Print Inspection: KIT001391

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, interview, and record review, it was determined the facility failed to ensure food was stored, and 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 with Staff 2 (Sous Chef) on 11/20/24 revealed: Multiple foods labeled “Refrigerate after opening” were stored on shelves or in cupboards after being opened. The foods were immediately discarded. There were expired, undated, and unlabeled foods in the walk in and reach in refrigerators. There was no documented evidence the temperature and sanitation levels of the low temperature dish machine was monitored. The machine sanitizer was tested and not reading at the appropriate level. The service technician was immediately contacted. Spills, drips, and debris were noted on: • The shelving below the tray line; • The convection oven doors; • The knobs and handles of the range; • The sides of the range and deep fryer; • Under the sink below the coffee station; and • In the dishwashing area, below equipment and shelving. The areas in need of cleaning and repair, and the food storage findings were reviewed with Staff 1 (Executive Director) on 11/20/24. He acknowledged the findings.

Actions taken to correct the violations for kitchen cleanleness, Labling and dating, sauces and syrups not being refrigerated after opened and dishpit logs and test strips are. 1. A dining staff meeting was held by the Executive Chef to go over the sate survey. New improved cleaning logs will be in place. The Execeutive Chef and the Sous Chef will check logs and cleanliness daliy. 2. The Chef and Sous Chef will do daily walk throughs in each walk-in fridge, Freezeer and dry storage to ensure that all food is dated and covered correctly. 3. Dish pit logs are back in place for the washers . A dish washer meeting and training was held by the Executive Chef. Our Ecolb Tech came out the next day and confirmed that the dish machine is in good working condition. 4. The Chef held a meeting with the Dining Room Supervisor both Chef and DRS will be doing walk throughs every 2 days to ensure that all food iteams that need to be refrigerated after opened will be stored properley and ensuring that everything has an open date. Executive Director will meet with Dining director supervisor to review kitchen compliance. The Executive Director will hold kitchen inspections to ensure compliance of machinery and compliance.

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: