Print Inspection: KIT000735

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, record review, and interview, it was determined the facility failed to ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the main facility kitchen, food storage areas, food preparation, and food service on 10/16/24 revealed splatters, spills, drips, and debris on: - Can opener blade and casing; - Stand mixer; - Carts; - Interior and exterior of the microwave; - Walls throughout the kitchen; - Flooring and cove base throughout the kitchen; - Floor drains throughout the kitchen; - Food packages and containers in dry food storage areas; - Dishes and cookware stored on open shelving and racks; - Open stainless steel shelving and metal wire rack shelving; - Range grease trap; - Ceiling and vents throughout the kitchen; - Underneath shelving and equipment; - Floor of the walk in refrigerator; - Dishwashing area including flooring, walls, and equipment; - Garbage cans; and - Hand washing sink. * Packaged foods were not dated when opened. * Scoops and cups were left in bulk bins of food. * Dish washing racks were stored on the floor. Visible debris was noted on the clean side of the dish machine. * Multiple cracks and holes were noted in the flooring and cove base throughout the kitchen. * The Cove base was pulled away from the wall by the kitchen entry door, allowing for an accumulation of debris. * There were not lids for garbage cans. * The hand washing sinks was not operational. Staff were washing hands outside of the kitchen or using the triple pot sink area. * There was no documented evidence the temperatures of cooked foods were monitored to ensure proper preparation. * There was no documented evidence the dishwasher temperature and sanitizer ratios were monitored. * Caregiving staff who assisted with incontinent care, served food without the use of full aprons to cover possibly soiled clothing. The food storage concerns, and the areas in need of cleaning and repair were reviewed with Staff 1 (Administrative Assistant), Staff 2 (Maintenance), and Staff 3 (Cook). They acknowledged the findings.

1. All debri areas in kitchen have been cleaned, all walls and ceilings, floors and drains, ceiling vents, applicances etc. Staff have been instruced to use the hood fan while cooking to help eleviate exrta debris and reguarly wipe down all surfaces in kitchen every two weeks. Date open stickers and other stickers are made avilable to kitchen and will continue with labeling all items for proper food stroage practice Two new garbage cans with lids have been placed in kitchen Hand washing sink has been reparied and is now fully functional. Scoops removed from bins and a visial reminder to not leave them in containers has been put in place Dish washing racks are now places on shelves Food tempature logs, dishwasher and sanitizer logs have been kept up and maintained since visit and will continue to be monitored. Epoxy has been ordered for cove gap and cracks in floor to seal. All new serving apons and hairnets or hair tied back has been implimented while at dining serive. 2. Kitchen manager anow has a weekly task list to ensure all items listed are completed and maintained, alongside daily checks of temps and logs from Kitchen manager and cooks. 3. Director and Office Manager will ensure these are being done weekley by checking task sheets and what is listed. 4. Kitchen Manager, Office Manager and Executive Director.

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: