Print Inspection: KIT003614

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 04/01/25 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: * Freezer on service line – interior bottom shelf – significant amount of food debris; exterior doors with spills/smears; * Ceiling vents in dishwashing area – build up of dust; * Wall and caulking behind the spray hose in dishwashing area – build up of black matter; * Wall above and behind dishwashing – build up of black matter; * Exterior of dishwasher – spills/drips; * Hood vents above cooking equipment and convection ovens – build up of grease/dust; * Stainless steel wall surrounding deep fat fryer and behind cooking equipment– build up of grease; * Lids on large food bins – build up of food debris; * Stainless drawer fronts below microwave – spills/drips; * Shelf in service area below bulletin board – debris/food crumbs; and * Blue storage cart containing plates/bowls – debris/food crumbs. Other areas of concerns included: * Colored cutting boards – finish worn and significantly scored (potentially uncleanable). * White cutting boards on service line – significantly stained and scored (potentially uncleanable). * Lack of hair and beard restraints. * Freezer on service line – open packages of frozen food products. The areas of concern were observed and discussed with Staff 1 (Dining Room Supervisor) and discussed with Staff 2 (Executive Chef) on 04/01/25. The findings were acknowledged.

Corrective Action Plan OAR 411-054-0030 (1)(a) – Resident Services: Meals and Food Sanitation 1. Freezer on Service Line • Action Taken: The interior bottom shelf and exterior doors of the freezer on the service line have been deep cleaned to remove all food debris and visible spills. • Systemic Correction: This task has been added to the cook’s daily closing checklist. • Evaluation Frequency & Responsible Parties: Daily by the Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 2. Ceiling Vents • Action Taken: The ceiling vents in the dishwashing area have been deep cleaned to remove dust and debris. • Systemic Correction: Task added to the utility worker’s weekly cleaning checklist. • Evaluation Frequency & Responsible Parties: Weekly by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 3. Wall and Caulking Behind the Spray Hose (Dishwashing Area) • Action Taken: Deep cleaned to remove all black matter buildup. • Systemic Correction: Task added to the utility worker’s cleaning checklist. • Evaluation Frequency & Responsible Parties: Bi-weekly by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 4. Wall Above and Behind Dishwashing Area • Action Taken: Deep cleaned to remove black matter buildup. • Systemic Correction: Task added to the utility worker’s cleaning checklist. • Evaluation Frequency & Responsible Parties: Bi-weekly by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 5. Exterior of Dishwasher • Action Taken: Thoroughly cleaned to remove spills and drips. • Systemic Correction: Added to utility worker’s cleaning checklist. • Evaluation Frequency & Responsible Parties: Daily by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 6. Hood Vents • Action Taken: Deep cleaned to remove grease and dust buildup. • Systemic Correction: Added to utility worker’s cleaning checklist. • Evaluation Frequency & Responsible Parties: Weekly by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 7. Stainless Steel Wall (Behind Cooking Equipment) • Action Taken: Deep cleaned to remove grease buildup. • Systemic Correction: Task added to cook’s cleaning checklist. • Evaluation Frequency & Responsible Parties: Daily by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 8. Stainless Steel Drawer Fronts (Below Microwave) • Action Taken: Cleaned to remove all spills and drips. • Systemic Correction: Task added to cook’s cleaning checklist. • Evaluation Frequency & Responsible Parties: Daily by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 9. Shelf in Service Area • Action Taken: Deep cleaned to remove debris and crumbs. • Systemic Correction: Task added to cook’s cleaning checklist. • Evaluation Frequency & Responsible Parties: Daily by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 10. Blue Storage Cart • Action Taken: Deep cleaned to remove food crumbs and debris. • Systemic Correction: Task added to utility worker’s cleaning checklist. • Evaluation Frequency & Responsible Parties: Daily by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 11. Colored Cutting Boards • Action Taken: Severely scored and worn boards were discarded and replaced. • Systemic Correction: Monitoring of cutting board condition added to cook’s cleaning checklist. • Evaluation Frequency & Responsible Parties: Monthly by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 12. White Cutting Boards • Action Taken: Severely worn and scored boards were replaced. • Systemic Correction: Monitoring of white boards added to cook’s checklist. • Evaluation Frequency & Responsible Parties: Monthly by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 13. Hair and Beard Restraints • Action Taken: Beard nets ordered and staff re-educated on grooming PPE compliance. • Systemic Correction: Daily monitoring and routine reminders implemented during shift checks. • Evaluation Frequency & Responsible Parties: Daily by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor. 14. Freezer on Service Line with Open Packages of Frozen Food • Action Taken: All opened packages were sealed and stored properly to meet food safety guidelines. • Systemic Correction: Staff re-trained on storage procedures; task added to daily closing checklist. • Evaluation Frequency & Responsible Parties: Daily by Executive Chef, Dining Room Supervisor, or designated staff. • Oversight Responsibility: Executive Chef and Dining Room Supervisor.

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: