Print Inspection: KIT004499

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 maintain the kitchen clean, in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the main kitchen and dining room area on 05/19/25 from 1:45 pm through 3:30 pm revealed the following: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on or underneath the following: * Interior and exterior of microwaves * Interior ovens * Interior of reach in freezers * Interior of ice machine * Kitchen drains * Flooring in corners/edges and door thresholds * Industrial can opener housing * Exterior of reach in freezers/coolers * Industrial mixer * Table and shelving under Mixer * Interior and exterior of toasters * Open stainless steal shelving * Metal rack shelving and plastic overlay next to oven * Range top * Range hood and side walls with significant spatter and food/grease debris * Kitchen walls behind prep and cooking spaces * Ninja Blender * Exterior of plate warmer * Kitchen drain under ice machine b. Kitchen staff observed handling/preparing food and/or clean dishes without hair effectively restrained. c. Multiple food items were observed stored in reach in freezer uncovered and exposed to potential contamination. d. Multiple potentially hazardous food items were noted stored in reach in cooler not dated when opened/prepared. Multiple containers of fruit were found discolored/wilted or with mold accumulation/growth. e. Multiple cutting boards were observed heavily scored and/or stained. Several small sauté pans were noted scratched/heavily scored and in need of replacement. Multiple hot pads/oven mitts were observed dirty and with holes. f. At 2:17 pm a large pan of cooked bacon and sausage links were observed sitting next to the stove on top of the toaster. Staff 2 (Dietary Services Manager) stated that was prepared that day at breakfast and was being utilized for BLT sandwiches and lunch. Lunch service was at noon. The protein source was not stored being stored at appropriate cold holding temperatures between meals service. g. At 1:45 pm, silverware for dinner service was observed pre set and the food contact surfaces of the silverware was open to potential contamination. Staff 2 toured kitchen with surveyor and acknowledged the areas identified. At approximately 3:30 pm, the surveyor and Staff 1 (Executive Director) reviewed areas of concern. Staff 1 acknowledged the identified areas needing correction.

C0240 - A - DSM will in-service staff on following all task sheets to ensure all cleaning is completed before leaving their shift. Dietary Manager has food committee meeting twice monthly to incorportate residents choices into the menu's, and have printed menu's for two weeks in advance. B - DSM will in-service staff on proper hair and beard restraints and enforce the rule. C- DSM will in-service staff to follow proper steps to see all containers are covered, labeled, and able to read. D - DSM to in-service staff to check all fruit & vegetables that come in on freight are not damaged and spoiled, if damaged or spoiled to toss out. E - Will purchase new cutting boards, mits and pans. F- All breakfast items will be stored appropriately in the fridge, covered until next use. G - In-0service staff on not setting up dining room to early to prevent cross contamination. DSM or PIC will check daily to ensure C240, A, B,C, D, E, F, G have all been completed and continue to monitor and in-service staff monthly to stay in compliance with the Food Sanitation Rules, OAR 333-150-000

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: