Print Inspection: KIT002952

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 02/26/25 at 10:40 am, the facility kitchen was observed to need cleaning in the following areas: * Lower shelves of prep and service counters – debris/spills/drips; * Shelf holding spice containers – debris build up; * Flooring throughout kitchen, specifically under cooking equipment, storage racks, refrigeration units – build up of black matter; * Doors and sides of steamer – drips/spills; * Area below pizza oven – drips/spills; * Wall behind dishwasher and below sink area – build up of black/brown matter; * Caulking on back splash behind sink in dishwashing area – build up of black matter; * Walls surrounding handwashing sink in dishwasher area – black/brown matter; * Side and front of deep fat fryer – drips of grease; * Table top and shelf below grill – drips/spills; * Wall behind cooking equipment – greasy/dusty; * Front of oven doors – drips/spills; * Shelf above flat top grill and stove – grease/debris; * Plate warmer/holder – build up of food crumbs/debris; * Container of bowls/serving dishes next to counter holding toaster – build up of food crumbs/debris; and * Commercial stand mixer bowl guard – significant build up of food debris. Other area of concern: * Colored cutting boards – finish worn off, potentially uncleanable. The areas of concern were observed and discussed with Staff 1 (Executive Chef) on 02/26/25. The findings were acknowledged.

C0240 1. Actions to correct Violation: a. Executive Chef did a walk through with all kitchen staff to show what areas were tageed for sanitazion so that they could see exactly what was need to be cleaned. b. Kitchen staff have cleaned and sanitized all areas that were noted on the survey. c. Maintence Dept will be doing a deep clean on the kitchen floor with floor cleaner over the weekend to get all dark areas cleaned. d. Maintenance Dept are re-caulking all areas that are loose or dark in color. They are removing all old caulking and replacing with new caulking in those areas. e. Executive chef will be placing an order on Monday 3/3/25 for all new colored cutting boards to replace the worn cutting boards. 2. How will system be corrected: a. Executive Chef has updated the cleaning logs to be more detailed in what areas need to be cleaned and what to look for in those areas when cleaning. 3. How ofetn will ara be monitored: a. Executive Chef will check all areas 2 x per week to monitor for any crumbs or stains that need to be addressed right away. 4. Who will be responsible to see that corrections are completed/Monitored: a. Executive Chef/Executive Director will do walk through of kitchen to verify that all items on the survey list have been addressed and are back in compliance with Regulations. Executive Chef will check all areas 2 x per week to verify that all cleaning duties are being perfromed by his staff and that all areas are kept in 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: