Print Inspection: 8OFY

The findings of the kitchen inspection, conducted 07/31/23, 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 survey of 07/31/23, conducted 10/12/23, 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, interview, and record review, 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 kitchen, food storage areas, food preparation and food service on 07/31/23 revealed:

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

- Interior of the refrigerators and freezers;

- Interior of drawers and cupboards;

- Underneath the white refrigerator; and

- The cage and blades of the oscillating floor fan.

* Packaged foods not dated when opened;

* Open package of graham crackers in the dry storage;

* No thermometer in the stainless steel refrigerator;

* No small diameter probe thermometer to monitor food temperature; and

* Documented food temperatures noted to be below minimum requirements.

Staff 1 (Administrator) explained the food temperatures documented were of the food prior to service to ensure it was not too hot. She acknowledged there was no evidence the foods were heated to reach the appropriate temperature.

The food storage and handling concerns, and areas in need of cleaning were reviewed with Staff 1. She acknowledged the findings.

OAR 411-054-0030 Resident Services Meals, Food Sanitation Rule

1)The fridge has been deep cleaned.  All drawers, cupboards and spills cleaned up.  Fridge fan and cage have been cleaned.  Package food opened and unmarked have been thrown out. New thin probe thermometer purchased.  Temps are documented when meal is done, not when served.

2)Kitchen deep cleans have been assigned to Monday shift.  Admin will review deep clean checklist with staff.  Admin will review dating food policy and how to properly document food temps with all staff.

3)Kitchen cleanliness monitored weekly, food dating and temps will be monitored daily and monthly with Administrator Quality Assurance audit.

4)Admin/designee will monitor corrects and ensure compliance.