Print Inspection: KFNI

The findings of the kitchen inspection, conducted 10/24/23, 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 revisit to the kitchen inspection of 10/24/23, conducted 12/28/23, 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 second revisit to the kitchen inspection of 10/24/23, conducted 03/01/24, 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 third revisit to the kitchen inspection of 10/24/23, conducted 04/03/24, 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 the kitchen was clean and practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to:

On 10/24/23, at 11:15 am the facility kitchen was observed to need cleaning in the following areas:

a. Food spills, splatters, drips, debris and/or rust was observed on or underneath the following areas in the dairy kitchen:

* Wire shelves in the walk in refrigerator had build up of white matter and rust;

* The floor underneath shelves in the walk in refrigerator;

* The interior wall above the door in the walk in refrigerator;

* The floor in the walk in freezer;

* The vents above stove/grill;

* The wall behind stove/grill;

* The shelf below the grill;

* The sides of grill and deep fat fryer;

* The trays on lower shelves below steam table;

* The lower shelve below steam table;

* The exterior doors on the small refrigerator on service line;

* The floor underneath steam table and stove;

* The exterior doors of the oven;

* The wall behind the steam jacketed kettle;

* The spice shelves;

* The exterior the doors on reach in refrigerator; and

* The food bins containing hard white wheat, steel cut oats and pancake mix.

Garbage cans in both dairy and meat kitchens were uncovered when not in use.

Two trays of  uncovered items (crème brule and diced vegetables) were stored in the dairy walk in refrigerator.

The areas of concern were discussed with Staff 1 (Executive Chef) and Staff 2 (Executive Director) on 10/24/23. The findings were acknowledged.

1. All survey identified items have been resolved.

2. Executive Chef and/or designee will complete 100% enviornmental audit to ensure kitchen sanitation in an appropriatley sanitary manner. Executive Chef and/or designee will maintain and document a weekly cleaning schedule.

3./4. Administrator and/or designee will monitor performance and make appropriate adjustments through the QAPI proceess for three months until substantial compliance is met and quarterly thereafter.  

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. This is a repeat citation. Findings include, but are not limited to:

On 12/28/23 at 9:30 am, the facility dairy kitchen was observed to need cleaning and repair in the following areas:

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

* Rolling serving carts;

* Wall above, behind, and underneath the hand wash sink near the beverage station;

* Trash can exteriors;

* Metal shelving in beverage station;

* Interior of microwave in beverage station;

* Exterior doors of refrigerator in beverage station;

* Walls behind beverage counter;

* Flooring of beverage station and adjacent storage room;

* Flooring in several areas throughout kitchen including underneath appliances and perimeter;

* Floor vent near steam table;

* Exterior doors to small refrigerator near tray line;

* Open shelving underneath tray line;

* Interior and exterior of both ovens and red plate warming oven;

* Walls and pipes in dish area;

* Caulking around hand wash sink and above counter in dish area; and

* Floor of the walk-in refrigerator and freezer.

b. The following areas needed repair:

* Numerous door jambs throughout the kitchen and beverage storage room had scraped paint;

* Flooring underneath the ovens and grill had paint missing in several areas; and

* The wall next to the elevator had three areas (approximately two to five inches) where the drywall was damaged and dented in.

The areas that required cleaning and repair were observed and discussed with Staff 1 (Executive Chef) and Staff 2 (Executive Director) on 12/28/23. The findings were acknowledged.

1. The areas needing cleaning and/or repair have been cleared of debris and/or repaired

2. Executive Chef and/or designee will complete a 100% enviornmental audit to ensure all flooring, vents, walls, carts, equipment, shelving and other sufaces are free of debris and/or damage needing repair.

3. Executive Chef and/or designee will conduct weekly kitchen audits, observe and note condition of kitchen. Executive Chef and/or designee will report needed repairs to Buliding Services Director and/or designee. Executive Chef and/or deignee will maintain and document a weekly cleaning schedule.

4. Community will monitor performance and make appropriate adjustments through the QAPI process for three moths until substantial compliance is met and quarterly thereafter.

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. This is a repeat citation. Findings include, but are not limited to:

On 03/01/24 at 11:30 am, the facility dairy kitchen was observed to need cleaning and repair in the following areas:

a. Loose food debris, food spills, splatters, debris, dirt, black matter, and/or rust was observed on or underneath the following:

* Rolling serving carts and clean glasses cart;

* Wall above, behind, and underneath the hand washing sink near the beverage station;

* Trash can exteriors;

* Galvanized metal shelving in beverage station;

* Interior of microwave in beverage station;

* Exterior doors of refrigerator in beverage station;

* Legs on the metal beverage station;

* Flooring and walls of beverage station and adjacent storage room;

* Flooring in several areas throughout kitchen including underneath appliances and perimeter;

* Floor vent near steam table;

* Dish sink to the left of the grill and the walls and floor underneath;

* A shelf under the grill area had aluminum foil covering it and was grimy with food debris;

* Exterior doors to small refrigerator near tray line;

* Open shelving underneath tray line;

* Interior and exterior of both ovens and red plate warming oven;

* Walls and pipes in dish area; and

* Floors and shelving of the walk-in refrigerator and freezer.

b. The following areas needed repair:

* Caulking around hand wash sink and above counter in dish area;

* Numerous door jambs throughout the kitchen and beverage storage room had scraped paint; and

* Flooring underneath the ovens and grill had paint missing in several areas.

The areas that required cleaning and repair were observed and discussed with Staff 2 (Executive Director) on 03/01/24. The findings were acknowledged.

1. The areas needing cleaning and/or repair have been cleaned of debris and/or repaired

2. Executive Chef and/or designee will complete a 100% enviornmental audit to ensure all flooring, vents, walls, carts, equipment, shelving and other sufaces are free of debris and/or damage needing repair.

3. Executive Chef and/or designee will conduct weekly kitchen audits, observe and note condition of kitchen. Executive Chef and/or designee will report needed repairs to Building Services Director and/or designee. Executive Chef and/or deignee will maintain and document a weekly cleaning schedule.

4. Administrator will monitor performance, review weekly cleaning schedules, hold weekly kitchen walk throughs and make appropriate adjustments through the QAPI process for three months until substantial compliance is met and quarterly thereafter.

Based on interview and record review, it was determined the facility failed to ensure their relicensure survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to:

Refer to C240.

Refer to C240.

Based on observation and interview, it was determined the facility failed to ensure their relicensure survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to:

Refer to C 240.

See C240