Print Inspection: KIT002333

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: Observations of the kitchen, food storage, prep, and service on 01/24/25 revealed: Spills, splatters, and debris were noted: * The knobs and interior of the range, with grease build up on hood; * Interior and exterior of cabinets and drawers throughout the kitchen; * The open shelving; * Ceiling vents; * The sides of and beneath the steam table; * Dishwashing area including flooring, walls, equipment and drains; * The cage of a portable fan in the window; *The interior of the reach in refrigerator in the dining room; * Floor throughout the kitchen; and * Interior of the microwave. * Staff 2 (Kitchen Manager) explained the facility used auto dispense Quaternary solution for the sanitizer bucket. There was no documented evidence it was monitored to ensure the correct solution. The sanitizer bucket was tested and found to be at the required part per million. * There was no evidence of consistently monitoring the temperature of the reach in refrigerators. The produce refrigerator was noted with a temperature above 41 degrees Farenheit. The reach refrigerator in the dining room did not have a thermometer. * The chlorine solution used for sanitizing dishes was not consistently monitored to ensure correct ratios. * There was visible debris on the clean dish side of the dish machine. * There was no evidence of the monitoring of food temperatures on the steam table. * Staff observed washing dishes did not wash hands between handling dirty and clean dishes. * The flooring beneath dishwasher was damaged. The areas in need of cleaning and repair, and hand hygiene were reviewed with Staff 1 (Executive Director) and Staff 2 on 01/24/25. They acknowledged the findings.

C240-OAR 411-054-0030 (1) (a) Resident Services Meals, Food, Sanitation Rule- The following actions have been taken to correct this violation, Facility is actively working on correcting the following: cleaning all surfaces (ensuring that all spills, splatters, and debris from meal prep are cleaned in a timely manner). Daily checks/walk-through of kitchen and Memory Care dining area by the administrative team after stand-up each working day has been implemented to ensure that all food opened is dated. (Completed by RCC) Dietary Manager, and administrative team members (RCC)will do a daily walk-through on working days to ensure that the kitchen and Memory Care dining area are in good repair/ clean. During each working day the Facility Administrator, Dietary Manager, and administrative team will spot check all open food items in the kitchen and Memory Care dining room to ensure all open food items have been dated and disposed of after expiration. All food items are stored in correct mannor. Facility Administrator will oversee weekly, and monthly cleaning schedules to ensure cleanliness and good repair of the kitchen. The Dietary Manager will bring all cleaning checklists to monthly QA meetings to review with the interdisciplinary team making sure all necessary items are brought to the team’s attention. Facility Administrator and Dietary Manager will conduct at least once weekly walk-throughs of the kitchen and Memory Care dining area. Ensure refrigerator temps are in range and documented daily(see attached) Facility and kitchen staff will complete scheduled cleanings as follows: daily, weekly, and monthly. All cleaning checklists will be turned into the Administrator of the facility once a week and monthly. (see attached log) All interdisciplinary team members will review all kitchen cleaning and repairs daily, weekly, and monthly. Hood cleanings will continue on the quarterly scheduled by an outside agency Apex 1-877-866-3473 sticker located on the stove is updated every time they clean it, as shown by date Removable parts will be cleaned daily and run through the dishwasher to ensure that there is no grease build-up. The hood to be cleaned monthly by dietary manager. Daily monitoring and recording of Quaternary solution used for sanitizer bucket. The Dietary Manager will check each working- day to ensure that the solution is correct in its solution. Juniper Paper and Supply of Bend will come out on a scheduled basis to ensure that the solution is where it needs to be. This will also hold true on the dishwashing solution as well. (see attached logs) The steam table temperatures will be logged daily by kitchen staff/ cooks. Dietary Manger will ensure this by conducting daily checks of this log(see attached logs) during working-days. Administrator to provide weekly checks to ensure task is completed The dietary Manager to provide continuous training to kitchen staff in regurds to washing hands between dirty and clean dishes and the importance of this step for santitary condishions The facility Administrator and Dietary Manager will be responsible for corrections and overseeing ongoing 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: