Print Inspection: KIT007059

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 observations and interview, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner, and in accordance with the Food Sanitation Rules, OAR 333-150-000. include, but are not limited to: Observation of the kitchen on 10/01/25 at 10:45 am through 1:30 pm revealed the following deficiencies: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on or underneath the following: * Interior of ice machine; * Interior of ovens; * Exterior and sides of grill; * Interior of convection oven; * Interior of plate warmer * Open area/nook underneath service line * Drain under steam table * Oven Mitts * Juice machine * Window Screen * Walk in cooler fan cages/ceiling b. Cook was observed during lunch service and was noted to not change their gloves multiple times after touching or handling potentially contaminated items. They were observed then touch/handle ready to eat foods. The cook was seen to touch a binder holding menus that was visible soiled on the out side and a marker pen multiple times. The cook also left the line multiple times to got to other areas of the kitchen to retrieve items and did not change their gloves. The gloves the cook was wearing had visible tears in the finger tips from overuse also exposing ready to eat items they handled to their bare hands. c. Cook was observed to set ready to eat food items on the surface of the line with visible food debris from other service items. Cook was observed to cut multiple different food items from service with the same knife. No cleaning or sanitizing step was observed between knife uses. The knife was observed and had visible food debris on the knife from multiple uses. Cook would then set the knife on the visibly soiled service line or a towel next to the line that was also visibly soiled. Cook was also observed to set clean plates for resident service on the line surface that was visibly soiled with food to serve food items and then those plates were delivered to the residents. d. At 11:40am A larger container of gravy was observed in the walk in cooler from breakfast. The container did not feel cool to the touch. Staff 2 (Dining Director) was interviewed and indicated that items would have been placed in the cooler at around 9am. Staff 2 was asked to check the temperature of the item and it was found at 72 degrees. Staff 2 acknowledged this did not meet appropriate cooling time and temperature thresholds and that the item should be discarded. Staff 2 acknowledged the facility did not have a current system for monitoring cooling processes to ensure left overs were cooling safely. Cook was interviewed and acknowledged they did not check the temperature of the food product to ensure it had met the necessary thresholds for safe cooling. Cook acknowledged there was not a current system to track and monitor cooling process for left overs. e. Multiple containers holding potentially hazardous as well as ready to eat food items that were used for line service were observed sitting on a cart. They were not held on ice and were open/not covered or protected from potential contamination. This was observed from approximately 10:45 am through 1:00pm. The cart was close to the dish machine area and close to an open window with observed dirt/dust debris on the screen. The area was a high staff traffic area as well. This posed potential contamination risk to the ready to eat food items. f. Multiple Staff members preparing and/or serving food and or handling clean equipment did not have hair/facial hair effectively restrained as required. g. Towels used for wiping/sanitizing found dirty and not stored appropriately in sanitizing solutions but random places around the kitchen. h. Container of test strips to test sanitizing solution was found soiled and/or damaged/discolored. No sanitizing solution bucket was located on the line of service to ensure easy access for line cook to sanitize surfaces or equipment. i. Multiple dishwashing racks were observed with items overlapping and over loaded impeding the cleaning/sanitizing agent to effectively reach all dishes/equipment during the wash and rinse cycle. j. Facility did not have a small diameter thermometer probe for thin foods. k. Kitchen staff members serving up soups, deserts and beverages for residents were observed wearing multiple bracelets or other jewelry. Surveyor toured kitchen and reviewed above areas with Staff 2 (Dining Services Manager) and they acknowledged the identified areas. At approximately 1:15 pm the surveyor reviewed the areas in need of cleaning and poor practices with Staff 1 (Executive Director) and they acknowledged the areas in need of correction.

A, B, C, D, F, G,I, K- 1 and 2: DSD has cleaning schedules completed for daily, weekly and monthly tasks completed. Ovens, Plate Warmer and Ice Machine are on the new sheets more frequently than before. Assignments are made for each team member and the area they are responsible for the big cleaning happening this week. In services begin on 10/22 and 10/23. These will cover the new cleaning schedules, Proper use of gloves, Hair nets and beard nets. The only jewelry allowed during working hours will be rings that can be covered by gloves. correct cooling procedures, proper service line procedures including but not limited to sanitizer bucket location, knives, cutting boards, and towels being properly stored and handled during service times. The dishwashers have been properly trained on loading a dish rack before running throught the dishwasher. This will be monitored daily for accuracy by the DSD and Dining room manager. 3: These areas will be evaluated by the DSD every shift she is here. 4: DSD will be responsible with ED oversight. E: 1: A mini fridge was purchased and delivered on 10/19 for ready to eat foods on the line such as sandwich fixings. 2: The fridge will keep food covered appropriately and away from possible contamination from the open window or dishwasher area. Food will be covered and dated. 3: This will be monitored for temp and dates daily 4: DSD will be responsible with ED oversight. H. 1: New sanitation strips have been ordered to replace damaged strips and will be kept on the shelf outside of the DSD office away from open windows. 2: Strips will be monitored for effectiveness and discoloration weekly 3: This will be monitored with every use, 4: DSD will be responsible with ED oversight 5: 1: Appropriate thermometers were ordered and delivered on 10/3. These have been put into service. 2: These will be used appropriately on meat requiring the thinner tip. ED will be notified when new thermometers are needed for purchase. 3: These will be used every shift that has meat requiring this thermometer type. 4: DSD will be responsible with ED oversight. The DSD is starting a binder that will have the training signatures on each of the topics above with supporting documents for each topic. She will have a tab for cleaning schedules and will have a daily checklist for each deficiency noted. She will check these each shift she is on to ensure compliance. She will add a tab for documenting notes and Plan of correction for any item not found in compliance.

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: