Print Inspection: KIT004913

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: Observation of the facility kitchen was reviewed on 06/09/25from 11:00 am through 1:30 pm and found the following: 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: * Wall in service area * Baseboards in service area * Interior of ice machine * Interior of reach in cooler * Hot chocolate dispenser * Light fixture in dry storage b. Kitchen staff was observed preparing food, serving food and handling clean dishes without effective hair restraint as required. c. Multiple items in reach in refrigerators were observed not covered/protected from potential contamination when stored. d. Dish machine was run multiple times and was found not registering the proper chemical parts per million to ensure dishes were effectively sanitized. Upon further investigation Staff 2 (Dining Services Director) found that the chemical bucket drawing sanitizer into machine was not the “right color” and stated staff must have added water to the bucket as the chemicals are stored in their office. A new bucket of sanitizer was obtained, and the dish machine was ran and found at 50 ppm. Staff 2 acknowledged the dish machine was not effectively sanitizing the dishes and was unsure how long it had the incorrect solution strength. e. The facility was observed to not have a 3 compartment sink and the dish machine was not correctly sanitizing. The facility did not have an exception of the requirement to have a 3 compartment sink with census capacity greater than 17 residents. Interview with Staff 1 (Executive Director) at approximately 1 pm, indicated that the dish machine has needed repair and had just recently been repaired. f. Cook was observed to handle a water sprayer on the dirty side of the dish machine to rinse off a pan then proceed to the clean area of the dish machine and handle clean dishes with potentially contaminated hands. g. During lunch tray line service, the cook was observed leave the line multiple times and touch reach in refrigerator handles, grab containers, touch their glasses, touch their clothing, and did not change gloves. The cook was observed to grab RTE (ready to eat) foods with their contaminated gloves. At one point in service, Staff 2 was observed to touch and open a bag of raw chicken. Staff 2 did not thoroughly wash hands after removing gloves. At 12:45pm, surveyor reviewed identified areas of concern with Staff 2 who acknowledged the areas. At approximately 1:15 pm, surveyor discussed food code and rule violations observed with Staff 1 who acknowledged areas needing correction.

a) All areas including wall in service area, baseboards in service area, interior of ice maching, interior of reach-in cooler and hot chocolate dispenser have been thoroughly cleaned and sanitized. Areas will be checked for cleanliness/cleaned daily by kitchen/care staff and documented on daily checklist, which will be audited by DSD weekly. The ice machine will continue to be cleaned monthly by DSD/POD, with task monitored by ED. In service training on this will be completed at next all-staff meeting on 6/24/25. The light fixture needing repair in the pantry will be repaired and in good working order by 6/24/25. b) Kitchen staff received training on 6/9/25 on the importance of wearing effective hair restraint during food preparation/service. All staff will receive inservice training at all staff meeting on 6/24/25. DSD/Kitchen supervisor on duty will monitor continued use of proper hair restraints. c)Kitchen staff received education on proper storage/labeling of refrigerated food on 6/9/25. All staff will receive inservice training at all staff meeting on 6/24/25. Checking the refrigerators for proper storage of food will be checked/documented daily, and audited by DSD weekly. d) Kitchen staff received education on the process for when the dishwasher runs out of chemicals on 6/9/25. All staff will receive inservice training at all staff meeting on 6/24/25. Dishwasher chemical testing will continue to be completed/documented daily by kitchen staff and audited weekly by DSD. Chemicals will be stored in facility laundry room to ensure all necessary staff have access to them at all times. e) The facility has requested a request for an exception to be able to utilize existing two-compartment sink and commercial dishwasher. We are awaiting response from the State at this time. Executive Director will continue correspondence for this matter. Once approved, Executive Director will ensure exception to this rule is renewed as needed.

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: