Print Inspection: KIT002511

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 01/30/25 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Flooring throughout the kitchen, including underneath/behind prep counters, cooking equipment, storage racks, dishwasher and sink units – spills/drips/splatters/grease/food debris/build up of black matter; * Wall and caulking surrounding the dirty dishes side of the dishwasher – significant build up of black matter; * Operating air conditioning unit vent above ice maker – significant build up of dust; * Exterior doors and handles of reach in refrigerator – spills/drips; * Commercial can opener – blade finish worn off/build up of black matter surrounding casing; * Hood area above and behind stove top and grill – significant build up grease/dust; * Shelves below steam table – drips/spills/splatter; *Oven and convection oven doors, knobs and handles – drips/spills/sticky/dust build up; * Sides of oven – drips/spills/grease; * Interior of refrigerator on steam table line – food debris/spills/splatter; Other areas of concern include: * Ceiling light above three sink area – uncovered. * Improper storage: - Two sheet pans of individual servings of cake uncovered in high traffic area; and - Two boxes of disposable cups and lids on floor in hallway between kitchen and MC unit. The areas of concern were discussed with Staff 1 (Dining Services Manager) and discussed with Staff 2 (Interim Executive Director) on 01/30/25 The findings were acknowledged.

Plan of correction for the deficiencies found on 1/30. Deep cleaning event was scheduled prior to survey arrival. Event will focus on cleaning items that were pointed out during inspection. Updated cleaning lists have been provided to the staff. Daily cleaning lists will highlight exterior doors and handles of refrigerator, flooring, oven and convection oven doors, knobs and handles, and sides of oven.Weekly cleaning lists will highlight air conditioning unit above ice maker, deep cleaning of floors, hood area, shelves below steam table, and interior of refridgerator. Cleaning lists attached. Dietary Manager will conduct cleaning audits every Monday to ensure tasks are being completed. Maintenance has repaired caulking surrounding the dirty dish area and it will be added to DM audit to report to maintenance if it needs to be redone again. Commercial can opener was replaced as well as a new cover for ceiling light above the three sink area. A new rack was purchased to provide additional storage for items in the hallway.

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: