Print Inspection: KIT004770

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 Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: The RCF kitchen was toured on 06/03/25 and observed to need cleaning and repair in the following areas: a. The stationary dish machine was not operating at the required rinse temperature of 180 F. for 25 seconds, per the manufactures data plate. During an interview with Staff 3 (Kitchen Manager) at approximately 10:15 am, the process for washing dishes included using the three-compartment sink to wash, rinse and sanitize then staff ran the dishes through the dish machine. Surveyor observed the process for using the three-compartment sink and determined the kitchen staff were not aware of the proper procedure for using a three-compartment sink. Therefore, the facility lacked a system for properly sanitizing dishware and cooking equipment. Staff 3 was not aware of the dish machine not operating per the data plate and was not aware staff were using the three-compartment sink incorrectly. Surveyor and facility staff reviewed guidance on how to properly use the three- compartment sink. Staff 3 was observed providing education to Staff 4 and 5 (both Facility Chef’s). Prior to survey exit the staff were observed using the sink properly to ensure sanitation levels. Staff 2 (Assistant Manager) called the service provider to schedule maintenance on the dish machine. b. Staff 4 and 5 were observed to touch multiple food items with gloved hands without changing gloves between each use and without hand hygiene between glove changes. c. Exterior of dry food storage bins and the service cart that housed the bins were damaged and visibly dirty. d. The interior of the ice machine had a buildup of brown and orange colored matter. Surveyor requested verification of when the ice machine was last inspected and cleaned. Staff 2 was unable to provide verification of when it was last serviced. e. An upright black refrigerator lacked a temperature gauge to verify the internal temperature was below 41 F. f. Staff were not using alcohol wipes to sanitize the probe thermometer after each use. The need to ensure the kitchen was maintained in good repair and in a sanitary manner in accordance with the Food Sanitation Rules was discussed with Staff 1, Staff 2 and Staff 3 on 06/03/25 at 12:35 pm. They acknowledged the findings.

1. The facility will ensure to maintain the kitchen in good repair and in sanitary manner in accordance with the Food Sanitation Rules, OAR 333-150-000. Regular cleaning and maintenance repairs on equipment will be conducted 2. a. The stationary dish machine is now operating at the required rinse temperature of 180 F for 25 seconds. All kitchen staff has been retrained on the proper procedure for using the three-compartment sink for santizing dishware and cooking equipment. Video training will also be held on 06/17/2025. b. Training on proper glove use and hand hygiene between glove changes will be completed during Kitchen meeting on 06/17/2025 using video demonstration and in-person visual. c. All exterior of dry food storage bins have been clean and the service cart that housed the bins was replaced. d. The interior of the ice machine was cleaned on 06/16/2025 and inspection for maintenance is scheduled for July 9, 2025. The ice machine will be cleaned and maintained on a monthly basis and as needed. e. The upright black refrigerator thermometer was replaced, and the temperature gauge now has an internal temperature below 41 F. f. Staff has been trained on proper sanitation clean up and now use alcohol wipes to sanitize the probe thermometer after each use. 3. These area needing correction will be evaluated a monthly basis and as needed. 4. The Kitchen manager and Assistance manager will be responsible for ensuring these corrections are completed and monitored at all times.

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: