Print Inspection: X9R5

The findings of the kitchen inspection, conducted 02/13/24, 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 revisit to the kitchen inspection of 02/13/24, conducted 05/23/24, 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, record review, and interview, it was determined the facility failed to ensure the kitchens were maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:

Meals were prepared for the ALF unit in the main kitchen located in the independent living area of the facility.

1. On 02/13/24, observations of the facility main kitchen identified the following:

*The facility main kitchen and food storage areas identified splatters, spills, drips, dust, black matter, and debris on:

- Walls, floors, and ceilings throughout the kitchen;

- Underneath shelving and equipment throughout kitchen;

- Multiple open stainless steel shelving and metal rack shelving; and

- Air duct vents and fans near the dish washing machine.
* Walls in the baker's area were damaged.
 

* There were multiple undated, unlabeled, and uncovered foods in the walk in refrigerators.
 

* Two staff serving food did not have their hair restrained.
 

* Dish washing racks were stored directly on the floor.

2. On 02/13/24, observations of the ALF kitchenette identified splatters, spills, drips, and debris on:
 

-Inside the reach in refrigerator and freezer;

-Steam table basin; and

-Bread toaster.

3. The facility was unable to provide documented evidence of current Oregon food handlers certificates for five staff members who cooked, prepared, and/or served food to residents. Staff 2 (Food & Beverage Director) reported the five staff would be pulled from the floor until current food handlers certificates were completed.

On 02/13/24, the kitchen inspection findings were reviewed with Staff 2 and Staff 5 (Executive Chef). They acknowledged the findings.

1. 1A-Splatters, Spills, Drips, Dust, Black matter, and Debris has been cleaned up from Walls, Floors, Ceilings, Airducts, Fans, and Vents.

1B-We have repaired the damaged Walls with RFP and Painted where appropriate . We replaced broken tiles.

1C-We have labeled and covered all food in the walk-in

1D-Dish racks are no longer on the floor.

1E-ALF Splatters, Spills, Drips, and Debris has been cleaned

1F- We got everyone who didn't have a Food Handlers Permit one.

1G- We purchased hair nets.

2. 2A-We have created Daily, Weekly, and Monthly cleaning lists. We have also hired someone to clean the ceiling and Airducts.

2B-We will check biyearly for damage and fix as approperate.

2C- We have changed our training to now include making sure to wrap and label food prep for same day useage.

2D-We have purchased tray carts for the dish racks to go on.

2E-See above cleaning list.

1F-Created a second Binder that will contain all Food Handler Permits in Kitchen, and policy that onboarding will include checking for Permit, and getting said Permit if they don't already have it.

1G- We changed our trainging to now include use of hairnets.

3. 3A-We will evaluate weekly all effected areas for additional cleaning.

3B-We will check Biyearly for damage and fix as approperate.

3C- We will check daily for adherence to policy.

3D- We will check daily for adherence to policy.

3E- We will check daily for adherence to policy.

3F- Every new Employee

3G-We will check daily for adherence to policy.

4. 4A- Sous Chef, Exe. Chef, Assistant Dining Room Supervisior, Dining Room Supervisior, F&B Director.

4B- Exe. Chef, F&B Director, Plant Ops Director.

4C- Sous Chef, Exe Chef, F&B Director.

4D- Sous Chef, Exe Chef, F&B Director.

4E- Assistant Dining room supervisior, Dining Room Supervisior, F&B Director.

4F- Exe. Chef, Dining Room Supervisior, F&B Director.

4G-Sous Chef, Exe. Chef, Assistant Dining Room Supervisior, Dining Room Supervisior,F&B Director.