and Oregon Health Service Food Sanitation Rules OARs 333-150-0000.

The findings of the revisit to the kitchen inspection of 10/12/22, conducted on 12/13/22, 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, record review 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 kitchens, food storage areas, food preparation, and food service on 10/12/22 revealed:

* Splatters, spills, drips, and debris noted on:

- Can opener blade and casing;

- Walls throughout the kitchen;

- Stand mixer;

- Open shelving throughout the kitchen; and

- Beneath shelving and equipment throughout the kitchen.

* There was not a small diameter probe thermometer available to measure thin foods.

* Caregiving staff assisting with meal service and delivery were not using aprons.

* There were not test strips available to monitor the solution used in sanitizer buckets.

The areas in need of cleaning and infection control process was reviewed with Staff 1 (Executive Director) and Staff 2 (Regional Director of Operations) on 10/12/22. They acknowledged the findings.

Cleaning schedule created and staff training was done to ensure splatters, spills, drips, and debris are cleaned in a timely manner. Dining manager and Executive Director will monitor facility kitchen regularly to ensure compliance.

Small diameter probe thermometer was purchased and will be available for cooks/chefs to temp thin/flat foods. Dining Manager will ensure that proper equipment is ordered and available for use.

Aprons were purchased and Caregiving staff in-serviced to wear aprons during meal services and or meal deliveries. Executive Director/RCC will monitor and reorder in aprons  and conduct on going staff training as needed.

Test Strips for sanitizer solution was purchased, staff was in-serviced, and form was created to document testing was completed after each soulution change. Dining manager will monitor Sanitizer doumentation form regularly.