Print Inspection: KIT002481

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 ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. Findings include, but are not limited to: On 01/28/25 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: * Hood vents above grill/stove – accumulation of dust/grease (Pac Ridge Kitchen); and * Walls and caulking behind spray hose and walls below counters in dishwashing areas – significant build up of black matter (Pac Ridge & Aspen kitchens). The areas of concern were observed and discussed with Staff 2 (Sous Chef) and discussed with Staff 1 (Executive Chef), Staff 3 (Food & Beverage Manager) and Staff 4 (Executive Director) on 01/28/25. The findings were acknowledged.

C240 1: Kitchen hood above grill/stove cleane. Walls and caulking behinid spray hose and below counters in dishwashing areas cleaned. Caulking removed and replaced. Black matter was removed from walls and caulking in both Pac Ridge and Aspen Peak kitchens. 2: Steam cleaner will be purchased to clean as needed for black matter. Hood cleaning will be scheduled weekly and monitored for completion. 3: Quarterly inspections will be completed to ensure cleaning is happening and caulking will be inspected during this check and replaced as needed. 4: Director of Food and Beverage will be responsible for monitoring completion and ongoing cleaning.

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: