Print Inspection: KIT004408

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 05/13/25 at 10:45 am, the facility kitchen was observed to need cleaning a in the following areas: * Lower shelves of service line – spills/drips; * Front and sides and oven doors of stove/grill - drips/spills; * Two-door refrigerator next to stove on service line – exterior doors drips/spills, cover on top drips/spills, food debris; * Lower shelf below grill – drips/spills/grease debris; * Microwave interior – food splatter; * Flooring throughout kitchen, including dishwashing area, under equipment and prep counters – spills/food debris/black matter; * Exterior of dishwashing machine – spills/splatters; * Walls in dishwashing area above, below sink, counters and caulking above backsplash – significant amount of black/brown matter/food spills/splatter; * Three carts (black and grey) – food debris/spills/splatter; * Piping on wall across from convection oven – significant build up of dust; and * Commercial stand mixer – food drips/spills on splatter guard. Other areas concerns: * Garbage cans not covered when not in use. * Colored cutting boards – scored and finish worn off. * Cutting board on two door refrigerator – scored/stained and melted on end next to grill. * Food items (ice cream) transported for delivery to rooms outside of kitchen not covered. * Several containers of food in two door refrigerator on service line – uncovered, unlabeled and undated. * Lack of hair and/or beard restraints. The areas of concern were observed and discussed with Staff 1 (Director of Culinary Services) and discussed with Staff 2 (Executive Director) Staff 3 (Associate Executive Director) and Staff 4 (Regional Director) on 05/13/25. The findings were acknowledged.

1. Corrective Actions to Be Taken: • A deep cleaning of all kitchen equipment, surfaces, floors, and storage areas . • New cutting boards have been ordered. • All food in storage has been, labeled, dated, and covered appropriately . Unlabeled items have been discarded. • Hairnets and beard restraints have been provided to all kitchen staff and policy has been re-inforced. • Garbage cans will be kept covered at all times when not in use. • Ice cream and all meal items transported outside the kitchen are being covered. 2. Prevention Plan: • Daily cleaning checklist will be reinforced inmediately, to ensure cleaning tasks are completed and documented. • A weekly deep-cleaning schedule will be initiated and assigned to specific team members. • Staff will receive retraining on (Food Sanitation Rules), food storage, personal hygiene, and dietary expectations before due date. • A new kitchen oversight log will be initiated for auditing purposes. 3. DCS or PIC will conduct daily evaluatios, while the ED will be responsible for weekly evaluations. 4. Monitoring Plan : • The Director of Culinary Services in coordination with community Directors will: o Audit cleaning logs daily. o Perform weekly inspections of the kitchen and storage areas. • The ED or designee will: o Review documentation weekly. o Confirm staff compliance with sanitation, food safety. o Ensure new staff receive appropriate training during onboarding.

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: