Print Inspection: KIT012240

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: Meadowbrook Place 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: Observations of the main facility kitchen on 06/02/26, from 07:40 am through 09:10 am, revealed the following: 1. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter, rust, and/or grease was visible on or underneath the following: * All floors under/behind cooking equipment (significant buildup of food debris), ware washing machine and center island; * Floors and thresholds of walk-in cooler and walk-in freezer; * Top of ware washing machine; * Top shelf of center island; * Windowsill and screen; * Underside of commercial mixer head; * Interior of toaster; * Food delivery carts; * Top of standing convection oven; * Underside (where nozzles attached) of coffee machine in dining room; * Interior bottom shelf of cabinet under dining room coffee machine; * Shelves on center island holding sauces; * Interiors of kitchen drawers; and * Industrial can opener and can opener mounting plate. 2. Items in need of maintenance or repair: * Sauté pans with heavily worn non-stick surface which could result in physical contamination of food items; * Commercial steamer-significant rusting throughout interior; * Various small wares; * Hood exhaust fan; * Build-up of ice on side of freezer condenser; and * Cutting boards with heavy scoring/scorch marks, rendering them unable to be properly sanitized; 3. Sanitation and food handling: * Improper glove use; * Lack of facial hair restraints on cooking staff; * Lack of hand washing between changing gloves; * Non Pasteurized eggs being used for eggs to order (sunny side up, over easy, etc.) * Damp towels observed on multiple food service areas; * Dining room dedicated hand washing sink had a coffee cup in it; and * Drinks poured on countertop and left uncovered directly under open window with dirty screen and windowsill with black debris, potentially resulting in cross contamination. 4. Food storage: * Multiple opened packaged food items in walk-in cooler without open dates; * Multiple prepared food items in walk-in cooler had no labels or dates; * Food item in walk-in cooler was cooked fifteen days ago; * Multiple prepared food items in home style refrigerator without a label or date; * Food was stored on floor of walk-in cooler and walk-in freezer; * Improper food storage hierarchy in walk in cooler; * Food item in freezer was not properly closed, potentially affecting quality of food item; * Fruit cups in home style refrigerator were dated from seven days prior; and * There was a cake on the countertop with no date or label. 5. Other areas of concern: * The person in charge unable to state proper temperature for reheating foods, or articulate the two-stage cooling process; and At approximately 09:10 am surveyor met with Staff 1 (Administrator) and Staff 2 (Kitchen Manager) to review deficienciess. The findings were acknowledged by Staff 1 and Staff 2.

1.Immediate action taken to correct the violations identified on 6/2/26. Areas identified were deep cleaned on 6/9/26. Floors under equipment, center island, dish machine, walk-in cooler/ freezer, mixer, toaster, carts, shelves, drawers, can opener, coffee machine, and other cited surfaces were cleaned and sanitized. The system will be corrected by daily, weekly and monthly cleaning schedules. Added cleaning assignments to staff cleaning sheets. Compliance will be monitored during weekly sanitation inspections and food preparation obervation for first 30 days then monthly on Culinary Pre-Survey Checklist. Director of Culinary Service and Executive Director will be resonsible. 2. Items in need of maintenance or repair were removed promptly. *Order placed for new pans, smallwares, cutting boards that arrived 6/16/2026. *Steamer removed date of inspection and bid received for replacement. *Maintenance work order submitted for hood and freezer condenser. *Staff educated on 6/9/26 on review of damaged equipment and will be removed from service immediately upon discovery. Compliance will be monitored during during quarterly inspections tracked through TELS system and ongoing monthly Culinary Pre-Survey Checklist monthly by DCS. Director of Culinary Services, Maintenance Director and Executive Director will be responsible. 3. Sanitation and food handling addressed during kitchen inservice on 6/9/26. *Included glove use, hair restraints, hand washing. *Non pasteurized eggs for undercooked eggs to order were discontinued immediately. Pasturized egg products were obtained and implemented for all egg to order requests. * Damp towels were removed from food prepartation and service areas. Sanitation buckets are being prepared and used appropriateley. Daily sanitation round to verify wiping cloth compliance by cooks. * Dining room dedicated hand washing sink, cup was removed immediately. Staff educated that handwahing sinks are for handwashing only and may not be used for storage or other purposes. Daily inspection of handwashing station to be conducted by dietary aide staff after each meal. Hand washing sink only sign displayed. * Staff retrained on beverage storage requirements, including use of closed containers and stored in designated walk-in cooler if task complete prior to meal service. Direct observation of food handling practices/proper hair restraints will be conducted daily for 30 days and weekly thereafter for 90 days. Director of Culinary Services, Executive Director or Manager on Duty will be responsible. 4. Food Storage was address during kitchen inservice on 6/9/26. Education covered: * Opened packages, no labels or dates, removal of expired food items on 6/2/26. * All boxes immediately relocated off of floor and stored per rule. * Walk-in cooler rearranged for proper storage hierachy and posted. Compliance will be monitored weekly during completion of Pre-Survey Checklist conducted by DCS. Director of Culinary Services and Executive Director will be resposible. 5. Other concerns of person in charge unable to state the proper temperature for reheating foods and the two-stage cooling process. *Person in charge educated on processes and education flyers posted in kitchen. * Food handler's card that was expired was reinstated through food handlers course on day of inspection 6/2/26. Compliance will be monitored weekly during Pre-Survey Checklist conducted by DCS and monthly ongoing dietary education in-services. Director of Culinary Services and Executive Director will be responsible.