Print Inspection: KIT012670

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 06/22/26, between 10:15 am and 01:15 pm, the following was noted: 1. Cleaning: *Shelving/walls/appliances/sprinkler heads/ceiling vents/hood/wire racks/walkin cooler and freezer – had spills, dust and/or residue buildup. 2. Sanitation and/or Repair: *Raw meats in walkin cooler – were undated; *Multiple food items in walkin cooler – had unsealed containers; *Multiple food items in pantry – had unsealed containers and/or on floor; *Door to outside of kitchen – had missing portions of lower gasket; *Chemical spray bottle / wet dish towel – was on unsupervised cart in dining room; *Surface sanitation bucket – had not been monitoring ph; *Silverware in dining room – were unprotected from potential contamination; *Cutting boards on deli cooler and in prep area – were heavily scored, stained, non-cleanable; and *Deli cooler – had temperature above 41 degrees F. At approximately 11:00 am to 01:15 pm, surveyor observed temperature of deli cooler at 48-53 degrees F. Staff 1 reported that it had recently been moved beside the grill and had noticed the rise in temperature. Food was relocated from the cooler and/or discarded until repair and/or relocation of the deli cooler could be completed. The areas of concern were discussed with Staff 1 (Dietary Services Manager) and Staff 2 (Executive Director) at approximately 1:15 pm on 06/22/26. Staff acknowledged the findings.

1. Cleaning: all areas noted have been cleaned. All cleaning schedules have been re-implemented and staff educated. The DSM will review weekly for completion and the ED will verify monthly. 2 Sanitations: items are dated, sealed containers are in use. Additional sealable containers have been ordered. Chemical spray bottle removed from the dining room and are supervised. New cutting boards have been ordered.PH monitoring supplies have been purchased and will be ordered regularly to have in stock and available. Silver ware is now being wrapped so the silverware is totally covered by the napkin. All existing dining policies and procedures have been re-implemented along with all required checklists. The state survey audit tool has been added to the monthly dining requirements and all staff educated on the survey findings and deficiencies. Monitoring by the DSM weekly and verified by the ED Monthly. • Repair: The door is in the process of repair. The appropriate gasket for the door has been ordered. A temproary gasket was installed immediately while waiting for the order. Copy of purchase order attached. Monitoring by the safety committee and verified by the executive Director quarterly.

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: