Print Inspection: KIT008532

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 12/18/25 at 10:15, the facility kitchen was observed to need cleaning in the following areas: * Wall in dishwashing area above the back splash, behind the dishwasher, below the counter and caulking – black matter build up; * Top of dishwasher – dried debris; * Flooring throughout the kitchen, including dry storage, underneath storage racks, behind cooking equipment, under preparation counters – food debris/black/brown matter; * Wall behind cooking equipment – grease build up; * Side of stove – drips/spills/splatters; * Oven doors and handles – smears/drips/dried debris; * Convection oven legs – dried debris/spills; * Wall behind hanging serving utensils – drips/spills; * Top of convection – debris/spills; * Lower shelves throughout the kitchen – spills/debris; * Floor drain under single sink – food debris; * Spice shelf and containers – sticky/debris; * Colored cutting boards – worn and heavily scored; and * Exterior single door refrigerator on service line – splatters/spills. Other area of concern included: * Garbage cans throughout kitchen were not covered when not in use. The areas of concern were observed and discussed with Staff 1 (Director of Dining Services) and discussed with Staff 2 (Executive Director) on 12/18/25. The findings were acknowledged by Staff 1 at 11:30 am and Staff 2 at 12:00 pm.

A. Kitchen Cleanliness 1. Dining Employees will maintain a clean and sanitary Kitchen and will ensure the facility will follow all kitchen protocals and practices are in accordance with the Food Sanitation rules. 2. Systemic changes implemented to ensure the violation does not recur The facility implemented the following system-level changes: • Re-education of all dietary staff on required kitchen sanitation standards and cleaning expectations. • Implementation of a structured daily, weekly, and monthly kitchen cleaning schedule identifying specific areas and assigned responsibilities. • Use of a standardized kitchen sanitation checklist to ensure consistent and thorough cleaning of all kitchen areas. • Reinforcement of supervisory oversight and staff accountability related to kitchen cleanliness. 3. The Dining Services Director will evaluate kitchen cleanliness daily during routine operations. In addition, bi weekly audits will be completed for the first 30 days following correction, then weekly audits thereafter to ensure ongoing compliance. 4. The Dining Services Director is responsible for ensuring all kitchen cleanliness corrections are completed and maintained. The Executive Director or designee will provide oversight through regular review of audit results and corrective actions 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: