Print Inspection: FR6X

The findings of the kitchen inspection, conducted 10/24/22, 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 revisit to the kitchen inspection of 10/24/22, conducted 02/15/23, 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 in good repair, in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

On 10/24/22 at 3:50 pm, the facility kitchen was observed to need cleaning and repair in the following areas:

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

* Wall behind dish machine;

* Between floor tiles in dish machine area;

* Caulking on wall behind sink in dish machine area;

* Floor perimeter, underneath appliances, and top of tile cove base;

* Metal pipe to right of entrance door;

* Oven interiors;

* Microwave interior;

* Wall to right of coffee station;

* White floor drains throughout kitchen;

* Around faucet and basin of hand wash sink;

* Wall to left of entry to dry storage room; and

* Grease trap.

b. The following areas needed repair:

* Grout missing between several floor tiles in dish machine area;

* Peeling caulking in dish machine area;

* The ceiling above the ice machine had an approximate 1X2 foot area with peeling paint;

* The wall next to the hand wash sink had an approximate 2X6 inch scrape; and

* The dry storage door had an approximate 2X2 inch hole on the interior.

The areas that required cleaning and repair were observed and discussed with Staff 1 (Administrator) and Staff 2 (Executive Kitchen Manager) during interviews on 10/24/22. The findings were acknowledged.