Print Inspection: KIT008309

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: Observations of the kitchen on 12/17/25 identified the following: * There were plastic bags and covered containers observed that were not dated located in both reach-in refrigerators; * There were areas on the countertops with exposed wood, deeming them uncleanable surfaces; * There was no sanitizing system used for the three-compartment sink; * The caulking around the three-compartment sink was pulling up from the countertop, and was observed to have brown debris throughout; and * The wood trim located behind the three-compartment sink was exposed and was observed to have black and brown matter present. The kitchen was toured with Staff 1 (Administrator) and Staff 2 (Universal Worker) on 12/17/25. The need to ensure the kitchen was kept clean and in good repair was discussed with Staff 1 and Staff 2 on 12/17/25 at 10:54 am. They acknowledged the findings.

1. PIC/Universal Worker in the kitchen on the day of inspection, discarded all unmarkd items as they were pointed out by the surveyor. Moving forward daily monitoring will be conducted by PIC/Universal Worker of the day for the kitchen of both reach in fridges, and any unmarked bags, containers or other food containing items will be discarded. 2. The areas of exposed wood on the counter tops have been repainted. This will be monitored on a bi-weekly basis by maintnance technician and corrected as needed during monitoring. 3. A disinfectant system using 1 Tablespoon of bleach to 1 gallon of water has been implemented for disinfectant in the 3 compartment sink. This will be monitored daily by PIC/Universal worker. To help ensure accurate bleach to water ratio, the sink has been marked with a permanent line for the water level so the correct amount of bleach can be added. 4. The caulking around the 3-compartment sink will be removed and new caulking will be installed. This will be monitored on a monthly and as needed basisi by maintnance and replaced as needed. 5. The wood behind the sink that was exposed and showed brown and brown matter will be removed and replaced with either another piece of wood or other material that is more water resistant and appropraite to have behind the sink. This will be monitored on a monthly basis at the time the caulking is monitored and will be replaced/repaired 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: