Print Inspection: KIT006974

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 09/25/25, from 9:55 am through 11:30 am, the facility main kitchen was observed. 1. The following areas needed cleaning: * Walls and floors throughout the kitchen and dry food storage room – build-up of black matter, dust, and/or food spillage; * Walls and floors in the walk-in refrigerator and freezer – build-up of black matter, dust, and/or food debris; * Wall and caulking above splash guard throughout the dishwashing area – build-up of black matter; * All wire storage racks in the main kitchen and dry food storage room – build-up of black and brown matter and dust; * All floor drains – black matter and food debris; * The drain under the ice machine - accumulated debris; * The wall behind the hand sink - spills and dust build-up; * Ceiling fire sprinklers and vents – build-up of dust and brown matter; * Magnetic knife holder – brown and black matter; * The speaker next to the entrance door had dust build-up; * Commercial can opener – black matter on blade and housing; * Drains of beverage counter and hot cocoa dispenser - an accumulation of splatters and stains; and * Microwave – brown matter and rust on interior. 2. The following items were in need of repair: * Door handle of walk-in refrigerator was broken and did not latch; * Walk-in refrigerator door – dents and paint chipping on exterior surface, and chips and paint peeling in interior surface; * Commercial floor mixer – faulty bowl anchor needing a screwdriver and string to lock it in place; * Door frames around walk-in refrigerator, walk-in freezer, all doors to and from the kitchen area – paint chips, scratches, gouges, and stains; * Four two-inch diameter holes in the wall above the prep table; * Cracked and melted work bowl on food processor; * At the entrance to the dry food storage area, the wall liner was ripped and missing near the walk-in freezer; * Steam table lip was pulling away from walls and the gap was filled in with a thick, uneven line of caulking, making it uncleanable; and * Door from kitchen to hallway leading to MCC – scratches, stains, paint chips, and exposed wood. 3. Improper food storage: * The walk-in refrigerator temperature displayed outside indicated 52 degrees F. It was re-checked after 30 minutes, and the temperature was still 50 degrees F. Staff 1 (ED) and the surveyor measured the temperature of the cottage cheese in the walk-in refrigerator and it was 46.7 degrees F. All dairy and protein items were requested to be removed from the walk-in refrigerator. At 1:07 pm, the walk-in refrigerator exterior thermometer indicated 40 degrees F; * Uncovered trays of cookies and plated desserts were observed on a metal rack positioned next to trash cans, risking cross contamination - the surveyor requested the trash cans be relocated; and * Opened items in dry food storage, free-standing refrigerator, and walk-in refrigerator were not dated. 4. Other areas of concern: * Recycle bins were uncovered and flies were observed around the contents; * Staff did not have alcohol wipes to disinfect temperature probes between use; * Staff were not using sanitizer chemicals and test strips properly; and * Untrained staff were asked to prepare mechanical soft textures. The areas of concern were reviewed with Staff 1 and Staff 4 (Dining Service Director at Calaroga Terrace) on 09/25/25 at 1:10 pm. They acknowledged the findings.

C240 Resident services meals, food sanitation rule 1. During survey observation, surveyor noted 1. Multiple areas needed cleaning - All areas were wiped down, disinfected, painted or completely replaced. 2. Multiple items requiring repair - All areas noted in SOD were wiped down or completely replaced. 3. Improper food storage - Plant Operations Director sealed areas on the roof during survey, temperature was within range the remainder of visit. Saran wrap placed on all trays near cooking line, all items without open dates were disposed and replaced 4. Other areas of concern: Recycle bins, alcohol wipes to disinfect temperature probes, sanitizer chemicals and strips, untrained staff preparing mechanical soft textures. - Kitchen inservice completed with Cook, Waitstaff and Dishwashers. 2. Kitchen inservice completed with Cook, Waitstaff and Dishwasher. In service for All staff will be held on 10/22 at 1:30pm to inform staff to utilize TELS app to key in work orders for Plant Operations team. 3. Dining services Director, Plant Op Director, and Executive Director will evaluate these items weekly to ensure compliance and all items are corrected or evaluated. 4. Dining services Director, Dining services Manager, Executive Director or designee is responsible to see that corrections are completed and monitored.

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: