Print Inspection: KIT009154

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 01/28/26 at 11:15 am, the facility kitchen was observed to need cleaning in the following areas: * Interior of microwave – food splatters; * Bottom shelf of freezer – frozen on food debris/loose food debris; * Floor beneath dishwasher booster and dishwasher – debris build up; * Wall above backsplash behind spray hose and dishwasher and wall beneath sink/dishwasher – build up of black matter; * Ceiling vents near door in dishwashing area – heavy layer of dust; and * Floor underneath and around stove/oven – significant food debris. Other concerns included: * Kitchen Aide mixer paddle – plastic coating peeling off and * Blade on commercial can opener – black matter build up and finish worn off. The areas of concern were observed and discussed with Staff 1 (Lead Cook) and discussed with Staff 2 (Executive Director) on 01/28/26. The findings were acknowledged by Staff 1 and Staff 2 at 12:30 pm.

1. The interior and exterior of the microwave was cleaned and all food splatters removed. The bottom shelf of the freezer was thoroughly cleaned and all frozen on food and debris removed. All freezers and refrigerators were thoroughly cleaned, inside and out. The floor beneath the dishwasher booster and dishwasher was scrubbed and buildup removed. The wall above the backsplash behind spray hose and dishwasher and wall beneath sink/dishwasher have been scrubbed clean and black matter removed. All ceiling vents in the kitchen have been cleaned. The buildup of food debris beneath and around the stove/oven has been removed and the area cleaned. The paddle or the KitchenAid mixer was discarded and new one ordered. The blade on the commercial can open was cleaned and a new blades ordered. 2. Counseling and training was provided to the Lead Cook, Relief Cook, Maintenance Assistant and Night Cleaning Crew on the cleanliness expectations. A new checklist for daily, weekly and monthly cleaning was developed and implemented. 3. The oncoming Cook will assess the cleanliness of the kitchen and dishwashing area every morning and immediately address any cleanliness issues. The Maintenance Assistant will provide deep cleaning to the dishwasher area and ceiling vents during the first week of every month. 4. It is the responsibility of the Lead Cook to ensure these corrections are made and recurrence prevented. She is responsible for the training and monitoring of staff members involved in maintaining the cleanliness and repair of the kitchen and dishwasher areas.