Print Inspection: KIT012750

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: Trustwell Living at Astor 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 06/25/26, 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: * Floor sink under three-compartment sink in ware washing area; * Black debris on wall behind spray sink in ware washing area; * Top of ware washing machine; * Spray nozzle/spray head assembly/spray handle in ware washing area; * Interior of toasters; * Bus tubs under prep island holding clean cooking equipment; * Top and bottom shelves of center prep island; * Shelf above range – clean measuring cups stored on dirty shelf; * All knobs/handles on range/oven; * Backsplash area of vent-a-hood above range and flat top griddle; * Removable vent filters of vent-a-hood; * Interior bottom shelves of all standing reach-in coolers and freezers; * All handles/doors of standing reach-in coolers and freezers; * Interiors of kitchen drawers; and * Shelf holding baking and pastry ingredients. 2. Items in need of maintenance or repair: * Multiple sauté pans with heavily worn non-stick surface, which could result in physical contamination of food items; * Various small wares with scorch marks, rendering them unable to be cleaned/sanitized; and * Food processor in bus tub under center prep island. 3. Sanitation and food handling: * Lack of hand washing between changing gloves; * Non-pasteurized eggs being used for eggs to order (sunny side up, over easy, etc.). Staff 1 (Executive Director) and Staff 2 (Cook/Person in Charge) were made aware that eggs to order could not continue to be offered to residents until pasteurized eggs in shell were available for use. Staff 1 and Staff 2 acknowledged this deficiency; * Damp towels observed on multiple food service areas; * Surface sanitation solution towels not returned to sanitation solution bucket after use; * Dry towels being used to wipe food debris off food prep surfaces; * Dry towels being used to dry off gloved hands, potentially causing cross contamination of the gloves; * Ready-to-eat food items (cut banana/sausage patty with a bite taken out of it) stored directly on food storage areas; * Soiled aprons stored on shelf above the shelf holding baking and pastry ingredients; * Staff food items/drinks being stored in standing reach-in cooler dedicated for resident food storage; and * Kitchen staff “street clothes” stored in dry storage area above ready-to-eat food items. 4. Food storage: * Multiple opened packaged food items in all standing reach-in coolers without open dates; * Multiple prepared food items in all standing reach-in coolers without identifying labels or dates; * Multiple food items transferred from original packaging in all standing reach-in coolers without identifying labels or dates; * Staff food stored in standing reach-in cooler designated for resident food items; * In dry storage area multiple food items transferred from original packaging without identifying labels or dates; * In dry storage area multiple gray bulk food bins with dispensing scoops stored directly in the food items, creating the potential for cross-contamination; * In dry storage area multiple damaged canned food items intermingled with useable canned food items; * Improper food storage hierarchy in right side standing reach-in freezer; * Multiple food items in left side freezer were not properly closed, potentially affecting quality of food items; * Multiple food items on baking and pastry shelf transferred from original packaging without label or date; * Multiple food items on top shelf of center prep island transferred from original packaging without label or date; and * Ready-to-eat food (banana cut in half) sitting directly on shelf of center prep island. 5. Other areas of concern: * The person in charge unable to state proper temperature for reheating foods; * Alcohol sanitizing wipes for probe thermometer not available for use; and * Staff 2 was prompted by surveyor to first rinse off probe thermometer that was placed in sanitizer solution before using on ready-to-eat food. At approximately 1:00 pm surveyor met with Staff 1 (Executive Director) and Staff 2 (Cook/person in charge) to review deficiencies. The deficiencies were acknowledged by Staff 1 and Staff 2.

In regards to the C0240 Deficiency, The Executive Director, Maintenance Director and the Chef has begun to address and will continue to address the following: 1. The "accumulation of food spills, splatters, loose food and trash debris, dirt, dust black matter, rust, and/or grease being visible" all areas will be cleaned and sanitized immediately and put on a daily/weekly/monthly cleaning schedule that will require sign off by the cook on duty moving forward, to include the following: -Floor Sink under three compartment sink will be cleaned with a shop vac and drained monthly or as needed -Black debris on wall behind spray sink in ware washing area will be scrubbed with an anti mold/mildew cleaner and caulking around sink will be replaced. -Top of ware washing machine will be cleaned and sanitized daily to eliminate crumbs/debris. -Spray nozzle/spray head and assemby in the ware washing area will be soaked and cleaned bi-weekly to eliminate build-up -Interior of toasters will be emptied and cleaned weekly -Bus tubs under prep island holding clean equipment will be cleaned and sanitized weekly, pitchers and open containers will be stored upside down to help eliminate contamination. -Top and bottom shelves of center prep island will be cleaned and sanitized between meals and spills, wiped up while cooking and preparing meals. -The Shelf above the range will be kept clean and clear of measuring cups -All knobs and handles on the range/oven will be cleaned and soaked weekly to avoid build-up. -Backsplash area of vent-a-hood above range and flat top griddle will be wiped down daily and added to the weekly cleaning list for de-greasing and deep clean. -Removable vent filters of vent-a hood will be professionaly cleaned bi-annualy, and removed and sanitized monthly -Interior bottom shelves of all standing reach-in coolers and freezers will be cleaned weeklly -All handles/doors of standing reach-in coolers and freezers will be wiped and sanitized daily -Interiors of kitchen drawers will be wiped out and sanitized monthly -Shelf holding baking and pastry ingredients will be wiped and sanitized weekly, with daily clean up of spills/debris 2. "Items in need of mantenance or repair:" -Mutiple saute pans with heavily worn non-stick surface, will be replaced with new cookware. -Various small wares with scorch marks will be replaced with new utensils -Food processor in bus tub under center prep island has been discarded 3. "Sanitaion and food handling:" -Staff will be instructed on proper hand-washing /food hankling techniques at the nex All-Staff meeting and reminded to wash hands between changing gloves. -Pastuerized eggs were immediately ordered and will be used moving forward for all "Eggs to Order" items. -Damp towels will be returned to sanitation solution bucket between uses. -Dry towels will not be used to wipe off dirty prep surfaces. -Dry towels will not be used to dry gloved hands -Staff food/drink and ready-to-eat items will not be stored in resident food storage areas. -No soiled items or personal clothing will be stored where there are food items present. 4. "Food Storage:" -Any opened packaged food items in standing reach-in coolers will be labled with an "open date" -All prepared food items in reach-in coolerw will be labled with identifying lables and dates. -No food designated for staff will be kept in the resident reach-ins -In dry storage, items transerred from original packaging will be labeled with identifiers and dates. -In dry storage, gray bulk food bins, will no longer have dispensing scoops stored inside the bin. -All canned food items will be thoroughly checked for damage/dents before accepting delivery. If a damaged can is found, it will be refused or discarded. -Food heirarchy in right side standing freezer has been addressed. Chicken will not be placed above other meats. -Food items left in refrigerator/freezer will be properly closed and sealed for quality. -All food items on baking and pastry shelf will be labeled with identifiers and open dates when transferred from original packaging. -Ready-to-eat food (such as a bannana cut in half), will need to be placed on a plate, and not set on the shelf directly. 5. "Other areas of Concern:" -The cook has been given a refresher food temperatures training, and has been provided with alcohol sanitizing wipes for the food temperature probes.

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: