Print Inspection: KIT000263

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 09/11/24 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas: * Equipment/kitchen areas with significant accumulation of dust: - Ceiling vents throughout the kitchen; - Ceiling light covers and ceiling area surround lights; - Ceiling sprinkler heads; - Fire extinguisher stored next to food prep area; and - Walk in refrigerator ceiling above door;. *Equipment with buildup of spills/splatters/drips/grease/debris/smears and/or black matter: - Top, sides and underneath the dishwashing machine; - Garbage disposal in dishwashing area; - Wall behind and underneath dishwashing machine; - Floor under and behind dishwashing machine; - Stainless steel refrigerator doors; - Commercial mixer food guard; - Lids of food storage bins; - Stainless steel cabinet doors in prep area and cabinet wall siding where food bins stored; - Sides, knobs, oven doors and wall behind stove/grill; - Hood vents above stove/grill; - Wall behind and below counter where toaster is stored; - Shelves above and below steam table; - Knobs on the steam table; and - Interior of ice machine. * Colored cutting boards had significant gouges causing the boards to be “white” with finish worn off, creating potential uncleanable surfaces and risk of cross contamination. The areas of concern were observed and discussed with Staff 1 (Dining Services Director) and discussed with Staff 2 (ALF Administrator) and Staff 3 (MCC Administrator) on 09/11/24. The findings were acknowledged.

The following areas in observation of the kitchen have been addressed as described below: 1.Equipment/kitchen areas with significant accumulation of dust: - Ceiling vents throughout the kitchen; Areas cleaned by 10/20/2024 - Ceiling light covers and ceiling area surround lights; Areas cleaned by 10/20/2024 - Ceiling sprinkler heads; Areas cleaned by 10/15/2024 - Fire extinguisher stored next to food prep area; and Area cleaned by 10/15/2024 - Walk in refrigerator ceiling above door. Area cleaned by 10/15/2024 2.Equipment with buildup of spills/splatters/drips/grease/debris/smears and/or black matter: - Top, sides and underneath the dishwashing machine; Areas cleaned by 10/20/2024 - Garbage disposal in dishwashing area; Area cleaned by 10/20/2024 - Wall behind and underneath dishwashing machine; Areas cleaned by 10/20/2024 - Floor under and behind dishwashing machine; Areas cleaned by 10/20/2024 - Stainless steel refrigerator doors; Area cleaned by 10/15/2024 - Commercial mixer food guard; Area cleaned by 10/15/2024 - Lids of food storage bins; Areas cleaned by 10/15/2024 - Stainless steel cabinet doors in prep area and cabinet wall siding where food bins were stored; Areas cleaned by 10/20/2024 - Sides, knobs, oven doors and wall behind stove/grill; Areas cleaned by 10/20/2024 - Hood vents above stove/grill; Areas cleaned by 10/20/2024 - Wall behind and below counter where toaster was stored; Areas cleaned by 10/20/2024 - Shelves above and below steam table; Areas cleaned by 10/20/2024 - Knobs on the steam table; and Areas cleaned by 10/20/2024 - Interior of ice machine. Area cleaned by 10/15/2024 3. Colored cutting boards had significant gouges causing the boards to be “white” with finish worn off, creating potential uncleanable surfaces and risk of cross contamination. Ordered cutting boards will be in place by 10/20/2024. All areas above added to preventative daily, weekly, and monthly cleaning schedule. Weekly audits on all food outlets will be completed by Dining Services Director. Administrator and Dining Services Director to conduct routine community kitchen inspections at least monthly to check for areas needing cleaned, repaired, or replaced.

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: