Print Inspection: ZGZP

The findings of the kitchen inspection, conducted 06/15/23, 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 re-visit to the kitchen re-licensure survey of 06/15/23, conducted 08/24/23, 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 06/15/23 at 11:10 am, the following areas were observed in need of cleaning:

* The vent located on the ceiling above the coffee station and handwashing sink;

* The ceiling light cover, directly in front of a vent and near the coffee station and the steam table;

* The ceiling area around a pipe that was attached to the ceiling between the steam table and the dishwashing area;

* The sides of the grill and stove; and

* Vents under the hood above the stove/grill.

* One staff was observed without any hair restraint.

The areas of concern were observed and discussed with Staff 1 (Dining Services Manager) and Staff 2 (Interim Executive Director) on 06/15/23. The findings were acknowledged.

C240 OAR 333-150-0000 Sanitation Rules

The following areas will be cleaned of any grease, dirt, dust or other debris

- The vent located on the ceiling above the coffee station and handwashing sink

- The ceiling light cover, directly in front of a vent and near the near the coffee station and the steam table.

- The ceiling area around a pipe that is attached to the ceiling between the steam table and the dishwashing area.

- The sides of the grill and stove

- Vents under the hood above the stove/grill

These areas will be added to the daily cleaning schedule.

The Dining Services Director will evaluate these areas during her weekly sanitation audit.

Interim Executive Director and Dining Services Director will ensure these corrections are made and monitored.

C240 OAR 333-150-0000 Sanitation Rules

- One staff member was observed without any hair restraint

Dining Services Manager will ensure all staff use effective hair restraints to prevent the contamination of food or food-contact surfaces.

Dining Services Manager/ Cook, Manager on duty will ensure staff are following this rule daily.

Interim Executive Director and Dining Services Manager will ensure the correction is completed and monitored.