Print Inspection: N3F1

The findings of the kitchen inspection, conducted 06/04/24, 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 re-visit to the kitchen inspection of 06/04/24, conducted 08/16/24, 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, interview, and record review, it was determined the facility failed to ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

The kitchen was toured with Staff 2 (Lead Cook) on 06/04/24.

Observations of the facility's kitchen, food storage areas, food preparation, and food service on 06/04/24 noted the following:

* Splatters, spills, stains, and debris noted on:

- Garbage cans;

- Cabinet fronts throughout the kitchen; and

- Interior of cabinets.

* There was not a small diameter probe thermometer to measure thin foods.

* Cove base and flooring was damaged creating un-cleanable surfaces.

* The entrance door frame and wall next to the reach in refrigerator were damaged.

* Dish racks were stored directly on the floor.

* There were no test strips available to ensure the low temperature dish machine chemical was at the correct ratio.

* There was no documented evidence of monitoring the dish machine to ensure operating at specifications.

The kitchen was reviewed with Staff 1 (Executive Director) and Staff 2 on 06/04/24. They acknowledged the findings.

C240  OAR-054-0030 Resident services meals, Food Sanitation Rule.

1.Garbage cans, Cabinet fronts and interiors throughout the kitchen have been cleaned.

1a.A small diameter probe thermometer to measure thin foods was purchased. (Note: Three food thermometers were in the kitchen at the time of survey).

1b.Cove base and flooring has been repaired by professional flooring installer.

1c.The entrance door frame and wall have been repaired to ensure it is a cleanable surface.

1d.Dish racks were moved to a designated area for storage.

1e.Test strips were ordered and intitated to ensure the low temp dish machine chemical was at the proper ratio.

1f.Documentation of daily dish machine temperature as well as PPM (parts per million) initiated to be checked daily.

2. Meeting with kitchen staff and maintenance conducted to discuss the kitchen survey and this PoC. Additional cleaning duties as well as new documentation for dish machine monitoring put in place. This was confirmed by the dish machine's service representitive for accuracy.  

3. Areas will be evalauted and monitored daily, weekly and monthly.   

4. Oversight of kitchen from kitchen manager and Exexutive Director to ensure compliance and there are no rule violations.