Print Inspection: KIT002507

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 012925 at 10:40 am, the facility kitchen was observed to need cleaning in the following areas: * Wall and caulking behind spray hose in dishwashing area – build up of pink matter; * Food bin lids – food debris build up; * Hood vents and walls behind cooking equipment – significant build up of grease/dust and drips of grease on walls; * Juice dispenser tray – contained “mucky” liquid; * Shelving rack holders stored below juice dispenser used to hold trays for meal service – significant build up of debris; * Freezer and refrigerators near steam table line – flooring in all had drips/spills/food debris; * Ice machine interior – build up of pink matter; and * Flooring behind cooking equipment, under booster in dishwashing area, between deep fat fryer and refrigerator – significant build up of food debris/grease/drips/spills. Other areas of concern included: * Three garbage cans uncovered when not actively being used; * Several colored cutting boards – scored and finished worn off; and Improper food storage: * Refrigeration units on the steam table line – multiple containers of food uncovered, without labels or dates (liquid eggs/hash browns/salmon/diced tomatoes). The areas of concern were observed and discussed with Staff 1 (Executive Chef) and discussed with Staff 2 (General Manager) on 01/29/25. The findings were acknowledged.

A) Food Bin Lids-Food debris build-up Corrective Action: 1) Immidiate cleaning and sanitizing of all food bin lids. 2) Daily cleaning schedule for food bins and lids. 3) Train staff on proper food storage and sanitation process. 4) Executive Chef and or GM to monitor and ensure this is completed. B) Hood Vents, walls behind cooking equipment Corrective Action: 1) Team will deep clean hood vents, walls and cooking areas immediately. 2) Implement a weekly cleaning schedule for all kitchen walls and vents. 3) Ensure compliance with Oregon Fire Code and food safety standards for grease management. 4) Daily visual inspections by shift supervisor. Monthly deep cleaning schedule for all walls and vents. C) Juice Dispenser Tray-Mucky Liquid Corrective Action: 1) Immediate disassembly and deep cleaning of the juice dispenser and tray. 2) Implement daily cleaning procedure for juice dispensers and tray. 3) Shift supervisors will check dispensers at the the beginning and end of each day. 4) Monthly sanitation review to ensure compliance with food safety guidelines. D) Shelving rack holders below juice dispenser-Debris accumulation. Corrective Action: 1) Remove and sanitize shelving rack holders. 2) Implement weekly deep-cleaning routine for all shelving units. 3) Daily inspection by kitchen supervisor for spills and debris. 4) Also, monthly cleaning audits by Chef and or GM. E) Freezer and Refrigerators near steam table line-spills/food debris. Corrective Action: 1) Immediate removal of spills and deep cleaning of all refrigeration units. 2) Implement a daily wipe-down policy for refrigerator interiors. 3) Daily inspection by closing staff. 4) Weekly deep cleaning of refrigerators and freezers. Chef and or GM to ensure completion. F) Ice Machine Interior-pink matter build-up Corrective Action: 1) Immediate shutdown and full sanitation of ice machine. 2) Implement a bi-weekly cleaning protocol following manufacturer and health department guidelines. 3) Chef and or GM will ensure inspections have been completed. 4) Quarterly deep cleaning with documented rrecords. G) Flooring behind cooking equipment and dishwashing area Corrective Action: 1) Immediate deep cleaning of all kitchen flooring. 2) Establish a daily mopping and sanitation routine. 3) Daily inspection by kitchen supervisor. 4) Monthly deep cleaning and santitation checks by Chef and or GM. H) Deep Fat Fryer and Refrigerator -Grease/food debris accumulation. Corrective Action: 1) Immediate degreasing and sanitation of fryer and refrigeration units. 2) Implement a weekly deep-cleaning protocol. 3) Daily cleaning checklist for fryer maitenance. 4) Monthly inspections documented by Chef and or GM. I) Uncovered garbage cans. Corrective Action: 1) Order lids for all garbage cans immediately. 2) All garbage cans to be covered when not in use. Also staff training on waste managemnet best practices. 3) Shift supervisors will conduct random checks throughout the day. 4) Chef and GM to complete weekly audits to ensure compliance. J) Worn and Scored cutting boards. Corrective Action: 1) Order new cutting boards immediately. 2) Implement a cutting board maintenance and replacement schedule. 3) Monthly assessment of all cutting boards by Chef. 4) Chef to conduct staff training on proper use and maintenance of cutting boards. K) Improper Food storage. Corrective action: 1) Immediate labeling of all uncovered and undated food containers. 2) Train staff on importance of proper labeling andf Implement a labeling and dating policy. 3) Daily audits by kitchen staff before closing and weekly compliance reviews by Chef and or GM. 4)

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: