Print Inspection: KIT012971

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 OARs 333-150-0000. Findings include, but are not limited to: On 07/07/26 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: Areas in need of cleaning included: * Ceiling light covers in the dishwashing area – significant build up of dust; * Wall on dirty side of dishwashing area – dusty/accumulation of black matter on wall next to stainless steel hood; * Wall behind the dishwasher – dusty/black and brown matter build up; and * Air conditioning unit vents – dust accumulation. Improper food storage included: * Freezer #1 – temperature was not holding food frozen including fruit, hot dogs, guacamole, food to be transferred to freezer holding proper temperature and notifying repair service; * Dry storage – open packages of mini marshmallows, assorted nuts and currants were not dated; * Freezer #2 – packages of breaded products were open to the air and not dated; and * Refrigerator #2 – large container of cut up fruit not labeled or dated. The areas of concern were observed, discussed and acknowledged by Staff 1 (Food Service Director) at 12:15 pm and discussed and acknowledged by with Staff 2 (Memory Care Administrator) at 12:30 pm on 07/07/26. The findings were acknowledged.

1. A deep cleaning of all kitchen areas identified has been completed. Ceiling light covers removed and cleaned by Environmental Services. All walls surrounding dishwasher were cleaned and disinfected by FSD and lead cook. Unit vents were on Air Conditioner were cleaned and filters replaced by ES. All food in dry storage was dated and sealed in appropriate packaging. All packages in Freezer #2 open to air were disposed of. All items in Refrigerator #2 identified were disposed of. 2. A daily cleaning log for all kitchen areas identified has been re-established and is placed in a binder for staff to initial as they are completed. The Food Service Director is responsible for ensuring this is completed daily and in his absence, the responsibility is that of the Lead cook. The refrigerator will be audited daily, prior to leaving shift by FSD to ensure that all food is sealed, labeled and dated. In his absence, this will be done by the Lead Cook. All kitchen staff were retrained on labeling/dating opened food. Cleaning lists were revised reviewed. All staff agreed that they understand the cleaning expected of them and the proper documentation of cleaning completed. 2/3/4. An audit of the kitchen using the CBC audit form will be completed weekly by the Food Service Director. The Executive Director is responsible for auditing monthly that this is completed. In addition, the Executive Director and AL Administrator will complete a walk-through inspection of the kitchen. In the absence of the ED, the Administrator of the AL will be responsible.

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: