Print Inspection: KIT004759

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 in good repair and in a sanitary manner, in accordance with the Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the kitchen on 06/02/25 at 10:50am through 1:30 pm revealed the following deficiencies: 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: * Kitchen drains * Dining room beverage area * Ceiling fire sprinklers * Floors in corners/edges * Floors under, behind, between equipment * Open shelving under the steamtable * Interior and exterior of ovens * Range top * Knobs for oven/griddle * Corners/edges of griddle/cook top * Spice shelf next to stove * Baking rack * Bottom tray stored on baking rack * Door thresholds * Interior of deli refrigerator * Floors under racks in walk in cooler and in corner/threshold of door to cooler * Metal racks in walk in cooler * Movable metal speed rack in walk in cooler * Flooring under mat by dish machine * Exterior of meal delivery carts * Removable hood vents * Top of steamer * Industrial mixer * Industrial can opener and housing * Stainless steel wall behind cooking equipment * Floors under tables in dining room * Placemats on tables * Menus on tables b. The following areas were found in need of repair: * Caulking around dish machine area with black substance buildup; * Multiple light fixtures cracked/damaged c. Food items observed in walk in cooler not covered/sealed to prevent potential contamination. d. White board surface on deli cart and steam line were observed heavily scored and needing replaced/resurfaced. e. Multiple food items observed stored in walk in cooler without open or prepared dates. Food items were observed in walk in cooler past the 7 days allowed per food code. f. Multiple metal racks noted with areas of rust yielding non smooth/cleanable surfaces. Large black service trays found with edges worn/cracked/chipped with exposed underneath metal areas showing. At 1:30 pm, surveyor reviewed findings with staff 1 (Administrator) and staff 2 (Dining Services Manager), who acknowledged areas in need of correction.

C240A: 1. Deep clean of kitchen completed. 2. Cleaning checklist in place, in addition to staff training 3. Weekly review of kitchen cleaning checklist and overall sanitation of the kitchen 4. DSM/ED C240B: 1. Enviormental Services removed caulking and recaulked the dish machine area. 2. Damaged Light fixtures cracked or damages have been ordered to be replaced. 3. Weekly review of kitchen cleaning checklist. 4.DSM/ED C240C: 1. All tableware was removed, staff training took place to ensure tableware is not placed prior to meal service. 2. Tableware to be set as residents come in to sit in dining room. 3. Dining room will be monitored throughout the day to ensure tableware is not placed prior to residents being seated. 4. DSM/ED or other designee. C240D: 1. White board Surface on deli Cart and steam line were ordered to be replaced. 2. DSM to complete retraining to staff of proper sanitation of white board surface. 3. Review when completing weekly review of kitchen cleaning checklist 4. ED/DSM C240E: 1. Removal of all outdated/open-unlabeled foods from kitchen. 2. Staff Training regarding food storage and labeling of foods. 3.All foods will be monitored daily for quality and freshness. 4. DSM/ED or other designee. C240F: 1.All Racks were removed and cleaned. Then have been ordered to be replaced. 2. Twice monthly cleaning to racks implemented 3. DSM to review during weekly cleaning audits 4.DSM/ED

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: