Print Inspection: KIT005501

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 07/10/25 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: * Dry food storage, lids on bins holding bulk food items – food debris build up; * Wall above stainless steel in dishwashing area – significant splatters; * Exterior doors of refrigerators and freezers – spills/food splatters/drips; * Lower shelves throughout the kitchen – food debris/spills; * Exterior of microwave – significant spills/splatters/food debris; * Food bin lids stored under counter next to stove – food debris/spills; * Flooring under and around ice maker – significant build up of debris/black matter; * Paper towel holder, soap and sanitizer dispensers – build up of dust; * Fire extinguishers – build up of dust; and * Ceiling vents in dining room above beverage service counter – heavy accumulation of dust. Improper food storage: * Dry food storage – open packages of dry goods without dates, dry pasta spilled in bin containing packages; * Freezer – open food product without dates, including chicken, vegetables, hot dogs, meat patties: and * Refrigerator – undated containers of food. Other areas of concern include: * Garbage can uncovered when not in use; * Colored cutting boards – finish worn and heavily scored; * Commercial can opener – finish worn off blade; and * Lack of hair/beard restraint. The areas of concern were observed and discussed with Staff 1 (Dining Service Director) on 07/10/25. The findings were acknowledged.

* Dry food storage, lids on bins holding bulk food items - food debris build-up - DSD to provide staff inservicing on proper storage of food, to include dating of opened items - DSD completed audit and all items are dated and/or replaced - Daily schedule of opening/closing of kichen will be revised and reviewed with staff. * Wall above stainless steel in dishwashing area - significant splatters - DSD has deep cleaned - weekly cleaning schedule updated * Exterior doors of refrigerators and freezers - spills/food splatters/drips - DSD deep clean - weekly schedule reviewed and updated * Lower shelves throughout the kitchen - food debris/spills - DSD deep clean - Daily schedule reviewed/updated * Exterior of microwave- significant spills/splatters/food debris - DSD deep clean -daily schedule reviewed and/or updated * Food bin lids stored under counter next to stove- food debris/spills - DSD deep clean - daily schedule reviewed and/or updated * Flooring under and around ice maker - significant build-up of debris/black matter - DSD deep clean - monthly schedule reviewed and revised * Paper towel holder, soap and sanitizer dispensers - build up of dust - Cleaned - weekly cleaning schedule updated *Fire extguishers- build up of dust - cleaned - weekly cleaning schedule updated * Ceiling vents in dining room above beverage service counter - heavy accumulation of dust - POD removing and cleaning them. -This has been put on a quarterly cleaning schedule. *Dry storage - open packages of dry goods without dates, dry pasta spilled in bin containing packages - Dry storage deep cleaned. - policies and procedures reviewed with kitchen staff * Freezer - Open food products without dates, including chicken, vegetables, hot dogs and meat patties - Policies and procedures reviewed with staff. - DSD to do twice a week audits to ensure food is dated appropriately. removing items that are not dated * Refrigerator- undated containers of food - policies and procedures reviewed with staff - DSD to audit 2x per week to ensure food is dated. Removing items that are not dated. * Garbage can uncovered when not in use - Garbage covered. - new bin ordered - staff inserviced * colored cutting boards- finish worn and heavily scored - New cutting boards ordered and replaced. - DSD * commercial can opener - finish worn off blade - new blade ordered and replaced. DSD to visualize the blade monthly to check for needed replacement * Lack of hair/beard restraint - beard covers moved to a more visualized area -Staff inserviced The following schedules reviewed and updated: day and eve daily closing schedule, weekly cleaning schedule and monthly cleaning schedule - DSD and ED to meet weekly and perform an audit/walk through of the kitchen/dining area to ensure compliance and cleanliness - ED to do spontaneous audit of kitchen monthly to ensure compliance - DSD to hold monthly kitchen meeting with staff to review schedules, policies, procedures and/or updates

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: