Print Inspection: KIT000111

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 the kitchen was clean and in good repair in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to:? ? Observations of the facility’s main kitchen, food storage, food preparation areas, Memory Care Community’s kitchenette and dining room on 08/28/24 at 1:30 pm revealed the following was in need of cleaning or repair:? ? a. Warewashing Area? • The temperature gage for the wash cycle on the warewashing machine was in disrepair and would not register a temperature during the cycle;?? • The top of the warewashing machine had an accumulation of food debris and dust;?? • The vent located in the hood above the warewashing machine was observed to have a thick buildup of dust accumulation;?? • The windowsill above where the clean dishes could dry had an accumulation of dust and debris;?? • The metal T bars located in the ceiling were observed to have rust present located above the sink used prior to putting the dirty dishes into the warewashing machine;?? • There was brown splatters observed on the ceiling panels and some of the outside of the panels were pealing;?? • Black build-up was observed on the floor around the equipment legs, castings, and where the baseboards met the floor;?? • Walls under the stainless-steel shelving had food debris and brown matter;?? • The cart used for chemical storage had rust on it;?? • A plastic strip was coming away from the wall to the right of the warewashing machine; and?? • There was black matter on the corner of the wall, where the plastic strip was coming away from the wall, and around the posted signage.??? ? b. Bread Storage Area? ? • There was a thick, dark matter on the floor; and?? • The floor had scrapes and gouges, rendering it an uncleanable surface.? ? c. Front Food Preparation Area? ? • The floor under equipment legs and castings, where the baseboards met the floor, and around the floor of the door jambs had built-up black matter;?? • There was a build-up of food debris outside of the food warming cart;?? • Rust on the T frames located in the ceiling above the steamer;?? • The drain underneath the steamer had black and brown matter;?? • There were two cracked tiles at the bottom left of the electric panel;?? • The caulking behind the handwashing sink had pink and orange build-up observed;?? • The cutting board connected to the sandwich cart had score marks and grooves present which deemed it an uncleanable surface; and?? • Stainless-steel shelving above the steamtable had built-up food debris where the heating element was located and underneath the shelf directly above the food.?? ? d. Dry Food Storage Area? ? • The door had chipped paint and pealing wood towards the bottom deeming it an uncleanable surface;?? • The flooring underneath the wire shelving and around the legs and castings had a build-up of black matter; and?? • The ceiling panels had brown and gray splatters on them.?? ? e. Back Food Preparation Area? ? • The industrial mixer had chipped paint;?? • Stainless-steel drawers had food debris present and the second and third drawer handles had a thick build-up; and?? • There were score marks and grooves observed in the cutting boards.?? ? f. Janitor Closet? ? • The doors, both leading into the closet and the exit door to the left of the closet, had black and brown matter and there was chipped paint;?? • The T frames located in the ceiling were observed to have rusted; and?? • The floor, including around the door jamb, had a build-up brown matter.? ? g. Dining Room • All exit doors had some kind of black or brown debris present and the paint was chipping; • There were areas on the walls in the dining room where paint was chipping; • The paint on the base of the pillars located on either side of the fireplace was observed to be chipped; • The base of the hand sanitizer had built-up debris present; and • There were dead bugs in the dust of the window sills and on the slats of the blinds. ? The need to ensure the kitchen and associated areas were kept clean and in good repair in accordance with the Food Sanitation Rules OAR 333-150-000 was discussed with Staff 1 (ED) on 08/28/24 at 3:45 pm. He acknowledged the findings.??

Temperature gauge replaced and correctly monitoring temperatures during cycle. Top of the dishwasher has been cleaned of all food debris and dust. Cleaning added to the monthly cleaning checklist for ongoing monitoring. Vent above washing machine was cleaned and also added to preventative maintenance tracking system for ongoing compliance. Audits will be performed monthly of daily, weekly, monthly and quarterly cleaning schedules to ensure ongoing compliance. Director of Culinary Services or Designee will perform audits and present to QA meeting for tracking substantiated compliance maintained. A. Windowsill above clean dishes area have been cleaned of debris and added to the cleaning schedule -T-Bar has been cleaned and sealed to ensure sanitary environment is maintained -Brown splatters on ceiling tiles have been cleaned and/or replaced -Black build-up on and around floor, equipment legs, casters and where floor meets walls has been removed and added to department cleaning schedule Walls under stainless steel shelving has been deep cleaned and all food debris and brown matter removed - Chemical cart storage has been pressure washed and rust removed to maintain cart in good operating function. -Plastic strip has been reattached and corner containing black matter in the corner cleaned and sanitized, and signage cleaned -Bread Storage floor has been thoroughly cleaned and repaired scrapes and gouges to ensure flooring remains a cleanable surface. Equipment legs and castings have been cleaned and added to quarterly and PRN cleaning schedule Warming cart has been thoroughly cleaned of food debris T Frames have been cleaned and protective paint applied to ensure cleanliness maintained. Drain under steamer cleaned of black and brown matter. Cracked tiles have been replaced below electric panel Caulk behind handwashing sink cleaned of pink and orange build-up Audits will be performed monthly of daily, weekly, monthly and quarterly cleaning schedules to ensure ongoing compliance. Director of Culinary Services or Designee will perform audits and present to QA meeting for tracking substantiated compliance maintained. New cutting board has been purchased and cutting board with score marks and grooves have been replaced. Food debris about steam table has been thoroughly cleaned and added to cleaning schedule. Door with chipped paint in Dry Food Storage has been repaired to ensure maintained as a cleanable surface Flooring under wire shelving and legs/casters have been cleaned and build-up of black matter removed. Ceiling panels have been cleaned of splatter. Audits will be performed monthly of daily, weekly, monthly and quarterly cleaning schedules to ensure ongoing compliance. Director of Culinary Services or Designee will perform audits and present to QA meeting for tracking substantiated compliance maintained. Industrial mixer has been painted to repair chipped areas. Food debris in stainless steel drawers removed and cleaned to remove thick build-up All grooved cutting boards have been replaced. Door to Janitor closet has been repaired of chipped paint. Thoroughly cleaned T Frames have been cleaned of rust. Deep clean of door jams to removed any build-up matter Dining Room: All exit doors have been thoroughly cleaned to remove debris and paint repaired Wall area that was damage has been repaired and painted Pillar paint at the base has been repaired. Hand sanitizer base has been cleaned of all build-up and window sills have been cleaned of bugs and dusted. All corresponding areas have been added to the cleaning schedule to ensure ongoing compliance and maintaining areas kept clean and in good repair. Audits will be performed monthly of daily, weekly, monthly and quarterly cleaning schedules to ensure ongoing compliance. Director of Culinary Services or Designee will perform audits and present to QA meeting for tracking substantiated compliance maintained. 10/27/2024

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: