Print Inspection: KIT007061

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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the facility kitchen was reviewed 10/07/25 from 10:00 am through 1:30 pm and found the following: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following: * Reach in coolers (front entry way and deli) interior of coolers and door seals. * Cooling fans and cages in walk in freezer and celling * Plastic trays where clean dishes were stored * Inside bins where clean utensils were stored * Juice machine in kitchen area (top and under neath area by nozzles) * Range top * Interior of ice machine * Kitchen drains * Wall behind/beside steamer * Open wood shelving by beverage area inside kitchen * Open wood shelving both sides of service line * Ceilings by prep area with food splatter * Large and small blender base with visible food splatter/debris * Industrial mixer * Industrial slicer * Interior of white bulk food bins * Vents, light fixtures with heavy dust accumulation * Metal racks storing clean dishes * Dining room tablecloths b. The following areas were in need of repair: * Section of tile flooring with missing grout and uneven spacing creating uneven floor and food debris accumulation; * Wood cabinets under steam table with metal covering pealing back not a smooth and cleanable surface. * Pipe under 3 compartment sink with leak with standing water accumulation in tub under the pipe * Pipe under hand washing sink in dining room beverage area with leak. Large fee standing water collected in plastic tub under pipe. * Pipes entering wall in back prep area with gaps/spacing around area creating spaces for entry of pests/insects * Reach in cooler near kitchen entry with chip/crack in door. Seal to reach in cooler was damaged/cracked and in need of replacement * Reach in deli cooler not operating/cooling correctly. Found at 50 degrees. * Multiple light fixtures in kitchen were not operating correctly and lighting in multiple areas was not adequate. c. Large white surface on used for service line was found heavily stained and scored. Large sauté pan found with non stick surface scratched off heavily damaged and in need of replacement d. Multiple food items were found in cold and dry food storages open to potential contamination. e. Multiple kitchen staff observed during tray line service to use single service gloves incorrectly. Multiple occasions ready to eat items were handled with gloves that had been used for other tasks and had been potentially contaminated. f. Reach in cooler near entry to kitchen found to have a thermometer that was not working properly. Reach in deli cooler was found to be at 50 degrees. There were multiple potential hazardous food items stored in that cooler over night. Kitchen staff was interviewed and indicated the cooler temperature was checked in the morning and was at 45 degrees. Several potentially hazardous foods temperatures were checked and found at or greater than 50 degrees. Facility indicated they would need to discard the items as they had been out of cold food storage temperatures maximums (41 degrees) greater than 4 hrs. At approximately 12:00, facility staff after being instructed to not serve items from this cooler prepared a sandwich using mayonnaise that had been determined in need of disposal to serve to residents for lunch. Surveyors interviewed and instructed the facility to remake the sandwich using ingredients that were not stored in the malfunctioning cooler not holding food at appropriate temperatures. f. Facility did not have pasteurized whole shell eggs in stock. Facility staff verified that residents were served eggs to choice including poached, easy and medium cook levels (not fully cooked) as required. g. Non kitchen staff was observed to enter the kitchen with out a hair restraint on and did not wash hands and retrieve items to bring out of the kitchen. h. Kitchen staff was observed to potentially contaminate their hands by touching hair, a garbage can and other items and then return to food prep activities without washing their hands. i. Multiple items were found in reach in cooler with out open or use by dates. One item was found past the use by date by more than 7 days. j. Kitchen staff observed to potentially contaminate a sanitized thermometer by wiping the sanitizing agent (alcohol and/or quat) off with a potentially contaminated kitchen towel. This practice was observed multiple times. k. Facility had a resident on drinkable puree. Saff was observed to add hot water only to the food product. This practice dilutes the product, diminishes flavor and nutritional values to the food served. l. Upon entry to facility, tables were observed preset with drinking glasses and utensils on the tables for lunch meal. A few tables were observed with visible food debris and or beverage spills on the tablecloths from previous meal. Staff 2 was interviewed prior to lunch and indicated that tablecloths should be changed is soiled from the meal prior. The tables with the soiled tablecloths observed earlier were not changed and residents were seated at those tables for lunch. Staff 2 was not aware of the requirement that pre set tableware had to be covered or inverted. m. Staff 2 (Kitchen manager/person In Charge), was not able to demonstrate effective knowledge in effective kitchen cleaning process, safe storage of food, effective hand hygiene and appropriate glove use practices of staff, and proper sanitation of equipment. At approximately 1:15 pm, surveyors reviewed above areas with staff 2 and staff 3 (Executive Director), who acknowledged the identified areas.

A 1. All identified areas will be cleaned to OAR standard. 2. Cleaning schedule with check off list to address all areas in section A, this will be be communicated with kitchen staff. 3. Monitor weekly x4 weeks, then monthly X2 months 4. Admin/RCC B 1. All identified items will be repaired. Wall will be repainted and wall protection will be installed. Trim on cabinets will be replaced. Hand washing station's water temp will be corrected, sign removed and staff informed to use back sink. Repair left ovens door. 2. Items listed above will be on maintenance logs schedule to be repaired/replaced. 3. Add kitchen repairs to maintenance repair log for monthly compliance, monitored monthly 4. Admin C,D 1. Replaced utensils, thermometer and cutting board. 2. Included in kitchen repair log to maintenance 3. Monthly 4. Admin, Kitchen Lead E 1. Utensils will be covered 2. Covers purchased, reviewed with kitchen staff 3. Monthly as part of kitchen audit 4. Admin, Kitchen Lead, LN F,G,I,J 1. Food will be reheated properly, cooling time/temperature requirements will be followed, kitchen staff will prevent cross contamination during meal serving, Cold food items will be transported at right temperature with ice. 2. Kitchen staff to complete "Keeping food safe and nourishing older adults" on OCP. DON to post procedure above microwaves. 3. Weekly X4, then monthly X2 4. Admin/ Kitchen staff/ LN H 1. Trash bins will be in appropriate areas 2. Trash bin removed, signage to not place trash bin, staff educated at staff meeting 3. Weekly X4, Monthly X2 4. Admin/ Kitchen manager

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: