Print Inspection: C6Y4

The findings of the kitchen inspection, conducted 11/28/23, 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 11/28/23, conducted 03/07/24, 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 kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 11/28/23 at 10:55 am, the following areas were observed in the kitchen:

* Three buckets of soup in the walk in refrigerator were uncovered;

* Two garbage cans were uncovered when not in use;

* The hood vents above the grill were greasy and dusty;

* The floor underneath to stove and warmer was unclean;

* Improper glove use, staff were not washing hands between glove changes; and

* Two staff not wearing hair restraints.

The findings were discussed with Staff 1 (Executive Chef) and Staff 2 (General Manager) on 11/28/23. The findings were acknowledged.

C 240 - Following the visit on 11/28/23, the Food & Beverage team corrected the following items:

Covered buckets of soup with appropriate lids

Cleaned the hood vents above the grill and removed all grease and dust.

Cleaned floor underneath the stove and warmer

A staff trainining was conducted for proper glove use and sanitation procedures (hand washing, pulling back hair)

Hairnets / hats have been purchased to aid in hair restraint efforts.

New trashcan lids were purchased for existing trashcans and are in use.

2. General Manager reviewed the community's Food Handling Policy with all Food & Beverage team members.

3.A Sanitation Inspection Form has been established for the community and will be completed by a different team member on a monthly basis. The monthly Sanitation Inspection Form will be reviewed by the Chef, who will review the findings and any plans with the General Manager/designee at the weekly 1:1 GM/Chef meeting and documented using the established meeting agenda template.

4.The General Manager is responsible to see that the corrections are completed and monitored.