Print Inspection: KIT005546

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, interview, and record review, it was determined the facility failed to ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the facility kitchen, food storage areas, food preparation and food service on 07/14/25 revealed: a. Food storage * Splatters, spills, drips, and debris noted on: - Interior of the refrigerators, freezers, microwave, oven, and oven warming drawer; - Interior of drawers and cupboards; - The backsplash and caulking behind the sink; and - The vents at the bottom of both refrigerators. * Multiple packaged foods not dated when opened; and * Open package of crackers and vanilla wafers in the dry storage. b. Food preparation: * Pasteurized eggs were not available for soft-cooked entrees. During an interview on 07/14/25 at 11:20 am, Staff 3 (MT) stated an over-easy egg was cooked for a resident during breakfast this morning. She confirmed there were no pasteurized eggs available at the facility. c. Food service: * Alcohol wipes were not used to sanitize the thermometer after use and were not available in the kitchen; * A room tray for the lunch meal was not covered and protected from contamination during transportation and distribution; and * Gloves were not consistently changed, nor hand hygiene performed between clean and dirty tasks when plating. The food storage, preparation, and handling concerns, including areas in need of cleaning were reviewed with Staff 1 (Regional Director of Operations). She acknowledged the findings.

OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule 1) (a) A deep clean of kitchen and pantry will be completed to include Interior of the refrigerators, freezers, microwave, oven and oven warming drawer, interior of drawers and cupboards; the backsplash and caulking behind the sink; and the vents at the bottom of both refrigerators. (b) Only pasteurized eggs will be purchased for use in meal services. (c) Alcohol wipes were provided to sanitize thermometer after use, foods delivered to residents rooms will be covered properly. Retraining with staff on proper food storage, proper cleaning of all areas of kitchen and dry storage, hand washing techniques, and glove use will be completed. 2) Training and review with staff and administrator will be completed on proper kitchen and food sanitation rules; including proper storing of foods, sanitizing of food thermometer, hand hygiene and glove use, cleanliness of kitchen and pantry, covering of foods being served to residents apartments. 3) Food storage, sanitizing food thermometer, proper use of gloves and hand hygiene, covering of foods served in apartments, and general cleanliness of kitchen and pantry will be audited daily, as well as monthly using the Administrator Quality Assurance audit . 4) The administrator/designee will be responsible to ensure the system has been corrected/monitored, with oversight from the Regional Director of Operations.