Print Inspection: KIT007087

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 10/01/25 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: Areas in need of cleaning in the main kitchen included: * Soda machine – tray with murky liquid; * Deep fryer – sides/front grease drips/spills/floor beneath food debris/grease; * Lower shelf between deep fryer and flat top grill – debris/grease; * Door below service line – exterior drips/spills; * Convection oven behind service line – side/door drip/spills; * Wall behind/above service line – brown matter/drips/spills; * Hot hold box – exterior spills/smears; * Ice maker – front drips/spills, hard water build up, vents dusty; * Ceiling vent in dishwashing area – dust build up; * Hood vents in main kitchen and satellite kitchen – dusty/greasy; * Walk in refrigerator – fans on condenser dusty, ceiling near condenser splatters; * Freezer on the service line – bottom shelf with food debris, exterior side grease drips, exterior door and vents smears, drips, spills; * Refrigerator next to hand washing sink – exterior door drips/spills; * Refrigerator under convection oven – exterior drips/spills, interior spills/food debris; * Refrigerator at end of service line – side spills/drips; and * Two door refrigerator next to ice maker – bottom shelf food debris, interior doors splatter/spills. Areas in need of cleaning in the satellite kitchen included: * Ceiling vent above stove – dusty; * Oven doors and sides – spills/drips; and * Two door refrigerator – bottom shelf spills/debris. Other areas of concern included: * White cutting boards on refrigerator units – stained/scored; * Lack of thin stemmed thermometer; and * Garbage cans not covered when not in use. The areas of concern were observed and discussed with Staff 1 (Food & Beverage Director) and discussed with Staff 2 (Executive Director) on 10/01/25. The findings were acknowledged.

Soda machine was deep cleaned by Food and Beverage Director (F&B Director) after survey. It is wiped down nightly; tray is emptied nightly and deep cleaning scheduled monthly to maintain cleanliness. F&B Director to assure compliance weekly, ED to assure compliance monthly. Deep fryer deep and lower shelf between fryer and flat top cleaned after survey, wipe down of exterior of deep fryer and shelf to be done daily, deep clean to be maintained weekly with oil change over. F&B Director to assure compliance weekly, ED to assure compliance monthly. Door below service line to be wiped down nightly. "Polish" of chrome surfaces to be done weekly. F&B Director to assure compliance weekly, ED to assure compliance monthly. Convection oven exterior to be wiped down daily at the end of service. Weekly deep clean to be conducted. F&B Director to assure compliance weekly, ED to assure compliance monthly. Wall behind/above service line with brown matter, drips and spills cleaned after survey. Wall surfaces to be wiped down daily. Equipment to be pulled out weekly for deep cleaning. F&B Director to assure compliance weekly, ED to assure compliance monthly. Hot box exterior and interior to be wiped down nightly after service, weekly deep clean and "polishing" to be down to assure cleanliness. F&B Director to assure compliance weekly, ED to assure compliance monthly. Ice maker exterior deep cleaned after survey. Ice maker to be wiped down weekly and as needed. F&B Director to assure compliance weekly, ED to assure compliance monthly. Ceiling vent in dishwashing area cleaned after survey. Bi-weekly deep clean on all vents to be completed. F&B Director to assure compliance weekly, ED to assure compliance monthly. Hood vents deep cleaned after survey, weekly deep clean in place. F&B Director to assure compliance weekly, ED to assure compliance monthly. Walk in refrigerator fans and ceiling deep cleaned bi-weekly and wiped down as needed. F&B Director to assure compliance weekly, ED to assure compliance monthly. Freezer on service lines to be wiped down daily with deep cleaning scheduled weekly. F&B Director to assure compliance weekly, ED to assure compliance monthly. All service line refrigerators (next hand washing sink, under convection oven and at end of service line) to be wiped down daily with deep clean weekly including "polish". F&B Director to assure compliance weekly, ED to assure compliance monthly. Two door refrigerators next to ice maker wiped down and cleaned inside. Daily wipe down and weekly deep clean. F&B Director to assure compliance weekly, ED to assure compliance monthly. Satellite kitchen ceiling vent above stove cleaned after survey. Bi-weekly deep clean scheduled. F&B Director to assure compliance weekly, ED to assure compliance monthly. Satellite kitchen oven doors wiped down daily and deep cleaned weekly. F&B Director to assure compliance weekly, ED to assure compliance monthly. Satellite kitchen two door refrigerator wiped down daily and deep cleaned weekly. F&B Director to assure compliance weekly, ED to assure compliance monthly. White cutting boards, thin stemmed thermometers ordered and to be replaced. F&B Director to assure proper used and compliance condition of items ongoing. Garbage cans covered between use. F&B Director to assure compliance. Culinary team to perform group cleaning event quarterly.

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: