Print Inspection: KIT008315

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 12/16/25 identified the following: Dishwashing Area: * There was debris observed on top of the warewashing unit; * The glass face over one of the temperature gauges on the warewashing unit was cracked; and * The faucet located in the middle of the three-compartment sink had a constant drip. Front Food Prep Area: * The oven, stove, handles, left side of the oven, and stainless steel backsplash of the stove had brown and black matter and were sticky to the touch; * The industrial can opener had food debris observed on the blade; * There were drips, spills, and debris located on the insides and outsides of the stainless steel cupboards under the steam table; * There were splatters of dried food observed on the cork board; * The fan located to the right of the stove had a layer of dust present and was observed to be on during the meal prep; and * Multiple cutting boards, including the one connected to the steam table, had deep gouges, thus were not cleanable surfaces. Back Food Prep Area: * The light on the ceiling to the left of the entrance was not operable; * The handwashing sink had brown debris around the faucet and in the basin; * The wall under the food prep sink had a circular hole (approximately two inches in diameter) and a rectangular shaped hole (approximately four inches by three inches) observed; * The drain under the food prep sink had black and brown matter observed on the covering; * The industrial sized mixer had dried-on food splatters and areas where the paint was chipping off of the machine; * The vent in the ceiling of the hall had a layer of dust observed; and * There were two wheeled carts with uncovered desserts on the top shelf located in the hall under the dusty vent. Walk-In Refrigerator and Freezer: * Fans located in both units had a layer of dust observed. Front Beverage Area: * The interior of the microwave had a piece of material peeling off of the top and material was pulling off of the door window; * Approximately 14 inches of baseboard was missing under the handwashing sink; * A large, light brown wheeled cart was observed to have a crack in the top shelf, deeming it an uncleanable surface; and * The drain underneath the ice machine had a build-up of black debris observed. Throughout the Kitchen: * Walls were observed to have food drips, splatters, and debris accumulation; * Doors and door frames were observed to be gouged and had missing paint, deeming them uncleanable surfaces; * There were brown and black particles observed inside the ceiling light coverings; * The light fixtures that were located close to ceiling vents had a layer of dust observed; * There was dark matter build-up where the floor and equipment met; * Baseboards had an accumulation of black build-up; and * There was black build-up on the flooring under and around the feet of table legs. The kitchen was toured with Staff 1 (Community Administrator) and Staff 2 (Dining Services Director) on 12/16/25. The need to ensure the kitchen was kept clean and in good repair was discussed with Staff 1 and Staff 2 on 12/16/25 at 1:16 pm. They acknowledged the findings.

1. For areas identified in the deficiency, the areas with splatters, spills, debris and drips were cleaned immediately, including fans. Corkboards and damaged cart were removed immediately. A replacement mixer was already purchased, and the old mixer will be removed. A device was purchased to eliminate grooves on cutting boards. Maintenance dept. will address door frames, ceiling lights, holes in walls, dripping faucet, baseboard. 2. All areas noted in the deficiency regarding cleaning will be added to a cleaning schedule in the kitchen and kitchen staff will be trained on their cleaning responsibilities. 3. Dining Services Director will evaluate kitchen cleaning/repair needs weekly. Community Admin and Dining Services Director will evaluate needs monthly as part of ongoing quality assurance program. 4. Dining Services Director and Community Administrator will be responsible for monitoring.

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: