Print Inspection: KIT000077

OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule (1) The residential care or assisted living facility must provide a minimum scope of services as follows: (a) Three daily nutritious, palatable meals with snacks available seven days a week, in accordance with the recommended dietary allowances found in the United States Department of Agriculture (USDA) guidelines, including seasonal fresh fruit and fresh vegetables; (A) Modified special diets that are appropriate to residents' needs and choices. The facility must encourage residents' involvement in developing menus. (B) Menus must be prepared at least one week in advance, and must be made available to all residents. Meal substitutions must be of similar nutritional value if a resident refuses a food that is served. Residents must be informed in advance of menu changes. (C) Food must be prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules). This Rule is not met as evidenced by: 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 09/03/24 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: * Commercial stand mixer – drips/splatter on bowl guard; * Dishwashing area: - Wall behind the dishwasher and below the counter – significant drips of black/brown matter; - Garbage disposal – food drips/debris; - Top of dishwasher – debris/dried matter; - Corner wall and underneath upper shelf – black matter buildup; * Drains under ice machine and single sink counter – build of black matter; and * Cart housing the deep fat fryer – build of food debris/crumbs. * The facility did not have pasteurized eggs and some residents preferred soft and/or over easy eggs. Pasteurized eggs will be obtained, in the meantime eggs will be fully cooked. The areas of concern were observed and discussed with Staff 1 (Kitchen Supervisor) and discussed with Staff 2 (Executive Director) on 09/03/24. The findings were acknowledged.

Commercial stand mixer will be deep cleaned to clear any drips/splatter on the bowl guard. Dishwashing area, below the counter of dishwasher, top of dishwasher corner wall and beneath upper shelf, cart housing, and garbage disposal will be deep cleaned to clear all black/brown matter and debris. Kitchen drains to be deep cleaned and painted. All focused areas will be added to the zone cleaning schedule. The zone cleaning schedule will be adhered to by all dining services staff and will be signed off when cleaning has been completed. The Dining Services Director to ensure implementation of added areas to zone cleaning schedule and compliance with dining room staff. Commercial stand mixer will be evaluated daily ensuring no drips/splatter remain on the bowl guard after use. All other focus areas such as below and behind dishwasher, top of dishwasher corner, area under shelf, cart housing, and garbage disposal will be inspected by the Dining Services Director weekly to ensure proper maintanence. Dining Services Director will meet weekly with Executive Director providing report on kitchen focus areas and sharing the zone cleaning checklist. Facility to order pasteurized eggs for residents that prefer soft and/or over easy eggs. Eggs will be fully cooked until pasteurized eggs are obtained. Dining Services Director will meet weekly with Executive Director and alert Executive Director of any issues with obtaining pasteurized eggs. Dining Services Director will be responsible in ensuring the ordering and maintaining of pasteurized eggs and/or only offering fully cooked eggs if pasteurized eggs are not an option.

OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule (1) The residential care or assisted living facility must provide a minimum scope of services as follows: (a) Three daily nutritious, palatable meals with snacks available seven days a week, in accordance with the recommended dietary allowances found in the United States Department of Agriculture (USDA) guidelines, including seasonal fresh fruit and fresh vegetables; (A) Modified special diets that are appropriate to residents' needs and choices. The facility must encourage residents' involvement in developing menus. (B) Menus must be prepared at least one week in advance, and must be made available to all residents. Meal substitutions must be of similar nutritional value if a resident refuses a food that is served. Residents must be informed in advance of menu changes. (C) Food must be prepared and served in accordance with OAR 333-150-0000 (Food Sanitation Rules). This Rule is not met as evidenced by: