Print Inspection: KIT008740

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 01/06/26 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Vents on the outside of the ice maker – dusty; * Ceiling vents and surrounding area near ice maker and dishwashing area – dusty; * Floor under the dishwasher – significant build up of black matter; * Wall behind cooking equipment – greasy drips/spills; * Shelf below steam table containing various gallon jugs – drips/spills; * Spice shelves in prep area – dusty/food debris; * Wall beneath spice shelves – drips/splatter; * Wall above spice shelf - dusty; * Commercial can opener blade – food debris; * Ceiling light cover in prep area – dusty; * Knife holder – dusty: and * Bulk food bin lids – food debris. Improper food storage of items in the walk in refrigerator and freezer included: * Undated leftovers included slice cucumbers, coleslaw, sliced lunch meat, cranberry sauce; * Leftover items with loose fitting lids included coleslaw, plastic wrap on pan of cooked chicken, open box of sausage links; * Speed rack with uncovered pizza and bread pudding; * Expired food included box of moldy cucumber; * Individual servings of ice cream uncovered in freezer; and *Open bulk food bags in bins - undated. Other areas of concern included: * Colored cutting boards very heavily scored and worn. * White cutting board on service line – stained and heavily scored. The areas of concern were discussed with Staff 1 (Dining Manager) and discussed with Staff 2 (Executive Director) on 01/06/26. The findings were acknowledged by both at 2:00 pm.

1. Vents on the ice maker will be cleaned as well as ceiling vents in the kitchen. Floor under dishwasher will be cleaned, wall behind cooking equipment will be cleaned of grease as well as shelves below steam table. Spice shelves will be cleaned of dust as well as wall above the spice shelves. Commercial can opener will be cleaned of debris, and ceiling light covers will be cleaned as well as knife holder and bulk food bin lids. Food in walk in fridge and freezer will labeled and dated and ensured that they are covered properly. Food expiration dates will be checked and any expired food will be discarded. Bulk food in bins will be dated. Cutting boards with discoloration that are heavily scored will be replaced. 2. Cleaning schedule has been developed with daily, weekly, monthly check offs for accountability. Fridge and Freezer inspections will be done daily after meal service to ensure items are covered and dated. Dry storage room will be checked daily as well to ensure food is covered and labeled. Cutting boards will be ordered. Staff inservice on cleaning protocols and procedures as well as proper food storage and removal of expired foods. 3. Audit of cleaning schedule, fridge, freezer and dry storage area inspections will be reviewed weekly to ensure compliance. 4. Dining service manager and Executive director will be responsible to ensure POC is followed.

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: