Print Inspection: 9PY6

The findings of the kitchen inspection, conducted 12/13/23, 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 revisit to the kitchen inspection of 12/13/23, conducted 02/22/24, 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 ensure the kitchen was clean in accordance with the Food Sanitation Rules OARs 333-150-0000.

Findings include, but are not limited to:

On 12/13/23 at 11:00 am, the facility was observed to need cleaning in the following areas:

* The bottom shelf of the freezer on the service line - food debris accumulation;

* The hood vents above the grill/stove had grease/dust accumulation;

* The vent above the dishwasher had an accumulation of dust;

* The wall behind the dishwasher and the spray hose sink had dust and brown matter accumulations;

* The interior of the microwave (next to the juice machine) had food splatters; and

* The food bin lids under the prep area had a significant accumulation of food debris.

The areas in need of cleaning were observed and discussed with Staff 1 (Executive Chef) and discussed with Staff 2 (Wellness Director) on 12/13/23. The findings were acknowledged.

OAR 333-150-0000 -Cleanliness and Sanitation

1.Actions taken to correct rule violation include:

a)All culinary staff will receive in-service training on kitchen cleanliness and sanitation.

a.All culinary staff will receive in-service training specific to:

i.Food bin lids under the prep area will be cleaned regularly.

ii.Hood vents above the grills/stove and vent above the dishwasher will be removed and cleaned at least weekly or more frequently if needed.

iii.The interior microwave will be cleaned daily and/or as it becomes soiled.

iv. The bottom shelf of the freezer on the service line will be cleaned weeky or more frequenly if needed.

2.To ensure compliance with #1 checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

3.To ensure compliance with:

i.#1.a.i,iii,iv above daily checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

ii.#1.a.ii above weekly checks will be completed by Executive Chef, Dining Room Supervisor, or designee.

4.Executive Chef, Dining Room Supervisor, or designee will be responsible for ensuring corrections are completed and monitored.