Print Inspection: KIT004802

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 06/05/25 at 10:45 am, the facility kitchen was observed to need cleaning and repair in the following areas: Areas in need of cleaning: * Walk in refrigerator fans – heavy accumulation of dust; * Ice maker vent – accumulation of dust; * Oven door front and handle – food drips/spills; * Wall behind grill/stove – grease drips; * Exterior of deep fat fryer – grease drips/spills; * Shelf below grill – grease/debris; * Floor between service line and ice maker – significant build up of black matter; * Wall behind dishwasher – build up of black matter; * Commercial can opener blade and housing– blade with build up of food and finish worn off/black matter on housing; * Ceiling vents between service line and cooking equipment – significant build up of dust; and * Exterior of hood over cooking equipment - dusty. Areas in need of repair: * Dry storage ceiling lights – one with out cover and one without working bulbs; * Dishwasher temperature gauges – difficult to read related to being filled with water; and * Ceiling light above prep area – one side not securely attached to ceiling. Other areas of concern included: * Colored cutting boards – heavily scored and finish worn. * Staff not always washing hands between glove changes. * Beard restraints not being used. The areas of concern were observed and discussed with Staff 1 (Dietary Manager) and discussed with Staff 2 (Executive Director) on 06/05/25. The findings were acknowledged.

Walk in refridgerators fans were deep cleaned and serviced on 6/23/25. Contractor explained what we need to do to keep them clean and serviced. They are now added to our weekly cleaning schedule and biannually will be serviced by an outside provider to assure they clean and not leaking. A new daily cleaning schedule was put in place on 6/23/25 to address deficincies with dust on the ice maker, food drips/spills on oven door and handle, wall behind the grill/stove, exterior of deep fat fryer, shelf below grill, floor between service line and ice maker, wall behind dishwasher, ceiling vents between service line and cooking equipment, exterior of hood over cooking equipment. Staff will be responsible daily for deep cleaning a different area of the kitchen. Dietary Manager will track daily cleanings on the sign off sheet. Dietary manger and Executive Director will audit the cleaning schedule documentation and walk through the kitchen for a visual audit every Thursday to assure the schedule is being followed and deep cleaning is being completed. We have ordered a new commercial can opener to address the wear and residue issue identified in the SOD waiting for it to arrive, will replace the old one as soon as it arrives. All cutting boards in kitchen were replaced on 6/23/25. Dishwasher guage was replaced on 6/23/25 Maintenance Director repaired the dry storage ceiling lights and the ceiling lights above the prep area on 6/25/25 Inservice scheduled with all kitchen staff to address issues of beard restraints not being worn and to review hand washing and glove wearing policy and procedure. Going forward we will hold monthly inservice for all dietary staff to review safe food practices.

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: