Print Inspection: KIT005247

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 a sanitary manner, and menu changes were made available to residents in accordance with the Food Sanitation Rules, OAR 333-150-000. include, but are not limited to: Observation of the kitchen on 06/25/25 at 10:45 am through 1:30 pm revealed the following deficiencies: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on or underneath the following: * Interior of oven * Grill/griddle * Stove top * Flooring between oven and table * Open stainless steel tables * Windowsill * Plastic shelving * Bulk food bin lids * Metal shelf above stove * Removable grill vents * Drain under handwash sink * Plastic bin holding cooking utensils/supplies b. The following areas were found in need of repair: * Large gap around ceiling vent. c. Multiple items stored in reach in coolers were observed without open or prepared dates. d. A package of sliced roast beef was observed open and exposed to potential contamination. A container of dry scalloped potatoes was observed stored open to potential contamination. e. Silverware was noted to be preset and was not protected from potential contamination. A stack of paper plates was observed stored open to potential contamination. Multiple plastic condiment containers were noted stored uncovered/protected from potential contamination. f. Facility did not have test strips available to validate concentration of sanitizer used for surface sanitation buckets, 3 compartment sinks and the chemical sanitizing dish machine. g. Staff 2 (cook/person in charge) was observed to handle lettuce for salads and lemon wedges with bare hands therefor potentially contaminated ready to eat food products. h. Staff 2 was observed to make salads for lunch meal and did not wash the lettuce prior to preparing the salad. The container/package of the romaine leaf lettuce was /package was reviewed and directed to wash before use. i. Daily posted menu was noted to be from Tuesday June 17th. Staff 1 (Administrator) verified the menu should be posted daily and acknowledged the menu was not correct. The meal served for that day had a choice of Broccoli and Chicken bake. The kitchen staff prepared a Chicken and pea bake. The menu change was not communicated to residents prior to the meal as required. j. Multiple dry good/bulk food bins were observed with scoops stored inside of the bins with the handles potentially contaminating the food products. Scoops were also observed stored outside of some bins with the food contact portion of the scoops open/uncovered allowing potential contamination of the food contact surfaces. Surveyor reviewed above areas with Staff 2 who acknowledged the identified areas. At 1:00 pm the surveyor reviewed the areas in need of cleaning and poor practices with Staff 1 (administrator) who acknowledged the areas.

(1) a. Kitchen will receive a deep clean to remove all accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease including interior of oven, grill/griddle, stove top, flooring between oven and work table, open stainless steel tables, windowsill, bulk food bin lids, metal shelf above stove, removable grill vents, drain under handwash sink. Plastic shelving and plastic bin holding cooking utensils/supplies will be replaced with metal kitchen shelving and enclosed bins prior to date of alleged compliance. Cleaning checklist will be updated as appropriate to ensure these areas are accounted for with tasks designated as daily, twice weekly, weekly and twice monthly. Dietary Director and Administrator will monitor cleaning practices. b. The large gap around ceiling vent was repaired immediately by adjusting the vent cover to cover the gap. Maintenance staff will monitor and, if necessary, will replace the vent cover. c. All food will be labeled appropriately in the kitchen. Kitchen staff will check dates on prepared food and discard within appropriate timeframe. Unlabeled food was discarded immediately. d. All food will be sealed/closed appropriately in the kitchen. Kitchen staff will ensure meat and other refrigerated items, and items stored in dry goods, will be sealed/closed to prevent potential contamination. e. Silverware will no longer be pre-set in the dining room to prevent potential contamination. Additional silverware will be purchased so that there is enough quantity for three meal services daily and overnight staff will roll silverware within napkins to use in the dining room and tray service by date of alleged compliance. Paper plates that were used for staff only were removed from the kitchen immediately. Plastic condiment containers will be stored in containers with lids to prevent potential contamination. f. Test strips were ordered immediately and are currently in use to test the surface sanitation buckets as well as the 3 compartment sinks. A daily log will be kept of test results and the Dietary Director or Administrator will monitor for compliance. g. Cooks have been counseled about appropriate glove use for ready to eat items. Additional training related to food safety will be assigned and completed by date of alleged compliance. h. Cooks have been counseled to wash ALL fresh produce prior to use. Additional training related to food safety will be assigned and completed by date of alleged compliance. i. Daily menus will be posted and updated as required. Menu changes will be communicated to residents on a timely basis as required. j. Dry/bulk bin scoop storage is in covered/enclosed containers to prevent potential contamination. Scoops will not be stored inside the food bins.

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: