Print Inspection: KIT008301

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 the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: On 12/09/25 at 10:00 am, the facility kitchen was observed to need cleaning and repair in the following areas: a. Food spills, splatters, debris, dirt, and black matter was observed on or underneath the following: * Ceilings, walls, doors, and floors throughout the kitchen; * Metal racks and shelving units throughout the kitchen; * Industrial mixer; * Microwave; * Walk-in refrigerator and freezer floors; * Walk-in refrigerator fan; * Ware washing machine; and * Ceiling lights. b. The following areas needed repair; * Holes in walls throughout the kitchen; * Dry storage ceiling tiles with several holes; and * A cracked ceiling light cover. On 12/09/25, the areas in the kitchen which required cleaning and repair were observed and discussed with Staff 1 (ED) and Staff 2 (Dining Services Manager). They acknowledged the findings.

a. Food spills, splatters, debris, dirt, and black matter was observed on or underneath the following: * Ceilings, walls, doors, and floors throughout the kitchen; *Ceilings, walls, doors, floors, to be deep cleaned and all spills, splatter, debris, dirt, black matter to be removed by 1/9/26. Kitchen has implemented a daily, weekly, biweekly, and monthly check-off system. Implemented on 12/10/25. All employees conducting cleaning must sign and date check-off list to hold employees accountable. Dining Service Manager/Executive Director has oversight of these lists and is audited each week. Quality Assurance Program implemented and checked off monthly by Dining Service Manager and/or Executive Director. Facility compliance to be completed by 1/23/26. * Metal racks and shelving units throughout the kitchen; One metal rack replaced on 12/29/25 and all metal racks placed on weekly cleaning schedule. Racks to clean by 1/9/26. DM to delegate. DM is responsible for cleaned racks. * Industrial mixer; Industrial mixer to be cleaned completely after each use, outside of mixer wiped and sanitized. After each use, mixer to be covered. Mixer placed on daily clean schedule and cleaning conducted by cook on duty. Implemented on 12/9/25 * Microwave; Microwave is cleaned after each meal service and placed on daily clean schedule, cleaning conducted by the cook on duty. Implemented on 12/9/25 * Walk-in refrigerator and freezer floors; Walk-in flooring cleaned and placed on weekly cleaning schedule. Cleaning conducted by the cook on duty or DM with DM oversight. Cleaned & implemented on 12/10/25. * Walk-in refrigerator fan; Walk-in fan cleaning conducted by DM and placed on weekly cleaning schedule. Cleaned & implemented on 12/10/25. * Ware washing machine; Ware washing machine placed on daily cleaning schedule and conducted by dietary aid nightly with metal scraper. Cleaned and implemented on 12/9/25. * Ceiling lights Ceiling lights placed on TELS system for Maintenance Director to check monthly. Entered into TELS system 12/10/25. Cleaned on 12/10/25. Also placed on cleaning schedule biweekly to be performed by DM or Maintenance Director. b. The following areas needed repair: * Holes in walls throughout the kitchen; Holes in walls to be plugged with silicone-based caulking to ensure wipeable, cleanable service. Completion date by Maintenance Director: 1/2/26 * Dry storage ceiling tiles with several holes; Dry storage ceiling tiles to be replaced. Maintenance to conduct monthly walk through via TELS reporting system. 1/2/26 * A cracked ceiling light cover Cracked Ceiling light to be replaced by 1/2/26, monitored via TELS reporting system with monthly walkthrough and biweekly clean.

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: