Print Inspection: KIT008667

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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observations of the facility kitchen and dining room kitchenette areas were made on 01/21/26, from 9:50 am through 1:30 pm, and found the following: a) Areas in need of cleaning: * Walk-in cooler found with white and black matter on tile floor/mop board and wall around fans; * Juice Machine noted with black matter and debris build-up behind and above spigots; * Tubs throughout the kitchen that housed clean service ware - food with crumbs, food splatters, dust, and dirt debris; * Steamer/convection/bay ovens, fryer/grill/stovetop, steamer, microwave, can opener, and mixer with visible dried food build-up/debris on outside, inside, and around equipment; * Floor drains found with dirt, grime, food debris, and/or stained; * Wall ( in the dish machine area) noted with black matter; * Slicer found with dust, dirt, and/or food crumb debris; and * Dining kitchenette cupboards/drawers observed with food/beverage spills, and dust/dirt debris build-up. b) Areas in need of repair/replacement: * Walk-in cooler noted with rusty, non-cleanable surfaces on shelving; * Steamtable cutting board found scarred, round burn marks yielding a non-cleanable surface; * Piping to floor drains (dishwasher, steamtable) observed with insufficient air gaps; * Dining kitchenette cupboards with noted black residue and water stains inside; * Plate warmer was noted to be not heating; * Multiple areas in the tile flooring found with large cracks that were unsealed; * Light cover (near dish machine) was broken; * Wall (dish machine area) observed with missing caulk, unsealed; and * Plastic bulk food bin found with a broken lid, unsealed food. c) Staff practices: * Staff 2 (Culinary Services Director) reported that the Quats sanitizer parts per million (PPM) was not monitored by staff. Staff 1 (Executive Director) reported that a company provided equipment support annually, but that the facility does did not check/monitor the PPM to ensure effective sanitation thresholds were maintained. * Surveyors observed two pans of potentially hazardous food stored in the walk-in cooler. Facility cook reported that they cool with ice to reach 75 degrees F within three hours and 35 degrees F within six hours. Staff were not aware of the need to cool foods to 70 degrees F within two hours. Staff indicated they were not checking/monitoring the cooling process. * Multiple ready-to-eat and potentially hazardous food (salad dressing) found without open or use-by dates. * Surveyors observed an adjoining laundry room with open washer and dryer that housed exposed soiled linens/dish towels/aprons, along with exposed clean laundry and clean utensils. This laundry room attached the kitchen and office for the Director of Culinary. The Director of Culinary was observed passing through this laundry room to his office from the kitchen on multiple occasions. This practice posed the risk for potential cross contamination of dirty items with clean items. The findings were reviewed with and acknowledged by Staff 1 (Executive Director) and Staff 2 (Director of Culinary/PIC) at approximately 1:30 pm on 01/21/26.

Actions Taken: - Cleaning schedule updated and revised to include all areas identifed as "unsanitary". - All appliances not fully functional and identified in SOD have been or are in the process of being repaired or replaced. - Laundry will remain in back room, door being installed to help prevent cross-contamination. - Sanitizer testing has begun to ensure proper Ph levels and logs created for documentation. - Staff re-training for cooling process and dating & labeling food items, to include the daily use fridge which no items are to be kept >24 hours. Frequency: - Cleaning tasks are assigned shift by shift, daily, weekly and monthly. - Temp & cooling logs filled out daily, sanitation logs filled out weekly. Follow-Up: - Culinary Services Director to audit cleaning logs daily, weekly and monthly per schedule and address issues immediately. - CSD to report to ED and Maintenance for any items needing PM attention. Responsibility: Culinary Services Director maintains responsibility for daily processes, ED to oversee entierty of process and Maintenance to assist 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: