Print Inspection: KIT005261

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 06/30/25 from 10:30 am through 1:00 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: * Floors and walls under dish machine; * Kitchen drains; * Floors under and in-between equipment and shelving; * Walls by range and behind prep spaces; * Metal shelves storing spices; * Metal shelves storing pots/pans/dishes * Shelving storing clean dishes; * Walls and door thresholds with food debris/splatter; * Hood vents above stove; * Blue plastic bins used for storage; * Ovens; * Metal racks * Metal molding around floor/cove base; b. The hand washing sink had water down/diluted soap. Survyor was not able to get the soap dispersed to lather to effectively wash hands. Staff 2 (Cook/Person In Charge) acknowledged the diluted soap and stated someone had added water to it “the other day” and “had talked to them.” Soap dispenser was not switched out for appropriate materials to ensure hands were thoroughly /appropriately washed. c. Food contact surfaces of utensils were observed stored open to potential contamination. Coffee filters with pre-scooped coffee stored uncovered and open to potential contamination. d. A container of sour cream was noted past the manufactures use by date of 05/29/25. Multiple food items found in reach in fridges without proper labels and/or open of use by dates as required. e. Racks used for washing dishes were observed stored on the floor f. Two bags of frozen raw chicken were noted in the prep sink. Staff 2 was interviewed and indicated he was thawing them for dinner for the next day. Surveyor provided education on proper thawing practices and the chicken was placed in a tub and put in the reach in cooler. The chicken was still frozen and had not thawed. g. Facility did not have current Oregon Food Sanitation rules on site as required per code. h. Person In Charge was not able to effectively demonstrate required knowledge for employee symptoms/illnesses per food code for exclusion and reporting. i. Staff drinks were observed in kitchen area and were not of the correct style as identified in code. j. Plastic table cloths were found stained, ripped, torn and in poor repair. Both Staff 1 and 2 acknowledged they were in need of replacement. At 12:00 pm, surveyor reviewed above areas with staff 2 (Cook/ Person In Charge) who acknowledged areas in need of attention. Staff 1 (Administrator) was informed of above areas at approximate 12:30 pm and acknowledged the identified areas.

a. Our weekly cleaning list has been updated to include deep cleaning of the floors, drains, walls, shelves, bins, ovens, hood vent and under equipment. Staff will be trained at an all staff meetin as well as refresher trainings periodically throughout the year. this will be reviewed at least quarterly for a year to ensure compliance. Admin will work with the Person in Charge to ensure that the cleaning is being done properly and frequently enough. b. Only the kitchen staff will be adding soap to the dispenser. A policy will be in place regarding how and with what the soap dispensers will be filled with. Staff will be trained at an all staff meeting on the importance of using the proper material in all soap dispensers. Admin will work with the Person in Charge to ensure that the soap dispensers are being filled appropriately. This will be reviewed at least quarterly for 1 year to ensure compliance. c.Covered containers have been ordered for the utensils. A policy will be in place for the kitchen staff to keep coffee and filters in the covered container provided at all times. Staff will be trained in an all staff meeting and this will be reviewed quarterly to ensure compliance. d. The reach in fridge will be checked daily for properly labeled foods and expiration dates. This will be done daily before the kitchen staff leaves for the day. A check sheet will be developed for the kitchen for the daily checks. A policy will be in place to ensure compliance and this will be checked quarterly for 1 year. e. Maintenance will install shelves or hooks for the dish washing racks to be stored on off the floor. f. All kitchen staff will be require to complete the "Keeping Food Safe and Nourishing for Older Adults" class on Oregon Care Partners. All kitchen staff will be required to complete the class yearly. This will be monitored by the facility administrator. g.An update version of the current Oregon Food Sanitation rules has been printed, placed in a binder and is in the kitchen for the kitchen staff to reference. Admin will check yearly that the most current version is in the kitchen. h. Signage has been laminated and place in the kitchen for quick reference/reminder for kitchen staff regarding food code for employee symptoms/illnesses that require reporting. Admin will check with kitchen staff at least quarterly to ensure they possess the apporopriate knowledge. i. Signage will be laminated and put in place reminding staff that all drinks in the kitchen must be covered with a lid and a straw. A policy will put in place regarding proper drinking vessels that can be used in the kitchen. Admin will review this qaurterly to check for compliance for 1 year. j. New table clothes have been purchased with back ups in the facility. The facility has contacted maintenance and requested that they re-laquer the table tops to creat a smooth cleanable serface without the use of table clothes.

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: