Print Inspection: KIT009273

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 02/04/26 between 11:15am and 1:45pm, the facility kitchen was observed to need cleaning and repair in the following areas: *Walk-in cooler floor- food spills; and *Reached in cooler and deli cooler-unsealed gasket: and *Bulk food bins- scoop, without covering and/or lid with food spills/crumbs. *Floor drains-surfaces were worn, non-cleanable; *Walls, ceiling, vents-dusty; *Floor under steamer-exposed cement, porous, non-cleanable; *Wall/mop board behind steamer-hole, exposed dry wall; *Wall/floor under exhaust hood-food splatters, dusty, grease build-up; *Deli cooler-food spills inside and on handles; and *Walk-in cooler walls/ceiling-dusty. Additional observations included: *The high temp dish machine was not reaching minimum required wash and rinse temperatures on multiple occasions. Staff were not monitoring temperatures. During an interview, staff reported the machine was maintained by an outside provider without documentation of a recent visit. Staff 1 (PIC) and 2 (Mentor Chef) implemented the three-sink method for manual ware washing until repair could be made. *Two of three staff were observed using gloved hands and touching cooked noodles, fresh strawberries and appliance handles. The areas of concern were observed and/or discussed with Staff 1(PIC), Staff 2 (Mentor Chef Oregon Arete) and Staff 3 (Executive Director). The findings were acknowledged on 02/04/26 at approximately 1:45pm.

1. All areas requiring cleaning that were identified during survey, and on SOD have been cleaned and inspected by Executive Director. *Gaskets have been ordered and will be replaced on reach-in cooler and deli cooler to ensure a proper seal. *Bulk food bin covers were replaced and scoop storage protocol reviewed with entire team. *Floor drains will be replaced to eliminate the uncleanable surface. *Exposed floor under steamer will be repaired appropriately *Hole and exposed drywall will repaired and sealed appropriately. *Dish machine was repaired and verified to be reaching required temperatures and temp log was put in place to monitor daily. *Staff have been retrained on the proper use of gloves, including handwashing and changing gloves between touching food and other items. 2. To prevent recurrance, an updated cleaning schedule has been implemented to address all areas that were not being cleaned satisfactorily. Additionally, Maintenance director will conduct weekly walkthrough of kitchen to identify any maintenance concerns that need to be addressed. Temp log will be maintained to track dishwasher temperatures and will be reviewed for compliance by Culinary Director. All staff working in the kitchen have been trained to report any maintenance concerns ASAP as well as any instances in which the dish machine does not hit required temperature. 3. This system will be evaluated monthly as part of our Continuous Quality Improvement process, which includes a review of monthly temp logs, cleaning schedules and a kitchen sanitation audit. 4. The Culinary Director and Executive Director will be responsible for maintanining this system.

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: