Print Inspection: KIT008233

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 the kitchen was maintained in accordance with Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: On 12/03/25, at 12:05 pm, the facility kitchen was observed to need cleaning and repair in the following areas: a. Food spills, splatters, debris, dirt, and/or black matter was observed on or underneath the following: * Flooring, including perimeter, underneath appliances, grout lines, and top edge of cove base; * Walls throughout; * Dish machine area: caulking, bins with an accumulation of soiled rags, walls, floor drain, pipes, and flooring; * Room with cleaning supplies: tile floor including grout lines; * Several ceiling vents; * Dry storage room: entrance door, tile floor including grout lines, and ceiling vent; * Open shelving; * Ovens: Knobs, interiors, sides, and pipes behind both appliances; * Hood over both ovens; * Two compartment sink area: wall, metal shelf racks, drain in cabinet underneath sink; * Storage room off kitchen: flooring, sink, walls with cobwebs near the ceiling; and * Trash bins. b. The following areas needed repair: * The entrance door had several gouges and scrapes; * The wall near the fire extinguisher had several scraped areas; * Dish machine area: Ceiling had two 1X1 inch round roles and the walls had several gouges and scrapes; * Room with cleaning supplies: Laminate was missing from the edge of a shelf, exposing wood underneath and rendering the area uncleanable; * Two-compartment sink area: gouges in wall to right side of sink, cove base inside cabinet was not flush and had gaps, the laminate was chipped in several areas exposing wood underneath, and the cabinet doors did not close properly; * Storage room: Gouges and scrapes to doors and/or jambs and several walls were scraped; * Kitchen ceiling had three 1X1 inch holes above the serving area, scraped areas in the drywall, and a hole next to the ceiling electrical outlet. c. The standing mixer, near the two-compartment sink, was uncovered, creating potential cross contamination. d. The handwash sink lacked soap. Staff 4 (Cook) was unsure how long the sink area lacked soap and said that she washed her hands in the common bathroom located in the hallway. The need to ensure the kitchen was clean, in good repair, and that Food Sanitation Rules were followed was discussed with Staff 1 (Regional Director), Staff 2 (Dietary Services Manager), and Staff 3 (Business Office Manager) during a tour of the kitchen on 12/03/25 at 1:20 pm. The findings were acknowledged.

A. Food spills, splatters, debris, dirt, and/or black matter was observed on or underneath the following: * Flooring, including perimeter, underneath appliances, grout lines, and top edge of cove base. *Green Tek will come in and do initial steam cleaning. DSM and kitchen staff will clean floors daily and then deep clean the floors biweekly. DSM/ED will review checklist weekly to make sure floors are getting done. * Walls throughout.* Walls will be cleaned and degreased by DSM/cooks weekly. * Dish machine area: caulking, bins with an accumulation of soiled rags, walls, floor drain, pipes, and flooring. * DSM/cooks to clean underneath dish machine, then they will clean weekly per checklist. Maintenance will caulk the areas needing new caulking. DSM/ED will review checklist weekly to make sure items are getting done. * Room with cleaning supplies: tile floor, including grout lines. *Green Tek will come in and do initial steam cleaning. DSM and kitchen staff will clean floors daily and then deep clean the floors biweekly. DSM/ED will review checklist weekly to make sure floors are getting done. * Several ceiling vents. *DSM cleaned vents and replaced them. DSM/cooks will clean weekly. DSM/ED will review checklist weekly to verify cleaning is done. * Dry storage room: entrance door, tile floor including grout lines, and ceiling vent. *Green Tek will come in and do initial steam cleaning. DSM and kitchen staff will clean floors daily and then deep clean the floors biweekly. DSM/ED will review checklist weekly to make sure floors are getting done. * Open shelving. *DSM moved dishes to another shelf away from the cooking area. * Ovens: knobs, interiors, sides, and pipes behind both appliances. *DSM/cooks will clean ovens knobs daily, and the interiors, sides and pipes weekly per checklist. DSM/ED will review checklist weekly to ensure cleaning is getting completed. * Hood over both ovens. * DSM/cooks will clean hoods weekly in the dish washer, every 6 months All American will professionally clean the hoods. DSM/ED will review checklist weekly to ensure cleaning is getting completed. * Two-compartment sink area: wall, metal shelf racks, drain in cabinet underneath sink. * DSM will replace metal rack with a plastic rack for easier cleaning weekly. Wall and drain will be cleaned daily per kitchen checklist. DSM/ED will review checklist weekly to ensure cleaning is getting completed. * Storage room off kitchen: flooring, sink, walls with cobwebs near the ceiling: * Green Tek will professionally clean the floors. DSM/cooks will be responsible to clean weekly the walls and sink. DSM/ED will review checklist weekly to ensure cleaning is getting completed. * Trash bins. * DSM/cooks will clean trash bins daily per checklist.DSM/ED will review checklist weekly to ensure cleaning is getting completed. B. The following areas needed repair: * The entrance door had several gouges and scrapes. *Maintenance will fix the gouges and scrapes in the door and seal. DSM/cooks will check monthly for any needed fixes.DSM/ED will review checklist weekly to ensure cleaning is getting completed. * The wall near the fire extinguisher had several scraped areas.* Maintenance will fix the gouges and scrapes in the walls. DSM/cooks will check monthly for any needed fixes. DSM/ED will review checklist weekly to ensure cleaning is getting completed. * Dish machine area: Ceiling had two 1X1 inch round roles and the walls had several gouges and scrapes. * Maintenance will fix the gouges and scrapes in the walls. 1x1 inch hole will be fixed by maintenance. DSM/cooks will check monthly for any needed fixes.DSM/ED will review checklist weekly to ensure cleaning is getting completed. * Room with cleaning supplies: Laminate was missing from the edge of a shelf, exposing wood underneath and render the area uncleanable. *Maintenance will replace shelf with missing laminate to ensure they can be cleaned. DSM/cooks will clean weekly and monitor for any exposed wood.DSM/ED will review checklist weekly to ensure cleaning is getting completed. * Two-compartment sink area: gouges in wall to right side of sink, cove base inside cabinet was not flush and had gaps, the laminate was chipped in several areas exposing wood underneath, and the cabinet doors did not close properly. *Maintenance will get gouges in wall fixed; cupboard doors will be realigned to make sure they close completely with no gaps. Laminate is being replaced to ensure no wood is showing through. DSM/cooks will monitor monthly for any needed repairs.DSM/ED will review checklist weekly to ensure cleaning is getting completed. * Storage room: Gouges and scrapes to doors and/or jambs and several walls were scraped. *Maintenance will repair scrapes to door and walls. DSM/cooks will monitor monthly for any needed repairs.DSM/ED will review checklist weekly to ensure cleaning is getting completed. * Kitchen ceiling had three 1X1 inch holes above the serving area, scraped areas in the drywall, and a hole next to the ceiling electrical outlet. *Maintenance will repair 1x1 inch hole, scraped areas and the hole next to the electrical outlet. DSM will monitor for any needed repairs monthly.DSM/ED will review checklist weekly to ensure cleaning is getting completed. C. The standing mixer, near the two-compartment sink, was uncovered, creating potential cross contamination.*DSM/cooks will ensure that the standing mixer is covered when not in use to keep from getting contaminated. d. The handwash sink lacked soap. Staff 4 (Cook) was unsure how long the sink area lacked soap and said that she washed her hands in the common bathroom located in the hallway. *ED/DSM will order new soap dispensers and have maintenance install them next to the hand-washing sink. *Each of these areas will be monitored by the DSM/ED. DSM/ED will audit checklist weekly and monthly to ensure that all items are being cleaned and repaired in a timely fashion. All staff will be initialling daily, weekly, biweekly or monthly when completing the tasks. DSM/ED will hold all staff accountable for cleaning and initialling off the checklist.

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: