Print Inspection: BO4X

The findings of the kitchen inspection, conducted 07/06/23, 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 07/06/23, conducted 10/05/23, 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 kitchen, food storage areas, food preparation and food service on 07/06/23 revealed:

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

- Shelving and appliances in the dry storage area;

- Interior of the refrigerators; and

- Interior of drawers and cupboards.

* Undated and unlabeled prepared foods in the refrigerators;

* Packaged foods not dated when opened;

* Eggs stored on the top shelf above ready to eat food; and

* Scoop with the handle in the food left in bulk bins.

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

C 240 OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule

1. A deep clean of the kitchen and dry storage will be completed to include all interior and exterior surfaces; refrigerators, shelves, drawers, cupboards, and appliances . Food items will be checked to ensure proper storage, sealing and date opening on any opened food items, unsure items will be disposed of and replaced with new/unopened items. Eggs will be stored below ready to eat foods.

2.Cleaning schedule check lists will be reviewed and updated to reflect daily, weekly and monthly cleaning. All staff will be provided training on food and sanitation procedures, food storage, as well as updated cleaning  schedules including sealing/labelinga, date opening and storage of opened food items. Food service/sanitizing requirements are included in staff orientation, compentiencies will be evaluated during orientation and periodiacally thereafter as well as at staff inservices and as needed.

3. The cleaning schedule check lists, cleanliness and proper storage of opened/unopened food items will be reviewed daily, then weekly to identify any challenges or concerns and/with completion of duties.

4.The Administrator or designee will be responsible to ensure the corrections are completed/monitored.