Print Inspection: KIT004880

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: Observations of the facility kitchen areas were reviewed on 06/09/25 from 10:45 am through 12:25 pm and the following was noted: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following: * The ceiling, pipes, fans and fan casings of the walk-in refrigerator; * The ceiling vents throughout the kitchen; * The exterior of the walk-in refrigerator door had black marks and scuffs and paint was worn, exposing metal; * Caulking along the ware washing area; * The walls behind the ware washing area, three compartment sink; and adjacent to the thermostat/janitorial closet; * The drain underneath the three compartment sink; * Flooring throughout the kitchen; * Underneath the top of the coffee maker machines; and * Exterior of the garbage cans. b. The following areas were in need of repair: * The wall behind the three-compartment sink had two areas that had peeling paint and were not smooth or cleanable; and * The standing deep freeze containing ice cream was missing a cover. c. Caregiving staff were not wearing aprons during meal service to protect meal trays from potential cross contamination from caregiving duties. The above areas were observed and discussed with Staff 2 (Dining Services Director) and discussed with Staff 1 (Executive Director) on 06/09/25. The findings were acknowledged.

1. Kitchen Sanitization: All surfaces including floors, walls, ceiling, pipes, vents, drains, fans, garbage cans and equipment were cleaned and sanitized according to health standards. 2. Updated Cleaning Schedule: a. Implementation of a revised cleaning schedule with assignments with daily, weekly, and monthly tasks. The schedule includes weekly review and signature by the Dining Services Manager to ensure completion. b. A quarterly kitchen deep clean is scheduled via Otter Commercial Services. 3. Kitchen Repairs: a. Repairs of the walk-in cooler fans and replacement of cover on ice cream deep freezer have been scheduled for completion. b. Replacement of dishwasher has been scheduled for installation with repair of the caulking and paint around the wash area and three compartment sink. 4. Staff Re-Training: a. Dietary staff have been scheduled for re-training on proper cleaning protocols and importance of maintaining a sanitary kitchen environment. This includes documentation of attendance and content reviewed. b. Apron use by direct care staff during meal service has been implemented. 5. Preventative Maintenance Program: A kitchen walk-through with the Maintenance Director and Dining Services Manager has been scheduled quarterly to proactively identify and correct repair needs and will be reviewed at Safety Committee and Continuous Quality Improvement meetings for planning and implementation. Responsible Party: Jacob Rush, Dining Services Manager, is responsible for ongoing compliance and will ensure the plan of correction is implemented and sustained.

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: