Print Inspection: KIT005196

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 06/25/25 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Lower shelves throughout kitchen – spills/food debris/splatters; * Flooring under and/or behind stove/grill, steamer, convection oven, prep counters, three-compartment and two-compartment sink counters – build up of food debris/grease/black matter; * Side of stove – food/grease drips/spills; * Commercial stand mixer – food drips/splatter; * Exterior and lids of food storage bins – food debris build up; * Exterior and door handle of microwave – sticky/tacky feel/splatter; * Wall below dishwashing spray hose sink – build up of brown matter; * Ceiling in dishwashing area – dust/black matter build up; and * Operating box fan on prep counter – dust build up. Improper food storage: * Two-door refrigerator – unlabeled/undated food items and * Two-door freezer – undated open food items, package of sausage patties open (not securely closed). Other areas of concern: * Colored cutting boards – finish worn and scored potentially uncleanable. * Commercial can opener blade – finish worn off. * Garbage cans without lids when not in use. The areas of concern were observed and discussed with Staff 1 (Dining Services Director) on 06/25/25. The findings were acknowledged.

1. Lower shelves throughout kitchen have been cleaned to remove spills/food debris/ splatters. Flooring under and/or behind stove/grill, steamer convection oven, prep counters, three-compartment and two-compartment sink counters were cleaned so there is no build-up of food debris/grease/black matter. The side of stove was cleaned to remove food/grease drips/spills. Commercial stand mixer was cleaned to remove food drips/splatter. The exterior and lids of food storage bins were cleaned to remove food debris build up. The exterior and door handle of the microwave were cleaned to remove sticky/tacky food/splatter. The wall below dishwashing spray hose sink was cleaned to remove the build-up of brown matter. The ceiling in the dishwashing area was cleaned and will be painted to remove dust/black matter build up. Operating box fan on prep counter that had dust build up was removed. A bladeless fan was ordered. All items in the two-door refrigerator have been labeled and dated. All items in the two-door freezer have been dated and all packages have been securely closed. New colored cutting boards have been ordered to replace the current-colored cutting board due to the finish being worn on and them being scored. A new commercial can opener was ordered to replace the were one due to the finish being worn off. All garbage cans requiring a lid when not in use now have a lid. 2. Closing team will check the lower shelving, flooring under and/or behind stove/grill, steamer convection oven, perp counters, three-compartment and two-compartment sink counters, the side of the stove, the commercial stand mixer, the exterior and lids of food storage bins, the microwave are all free of spills, food, debris, splatter, grease, black matter, drips, and are not sticky or tacky. The opening team will ensure all items in the two-door refrigerator and two-door freezer are labeled, dated and that packages are all securely closed. The Dining Services Director will do a weekly inspection of items such as cutting board, can opener, garbage cans and any fans to ensure that finishes are not worn, items are not scored and there is no dust. The Plants Operation Director will inspect the dishwashing area monthly for build up brown matter, dust and black matter. 3. Daily by opening and closing teams. Weekly by the Dining Services Director and Monthly for the Plant Operation Director. 4. Dining Services Director and Executive Director.

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: