Print Inspection: KIT008179

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 12/01/25 at 10:30 am, the facility kitchen was observed to need cleaning in the following areas: * Hood vents above cooking equipment – dusty/greasy; * Sides of deep fat fryer, grill and convection oven – drips of grease; * Tray underneath deep fat fryer – significant accumulation of food debris; * Interior of microwave – food splatters; * Stove top grates – food debris/crumbs; * Wall next to stove – build up of blackened grease; * Stainless steel wall behind grill/stove/deep fat fryer – grease drippings/spills; * Wall and caulking behind spray hose sink in dishwashing area – build up of black/brown matter; * Drain under dishwashing area – accumulation of food debris; * Interior of ice maker – black/pink matter build up; * Vents on outside of ice maker – dusty; * Ceiling vent above and wall behind ice maker – heavy accumulation of dust; * Two door refrigerator exterior and vents below doors – smears/drips/dust; and * Commercial can opener blade – food debris accumulation. Improper refrigerated food storage: * Two speed racks in walk in refrigerator – storing several pans of individualized servings of food were uncovered/labeled. Other concerns included: * Lack of use of hair restraints, including facial hair; * Colored cutting boards – finish significantly worn and scored; * White cutting board on service line – stained and scored; and * Garbage can on service line with lid when not actively in use. The areas of concern were observed and discussed with Staff 1 (Culinary Director) and discussed with Staff 2 (Administrator) on 12/01/25. The findings were acknowledged.

Citation: C0240 OAR 411-054-0030(1)(a) Resident Services – Meals / Food Sanitation (OAR 333-150-0000) Finding 1: Kitchen cleanliness deficiencies (multiple surfaces and equipment) How the deficiency was corrected: Identified kitchen surfaces and equipment, including hood vents, cooking equipment exteriors, tray beneath fryer, microwave interior, stove grates, walls, stainless steel surfaces, dishwashing area walls and drain, ice maker interior and exterior vents, ceiling vents, refrigerator exterior and vents, and commercial can opener blade were cleaned and sanitized following the inspection. Systemic changes to prevent recurrence: The facility will reinforce adherence to the existing kitchen cleaning schedule to ensure routine cleaning of food preparation areas, equipment, and ventilation surfaces in accordance with food sanitation requirements. Monitoring plan: The Culinary Director or designee will conduct periodic visual inspections of kitchen cleanliness during routine kitchen operations. Responsible position: Culinary Director Finding 2: Improper refrigerated food storage (uncovered and unlabeled food in walk-in refrigerator) How the deficiency was corrected: Food items observed in the walk-in refrigerator were covered and labeled in accordance with food sanitation standards. Systemic changes to prevent recurrence: Kitchen staff will be regularly re-trained on proper food covering and labeling procedures for refrigerated storage as part of routine food handling practices. Monitoring plan: The Culinary Director or designee will periodically observe refrigerated storage practices during normal kitchen rounds. Responsible position: Culinary Director Finding 3: Lack of hair restraints, including facial hair How the deficiency was corrected: Kitchen staff were reminded of the requirement to use appropriate hair restraints, including facial hair coverings, during food preparation and service. Hair and beard nets were ordered and are accessible to all staff working in the kitchen. Systemic changes to prevent recurrence: The facility will reinforce expectations for hair restraint use during routine kitchen operations. Monitoring plan: The Culinary Director or designee will observe compliance during regular kitchen oversight. Responsible position: Culinary Director Finding 4: Worn and scored cutting boards How the deficiency was corrected: Cutting boards identified as significantly worn, scored, or stained were removed from food service use. The workspace/cutting board on the main line steam table was replaced. All cutting boards were replaced in the kitchen and training as to the useage based upon color was completed. Systemic changes to prevent recurrence: The facility will replace cutting boards as needed when surfaces are no longer cleanable in accordance with food sanitation standards. Monitoring plan: The Culinary Director or designee will periodically review food preparation equipment condition. Responsible position: Culinary Director Finding 5: Garbage can on service line lacked a lid when not in use How the deficiency was corrected: A lid was placed on the garbage container when it was not actively in use. Systemic changes to prevent recurrence: Staff will be reminded to keep garbage containers covered when not actively in use. Monitoring plan: The Culinary Director or designee will observe compliance during routine kitchen monitoring. Responsible position: Culinary Director

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: