Print Inspection: KIT012010

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 OAR 333-150-000. Findings include, but are not limited to: On 05/20/26, between 11:00 am and 2:00 pm, the facility kitchen was observed, and the following was identified: 1. Areas in need of cleaning: * Refrigerators and freezer – food debris on floors, handles, doors, and shelving; * Refrigerator – black and white matter on fan and shelving; * Counters, flooring, shelving, walls throughout the kitchen - food and/or dust debris; * Oven, stovetop, flat grill, deep fryer, warming drawer, plate lowerator – debris buildup on and around appliances; * Garbage cans – outside splattered with food debris; * Multiple floor drains and top of grease trap – garbage and food debris buildup; * Bulk bins – food debris on lids; and * Ice machine – black and white matter inside. 2. Areas in need of repair/maintenance: * Dish machine – missing data plate; and 3. Sanitation/Cross Contamination/Handwashing/Glove Use: * Sanitation bucket – not at required PH. At approximately 12:30 pm, surveyor observed kitchen staff touching deli sandwich food items and appliance handles without changing gloves or handwashing. Surveyor found soiled dish towel on the deli cutting board. Staff 1 (Dining Services Director) made corrections. At approximately 12:15 pm, surveyor observed food particles from the deli cooler that had fallen into the sandwich food item containers. Cook cleaned the cooler and discarded the contaminated food. At approximately 12:30 pm, surveyor observed white and black matter inside the ice machine. Staff 1 discarded the ice and initiated cleaning. 4. Food Storage: * Refrigerator – several food items without sealed containers; and * Refrigerator - raw and cooked meat without dates. The areas of concern were observed and/or discussed with Staff 1 (Dining Services Director) and Staff 2 (ED) at approximately 2:00 pm on 05/20/26. Staff acknowledged the findings.

1. All areas identified will receive a deep clean, repair will be completed for all areas identified. 2. The Dining Services Staff will receive additional training on maintaining proper sanitation buckets, proper handwashing and glove use, proper storage including labeling and dating food items. 3. The Dining Services Director will review weekly per the QA: Dining Services Review Schedule. 4. The Executive Director will be responsible for ensuring compliance.