Print Inspection: KIT010228

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 03/17/26 at 11:00 am, the facility kitchen was observed to need cleaning the following areas: * Dishwashing area: - Wall area and caulking above the stainless steel back splash – build up of black matter; - Wall behind dishwasher and tub with dishwash product – build up of black matter; - Wall under spray hose sink- build up of black/brown matter; - Floor under dishwasher – significant build up of dark matter; - Outside of booster – splatters/drips/spills; - Front of dishwasher – drips/spills; - Top of dishwasher – dried debris build up; and - Dropped ceiling above clean dish area – accumulation of dust. * Lids of garbage cans – spills/food matter * Stainless steel above, behind and next to cooking equipment – build up of grease/dust/splatters; * Spice shelf above cooking equipment – dusty/greasy; * Side of stove – drips/spills; * Ceiling vents and light between cooking equipment and service line – significant accumulation of dust; * Removable vents directly above stove and flat grill – build up of grease/dust; * Stainless shelf next to stove – dusty/debris; * Shelf below service line – spills/splatters; * Interior of microwave – spills/splatters; * Walk in refrigerator fans – build up of dust; * Walk in freezer floor – debris build up; * Fire extinguisher near steamer – build up of dust; * Commercial can opener – blade and housing build up of dark sticky matter, worn finish on blade; * Shelf holding stand mixer – drips/spills/splatters; * Wall area behind steamer – dusty; * Shelf above “Ninja” appliance – dusty; and * Drains under single sink counter and near walk in refrigerator – black matter build up, standing water. Improper food storage included: * Small refrigerator on service line – food item containers were not dated, labeled and/or uncovered; * Walk in refrigerator – uncovered items included individual desserts, shrimp and chicken; * Walk in freezer – uncovered individual servings of ice cream; and * Speed rack near back door (high traffic area) – uncovered churros and enchiladas for evening meal (staff was asked to cover enchiladas and put in refrigerator). Other areas of concern included: * Pasteurized eggs were not available and the unpasteurized were being prepared over easy per Staff 1 (Cook). * No small diameter probe thermometer was available day of survey, per Staff 1 (Cook) thought they had one, although unable to locate during survey. The areas of concern were observed and discussed with Staff 1 (Cook) and discussed with Staff 2 (Executive Director) on 03/17/26. The findings were acknowledged by Staff 1 at 12:30 pm and Staff 2 at 1:00 pm.

Pastuerized eggs have been ordered and will be readily available and kept in stock. If pasterized eggs are not in stock no over easy eggs will be served. All items on the cleaning list will be deep cleaned by dining services and housekeeping team, inspected by Executive Director to verify complete, and followed up weekly to maintain. Cleaning checklist created and will be followed and maintained by DSD, followed up weekly by ED. Weekly Dining Services Director and Executive Director

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: