Print Inspection: KIT012074

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 the kitchen was clean and in good repair, in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: On 05/21/25 at 11:20 am, the facility kitchen was observed to need cleaning and repair in the following areas: a. Food spills, splatters, debris, dirt and black matter was observed on or underneath the following: * Knobs, face, sides and interior of ovens; * Stand mixer; * Interior of several cabinets and drawers; * Lid of trash can in food preparation area; * Interior of cabinet and floor drain underneath handwash sink; * Flooring, pipes and floor drain in dish machine area; and * Ceiling vents. b. The following areas needed repair: * Discolored caulking was observed behind the countertop to the left of the ovens, and behind the hand wash sink; * Several cabinet doors had cracked or missing laminate from the edges; * A right cabinet door under the handwash sink had duct tape covering part of the door face; * The wall behind the floor mop sink had peeling paint; * Several walls throughout had black marks and scrape areas; and * Entry and exit door jambs had scraped paint. The areas that required cleaning and repair were observed and discussed with Staff 1 (Executive Director) on 05/21/26. The findings were acknowledged.

1. The survey identified multiple areas within the dietary and service areas that were not maintained in a clean and sanitary condition and were not kept in good repair. Findings included food spills, splatters, debris, black matter accumulation, soiled equipment and surfaces, discolored caulking, damaged cabinet laminate, use of duct tape on a cabinet door, peeling paint and scraped paint on entry and exit doors. Immediately following the identification of the deficiency, the following corrective actions were completed: (1) All food spills, splatters, debris, grease and black matter were removed from: underneat oven knobs, fronts, sides and interiors of ovens, stand mixer surfaces and components, interior cabinet surfaces and cabinet doors, lid of trash can in the food preparation area, interior cabinet beneath sink areas, floor drains, flooring, pips and floor drain in the dish machine area, ceiling vents within the kitchen. (2) The dietary deparatment completed a deep cleaning of all food prepration, storage and warewashing areas. (3) Discolored caulking was removed and replaced in affected areas. (4) Cabinet doors with cracked or peeling laminate were repaired or scheduled for replacement. The cabinet door covered with duct tape was removed or replaced with an appropriate durable, cleanable surface. (5) Peeling paint on the wall behind the mop sink was scraped, patched, sealed and repainted with washable moisture-resident paint. (6) Scraped paint on entry and exit doors was repaired and repainted. 2. The tasks implemented to ensure the system will be corrected so this violation will not happen again are: the facility revised its Dietary Cleaning Schedule to include detailed daily, weekly and monthly cleaning assignments for: ovens and cooking equipment, small appliances and mixers, cabinets and cabinet doors, trash receptacles, floor drains, dish machine areas and ventilation covers and ceiling vents. A deep cleaning checklist was implemented and requires supervisory verification upon completion. The Preventative Maintenance Program was revised to include inspections of: cabinetry and laminate surfaces, caulking and sealants, painted surfaces, flooring, doors and frames, plumbing and drain areas. Dietary, housekeeping and maintenance staff received education regarding sanitation standards, environmental cleanliness expectations, and OAR 411-054 requirements for maintaining equipment and physical plant in a clean and good repair condition. The TELs work-order tracking system was implemented to ensure environmental repairs are documented, assigned, monitored and completely timely. 3. The areas needing correction will be evaluated weekly and monthly. 4. The Food Services Director, Maintenance Director and Administrator will be responsible for ensuring the corrections are completed and monitored.