Print Inspection: KIT012158

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 06/08/26, between 12:00 pm and 2:45 pm, the facility kitchen was observed to need corrections in the following areas: 1. Cleaning and/or Repair in Main Kitchen: * Ovens/Grill/Stovetop – had carbon build-up; * Freezer – had black spots on fan; * Fridge – had black/white spots on fan and shelving; * Dish machine – had gauge not working; * Mixer – had food splatters; * Fridge – had food debris on handles/door. 2. Sanitation in Main Kitchen: * Pantry – had opened containers/uncovered food; and * Non-food contact surface sanitizer – was without sufficient chemical/monitoring system. 3. Sanitation in the MCC: a. MCC Kitchenette: * Non-food contact surface sanitizer – had incorrect chemical/monitoring; * Cupboards/drawers – was unclean; * Hand washing sink – was not designated; * Garbage can – was without lid; * Non-food contact surfaces sanitizer – were without chemical/monitoring; * Refrigerators – had uncovered/undated/expired items, food spills, one was above required temperature; and * Freezers – had uncovered/undated items, food spills, personal ice packs. b. MCC Dining Room Kitchenettes: * Refrigerators – had undated/uncovered/expired food; * Cupboards/drawers – were unclean; * Hand washing sink – was not designated; * Non-food contact surfaces sanitizer – were without chemical/monitoring; * Chemical – was incorrect, unlabeled; * Unsealed food – was on counter between meal service; and * Caregivers – had no barrier over potentially contaminated clothing. At approximately 1:30 pm, the surveyor observed an unlabeled spray bottle of chemical in the MCC dining room kitchenette. Staff 4 (Med Tech) was cleaning the kitchenettes after lunch service and reported that it was used to sanitize the counters. Staff 4 identified it as hydrogen peroxide disinfectant. Staff 2 (Executive Director) removed the unlabeled chemical. Staff 4 located the Quaternary ammonia chemical in the MCC kitchenette, demonstrated the appropriate pH, and planned to use that for surface sanitation. The areas of concern were discussed with Staff 2 (Executive Director) and Staff 3 (Associate Executive Director) at approximately 2:45 pm on 06/08/26. Staff acknowledged the findings.

On 06/08/26, between 12:00pm and 2:45 pm, the facility kitchen was observed to need corrections in the following areas: 1. Cleaning and/or Repair: * Ovens/Grill/Stovetop – had carbon build-up; - Cleaned and added to weekly scheudle * Freezer – had black spots on fan; - Cleaned and added to monthly schedule. * Fridge – had black/white spots on fan and shelving; Cleaned and added to weekly schedule * Dish machine – had gauge not working. Fixed. Checked weekly * Mixer – had food splatters; - Cleaned and added to daily schedule and * Fridge – had food debris on handles/door. - Cleaned and added to weekly schedule 2. Sanitation: * Pantry – had opened containers/uncovered food; Will be checked daily and * Non-food contact surface sanitizer – was without sufficient chemical/monitoring system. At approximately 1:30 pm Staff 5 (Cook) demonstrated the pH of quaternary ammonia for nonfood contact surface sanitation was below requirements in the main kitchen. Staff 4 (MT) demonstrated sufficient pH for quaternary ammonia from the adjacent kitchenette in the MCC. Staff planned to use the solution from the MCC kitchenette until the repair was made to the chemical dispenser in the main kitchen. - High temp Multi-quat purchased along with high temp test strips. All Items will be monitoried by the ED and Dining Services Manager.