Print Inspection: KIT005989

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 07/31/25 at 11:00 am, the facility main kitchen was observed to need cleaning and repair in the following areas: a. Food spills, splatters, debris, dirt, and black matter was observed on or underneath the following: * Knobs and face of oven and grill; * Floor underneath stove and grill; * Multiple floor drains; * Caulking behind hand wash and two-compartment sink; * Wall and pipes under two-compartment sink; * Lids of food bins in dry storage room and food prep area; * Multiple walls throughout; * Three-shelf rolling serving carts; * Flooring and drain in beverage area; and * Floor of dessert fridge. b. The following areas needed repair: * Peeling paint on wall behind sprayer in dish machine area; * Door and jamb to storage room had scraped paint; * Dessert fridge had pooled water on the interior floor. A baking sheet with a towel was placed on the top shelf to catch water dripping from the interior vent; and * Peeling paint in the beverage area next to the right entrance door. c. Observations of food service in the MCC on 07/31/25 at 12:10 pm revealed the following: * Care staff were plating and serving resident’s meals without the use of a protective barrier over potentially contaminated clothing; and * Care staff touched food with bare hands while plating it for the residents. The areas that required cleaning and repair in the facility main kitchen were observed and discussed with Staff 2 (Executive Chef) on 07/31/25 at 11:55 am. He acknowledged the findings. The need to ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules was reviewed with Staff 1 (General Manager) during the exit interview on 07/31/25. The findings were acknowledged.

Rule Violated: OAR 411-054-0030 (1)(a); OAR 333-150-0000 A full deep cleaning of the kitchen was completed on August 1, 2025, addressing all areas identified during the inspection. This included thorough cleaning of appliances, walls, floors, sinks, food bins, rolling carts, and the dessert fridge. The baking sheet and towel found inside the dessert fridge were immediately removed and discarded. The maintenance team was assigned the following repairs: • Repainting walls with peeling paint, • Repairing and sealing the damaged door jamb, • Repairing or replacing the dessert fridge to resolve the issue of pooled water. A revised cleaning schedule outlining specific daily, weekly, and monthly responsibilities was implemented effective August 1st, 2025. A cleaning checklist and log are now required to be completed daily and verified by the Executive Chef. Monthly environmental inspections will be conducted by the Administrator or designee to ensure sustained compliance. Responsible Parties: • Executive Chef: Oversees kitchen cleanliness, ensures staff compliance, and verifies daily cleaning logs. • General Manager: Conducts weekly walkthroughs, monitors implementation of the plan, and ensures monthly inspections are completed and systems sustained. • Maintenance Director: Responsible for the timely completion of all kitchen-related repairs and ongoing facility maintenance. • On August 1, 2025, all MCC care staff were immediately re-educated on food safety protocols, including the mandatory use of protective barriers (aprons/gowns) when handling or serving food. • Staff were instructed that bare-hand contact with ready-to-eat food is strictly prohibited and must be replaced with utensil use or single-use gloves. • Supervisors conducted direct observation and coaching during meal service the following day to reinforce correct practices. • Protective disposable aprons were stocked and made easily accessible in the MC dining area. • Effective August 2, 2025, a visual checklist for food safety and PPE use during meal service was posted and implemented in the MC. • A new “Meal Service Compliance Spot Check” log was introduced, requiring supervisors to observe and document adherence to safe food practices during randomly selected meal periods. • Procedures and language updated to clarify that any direct hand contact with food or failure to use protective gear will result in immediate coaching and, if repeated, disciplinary action. MCC Supervisor – Ensures staff wear protective gear and avoid bare-hand contact during service. • General Manager – Reviews compliance data and ensures system is sustained. • Administrator – Ensures quarterly training occurs and that spot checks are evaluated for trends and follow-through.

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: