Print Inspection: KIT002024

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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the facility kitchen areas were reviewed on 01/07/25 from 10:15 am through 1:00 pm and found the following: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following: * Interior of microwave; * Underneath, between and behind large equipment; * Caulking around the perimeter of dish machine dirty side; * Floors, walls behind, underneath dish machine; * Counter top mixer, food processor, blender; * Drains; * Walls throughout kitchen areas with splatter; * Door thresholds entering and exiting kitchen; * Open stainless steel shelving above baking area; * Utility carts; * Flooring and shelving in dry storage; * Wall in dining room where busing station cart sits; b. The following areas were in need of repair: * Pipe under the dishwasher was leaking causing damage to flooring, large mineral scale build up on dish machine and flooring under dish machine * Dish machine rinse temperature gauge not functioning properly (not registering correct rinse temperature). * Vegetable prep sink not operational; * Convection oven door not closing properly; * Flooring in Walk in cooler with paint peeling large sections and rusted metal exposed. * Some wood shelves in dry storage peeling, cracked or chipped making areas uncleanable Surfaces. * Caulking by handwashing sink cracked/missing and needing replaced/repaired. c. Tabletop mixer was stored uncovered not protected from potential contamination. d. Multiple plastic trays were found in poor repair being heavily scored, stained and/or with chunks missing or cracks. Utility cart found heavily scored on the top yielding unsmooth surface for effective sanitation. e. Dish machine temperature gauge for rinse cycle not registering correct temperature to ensure 180 degrees Fahrenheit was reached. Facility did not have a system in place to validate dishes were being effectively sanitized when rinse temperature could not be observed or was not registering the required 180 degrees. Surveyor tested the dish machine with color changing temperature strips and validated dishes were being sanitized at the time of survey. Staff 1 (Executive Director) and Staff 2 (Dietary Manager) and each verified facility did not currently have a system for validating effective sanitation when temperature gauge was malfunctioning. Staff 2 (Dietary Manager) toured kitchen areas with surveyors and acknowledged the areas of concern. At approximately 1:00 pm, surveyor reviewed above areas with staff 1 (Executive Director) who acknowledged the identified areas.

Action Taken to Correct Violation: C0240 A 1. All items addressed through multiple cleaning sessions. 2. Quarterly deep clean with all kitchen staff as well as weekly review of the cleaning task lists. 3. ED and DSM to complete weekly QA of kitchen cleanliness and provide coaching as needed. 4. ED and DSM B 1. Item has been repaired and all mineral scaling has been removed. Waiting on bids for flooring to be repaired or replaced. 2. Quarterly inspection of flooring and pipes to ensure proper sanitation. 3. Quarterly 4. All kitchen staff C 1. Item has been relocated to pantry due to limited useage. 2. Staff educated in person as to where the tabletop mixer stays and to return it to the pantry after each use. 3. Daily 4. All kitchen staff D 1. Trays have been discarded and new trays purchased from US Foods. 2. DSM to inspect trays monthly. 3. Monthly 4. DSM E 1. Test strips were ordered from Amazon to check water temperature while waiting on Hobart to repair machine. 2. DSM to audit weekly. 3. Weekly 4. DSM C0999 1. A document was created that outlines protocols to prevent the development and transmission of communicable diseases. 2. All current employees have read and signed this document and had it placed in their file. All new employees will do the same going forward. 3. Upon hiring 4. DSM and ED

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: