Print Inspection: KIT001089

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, and record review, 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 facility kitchen, food storage areas, food preparation, and food service on 11/04/24 revealed: * Splatters, spills, and drips noted on: - Interior of small reach in refrigerator in dining room; - Shelving and equipment throughout the kitchen; - Exterior of the range; - Interior of the microwave; - The stand mixer; - Can opener blade and casing; - Fans cage in the walk in refrigerator; - Below racks in the walk in refrigerator; and - Multiple notebooks in the food preparation area * Undated food items and food items with dates older than seven days were noted in the walk-in refrigerator. * Packaged foods were not dated when opened. * Boxes were stored on the floor in the walk-in freezer. * There was no thermometer in the small reach in refrigerator in the dining room. * Shell eggs were stored above a box of leafy greens. There was no evidence of consistently monitoring the temperatures of cooked foods or the refrigerators to ensure food safety. The kitchen was toured with Staff 1 (Dietary Director). The food storage and handling concerns and areas in need of cleaning were reviewed with Staff 1. She acknowledged the findings.

C0240: OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule Dietary Manager and staff will clean and remove splatters, spills, and drips noted on: -Interior of the small reach-in refrigerator in the dining room; -Shelving and equipment throughout the kitchen; -Exterior of the range; -Interior of the microwave; -The stand mixer; -Can opener blade and casing; -Fan cage in walk-in refrigerator; -Below rack in the walk-in refrigerator; -Multiple notebooks were observed in the food preparation area. -Dietary Manager and Administrator of community have created cleaning checklists for each staff. DM to audit cleaning checklist weekly for the next two months and then monthly thereafter. *The Dietary Manager and staff will ensure the appropriate dating, labeling, and storage of food items. -Undated food items and food items with dates older than seven days are discarded appropriately. -Packaged foods found that were not dated when open are discarded appropriately. -The Boxes found stored on the floor in the walk-in freezer are placed on appropriate shelving. -The shell eggs stored above a box of leafy greens are placed on the appropriate shelve. -Administrator and Dietary Manager have completed an in-service with all dietary staff on the following policies: i. Proper Cleaning of equipment ii. Food Temps & refrigerator temps iii. Proper storage of walk-in and freezer items. *The Dietary Manager will ensure a thermometer is in the small reach in the refrigerator in the dining room. The Dietary Manager will ensure that there is evidence of consistently monitoring the temperature of cooked foods or refrigerators to ensure food safety. The dietary Manager and Administrator will conduct once-weekly audits to monitor corrections and prevent future incidents.

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: