Print Inspection: E5LG

The findings of the kitchen inspection, conducted 03/02/23, 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 03/02/23, conducted 06/07/23, 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 clean and food and containers were stored in accordance with the Food Sanitization Rules OARs 333-150-0000. Findings include, but are not limited to:

On 03/02/23 at 11:00 am, the kitchen was observed to need cleaning in the following areas:

a. Food spills, splatters, debris, dirt, dust and/or black matter was observed on or underneath the following:

* Cabinet doors and lower shelf below the steam table across from the beverage station;

* Dishwashing area including the top of dishwasher, walls behind, underneath and in the corner;  

* Sides on the ends of the steam table:

* Stove oven doors & sides;

*Counter holding the microwave;  

* Drawer at the end of the steam table;

* Wall behind and under prep counter next to the stove;

* Lower shelves in prep area behind the stove wall and under the windows;

* Shelves under the beverage station;

* Floor and drains throughout the kitchen;

* Fans in the walk-in refrigerator;

* Storage bin with oatmeal; and

* Ceiling, walls, light fixtures and vents throughout the kitchen.

b. The dry storage area had a box of potatoes and sack of flour sitting directly on the floor. Cardboard boxes of disposable items used for food service were stored on the floor near the window area.

The areas of concern were observed and discussed with Staff 1 (Executive Chef) on 03/02/23. The findings were acknowledged.

C 240 A: Food spills, splatters, debris, dirt, dust and / or black matter to be immediately cleaned from the following areas: cabinet doors and lower shelf below steam table across from beverage station, dishwashing area, sides on the ends of steam tables, stove oven doors, microwave counter, drawer at end of steam table, wall behind and under prep counter next to stove, lower shelves in prep area behind stove wall and under windows, shelves under beverage station, floors and drains throughout kitchen, storage bins with oatmeal, and ceiling, walls, light fixtures and vents throughout kitchen.  Cooks and executive chef to clean surfaces at the end of each shift to maintain cleanliness.

C 240 B: Food containers removed from floors.  Boxes of disposable products removed from floors.  Areas degsignated on shelves to store all food and disposable products as overseen by executive chef.

Based on observation and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to:

Refer to C 240.

Cleanliness and use of a cleaning guide/log will be evaluated by my the Executive Director along with the Food Services Director, to make sure the log is being used and followed.

Food Services Director will complete full kitchen audit monthly and report findings to Executive Director. *BOM will oversee any training that is required or recommended and assure staff is taking the course and receives credit for it.

Food Services Director will post in the kitchen in the front office and in the office for people to pick up, all menus and snack menus. The Executive Director will make sure this happens immediately.

Director shall make sure immediately (3-13) the meal cards are completely up to date and all new residents have a current card which states allergies and preferences (also textures that are ordered by the doctor that apply to fluids and food) (such as mechanical soft or puree)