Print Inspection: KIT007757

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 occurred on 11/05/25 from 11:30 am through 1:45 pm, and the following was identified: 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: * Janitor closet; * Ledge around base cove; * Interior of drawers holding utensils and cooking equipment; * Flooring under and behind equipment; * Exterior of garbage cans; * Interior of pan holding produce; and * Commercial can opener housing;. b. Staff 2 (Chef/Person-in-Charge) observed preparing and serving food without effective facial hair restraint as required. c. Raw hard-shell eggs were observed stored next to drinks and ready-to-eat puddings, causing a potential cross contamination of the items if the shell eggs broke. d. Multiple potentially hazardous foods were observed stored that were not dated when opened. e. Multiple potentially hazardous foods were found past seven days from date opened or prepared and should have been discarded. Staff 2 was not aware that canned good items that were opened and placed into containers had to be discarded after seven days. f. A staff member was observed to heat up a left-over sausage from the previous evening meal. The staff did not check the temperature of the food product prior to serving it to a resident. The staff member stated they microwaved the sausage for 30 seconds and acknowledged they did not check the temperature of the food. The staff member did not know the required reheat temperature for food. Staff 2 (Chef) acknowledged that the staff should have checked the temperature of the food product to ensure it was at 165 degrees prior to serving, to ensure it was safe. g. While serving lunch trays, Staff 2 was observed to wipe/touch their brow with their hands and did not wash their hands immediately after. h. Two large packages of ground beef were observed stored directly on top of pork and bacon, causing a potential cross contamination. At 1:15 pm, the surveyor reviewed the above areas with Staff 2 (Cook), who acknowledged the areas in need of attention. Staff 1 (Wellness Director/Nurse) was informed of the above areas at approximately 1:30 pm, and they acknowledged the identified areas.

A. The kitchen cleaning schedule has been updated to include a more thorough break down of the cleaning schedule and items to be cleaned. This includes the janitors closet, ledge around base cove, inside of drawers, floors, garbage cans, fridge items, and the can opener. Chef and Administrator will check the daily and weekly cleaning sheet. B. Chef and Administrator went over the importance of wearing facial hair restraint as required. C. Eggs are on the bottom shelf with nothing next to them. Cook is responsible for putting away groceries and will ensure that nothing is placed next to eggs. Cook will check this daily. This change was gone over in employee meeting, by thje cook and the Administrator. D. Administrator and Chef went over dating all open food. Dates will be checked daily and any food that is not dated will be thrown out immediately. This will be checked daily by the cook. All staff were instructed on the rules surrounding dates at employee meeting. E. When the Chef checks the dates daily if food is past the 7 days it will be thrown out. All staff were educated on dating food from cans at the time it is opened and to discard after 7 days. This was done at the monthly meeting and is part of the kitchen policies and procedures that are read at the time staff are onboarded for employment. Will be gone over quarterly at employee meeting. F. There is a reheating chart on the microwave in the kitchen to let staff know the proper reheat temperature of foods. There is also a thermomator attached to the microwave for the staff to use for reheating. G.Administrator went over handwashing with the staff at monthly employee meeting (November 20, 2025) and had staff sign handwashing rules. H. The facility has purchased 3 raw meat bins, for pork, chicken and beef. These bins will be checked and cleaned daily by the cook as needed.

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: