Print Inspection: L6OO

The findings of the kitchen inspection, conducted 07/06/22, 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 revisit to the kitchen inspection of 07/06/22, conducted 10/04/22, 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 food was prepared in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Observations of the facility kitchen, food storage areas, food preparation, and food service on 07/06/22 revealed:

* Splatters, spills, and drips noted on:

- Food storage bins under the tray-line;

- Exterior of the range;

- Interior of the microwave;

* Black matter noted on the can opener blade;

* Dust and debris was built up on metal storage shelves throughout the kitchen;

* Dust and debris noted on cage of two rotating fans blowing onto the tray line and into the dish washing area;

* Two bottles of opened mustard noted to require refrigeration were left in an un-refrigerated food storage area;

* Undated food items and food items with dates older than seven days were noted in the reach in refrigerator;

* The cove-base flooring was damaged in corners creating an un-cleanable surface; and

* The back entrance to the kitchen was left open allowing the entrance of flies and pests.

The commercial high temperature dish machine was observed in operation three times. It was not reaching the specified temperature required for the sanitizing rinse cycle.

The kitchen was toured with Staff 1 (Administrator) and Staff 2 (Dietary Manager). Disposable dishes were instituted until the dish machine could be repaired.

The areas in need of cleaning and repair were reviewed with Staff 1 and Staff 2. They acknowledged the findings.