Print Inspection: HX4B

The findings of the kitchen inspection, conducted 06/26/24, 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 06/26/24, conducted 10/09/24 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 06/26/24 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas:

* Three tiered carts - food debris/crumbs - carts included in dishroom washing room holding clean dishes; salad bar and the cart used to deliver meals to residents eating in their rooms;

* Commercial can opener - blade and housing - black matter on blade and food grime and mold in/on housing;

* Glass shelves above salad bar - sticky residue and food debris;

* Dishwashing area - booster and exterior of the dishwasher - drips/spills; and the wall behind the spray hose - black matter build up;

* Front of three compartment sinks - drips/spills;

* Interior of drawers on prep counters - build up of food debris;

* Exterior of food bins - food debris;

* Lower & upper shelves throughout kitchen - food debris/dust;

* Front of glass doors to reach in portion of walk in refrigerator - drips/splatter;

* Exterior of deep fat fryer - grease drips;

* Exterior sides & front of convection oven - food and/or grease drips;

* Hood vents - grease and dust build up;

* Ceiling above walk in refrigerator fans - white matter build up;

* Interior of microwave - food splatter;

* Ceiling and around light fixture between stove/grill and walk in refrigerator - significant build up of dust;

* Wall and ceiling above prep counter next to walk in refrigerator - significant build up of dust; and

* Floor under grill/stove/deep fryer/convection oven - build up of black matter.

Other areas of concern:

* Colored cutting boards - finish worn off, likely uncleanable; and

* Blue bin containing flour - not fully covered & scoop stored inside.

The areas of concern were observed and discussed with Staff 1 (Kitchen Manager) and discussed with Staff 2 (Maintenance Director) on 06/26/24. The findings were acknowledged.

All areas that were noted to have food debris or dust have been added to either a daily or weekly cleaning schedule with a sign off checklist. The microwave was noted to be dirty, daily cleaning of this as well as cleaning after each use has been added to this. Hood vents were discolored so new ones were ordered and installed.Initial deep clean was done on the ceiling around the light fixter as noted. This has also been added to a monthly check list. Colored cutting boards were marked as old and worn, new cutting boards have been purchsed. Blue bin containing flour was noted as not sealing correctly, new bin with lid has been purchased. Administrator and Dining Room Director will contune to do weekly walk throughs together to ensure clenliness of kitchen. All noted areas are to be monitored dailey by cooks and servers as a team. The facility will alledge compliance on 8/9/24.

Eric Bevins

Administrator