Print Inspection: KIT013233

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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the facility kitchen on 07/23/26 from 11:00 am through 1:15 pm revealed the following: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter, and grease was visible on or underneath the following: * Underneath tables and chairs, with noted food debris from previous meal(s) and not cleaned between meal services; * Floors and walls near/under dish machine; * Floor drains; * Ceiling above steam line; * Ceiling vents; * Sprinklers; * Heat lamp above steam line; * Chains/hooks above steam line; * Light fixtures; * Movable metal rack; * Ceiling, area around cooling fans, and pipes in walk-in cooler; * Interior of ice machine along edges; * Interior of microwave; * Top of stainless steel shelving; * Open stainless steel shelving storing clean dishes; and * Plastic shelving in dish room. b. The following areas were in need of repair: * Multiple floor drains observed with drain downspouts reaching deep into the interior of the drain, not allowing for backflow prevention in the event of a drain overflow event. c. Container of Quat sanitizer strips noted damaged and unusable. Facility did not have any other strips available to ensure surface sanitation levels were at correct concentrations. d. Multiple wet cloths/rags used for surface sanitation were observed stored on kitchen countertops and other areas, not in sanitizing solution as needed. e. Multiple pans of recently cooked hamburger patties were observed on top of convection oven for an extended time frame (approximately 11:00 am to 12:27 pm) before being put away, conflicting with effective cooling practices. f. Cook was observed to reheat a previously cooked and cooled hamburger patty on the grill for lunch service, without checking the temperature of the food product with a thermometer to ensure proper reheat temperatures were reached. g. A box of ready-to-eat dried cranberries was observed stored uncovered and open to potential contamination in the dry storage area. h. Cold food items were noted stored on the counter for lunch service and were not properly emersed in ice to ensure they were kept at 41 degrees F or below during service. On 07/23/26 from approximately 11:00 am through 12:45 pm, Staff 2 (Interim Dining Services Director) toured kitchen with surveyor and acknowledged the areas identified. At approximately 1:00 pm on 07/23/26, the surveyor and Staff 1 (Business Office Manager) reviewed areas of concern. Staff 1 acknowledged the above areas that needed to be addressed.

1. We have recently hired a Dinning Services Director to oversee all aspects realted to dining services. a. In regards to cleaning - We have immediately addressed the ares of noted concern during the visit and are getting the areas cleaned. b. In regards to drain down spouts reaching deep into the interior of the drain. Those have been shortened. c. In regards to Quat sanitizer strips - new ones have been ordered. d. In regards to multiple wet cloths left on counter tops not in sanitizer solution - Education was provided as to why they should be stored in the santizer solution vs. on the counter tops. e. In regards to pans of hamburger patties left out to on the counter and not following effective cooling practices - A kitchen all staff and education was provided on 8.11.26. Food safety Fundamentals (REL-SRC-0-FSF) 1 HOUR class was also assigned in relias related to food handling and will be completed by 8.15.26 f. In regards to the cook reheating a hambuger patty and not temping - education was provided to all cooks at the kitchen all staff. The class Food safety Fundamentals (REL-SRC-0-FSF) 1 HOUR was assigned to them in Relias and will be completed by 8.15.26 g. In regards to a box of ready to eat dried cranberries. This was thrown away. Education was provided about the potenial for contamination related to dry good at the kitchen all staff 8.11.26 h. In regards to cold food items noted to be on the counter and not stored properly for service - Education was provided immediately and all kitehcn staff will also be completing Food safety Fundamentals (REL-SRC-0-FSF) 1 HOUR by 8.15.26 2. a. Kitchen cleaning logs were revamped and broken down into daily, weekly and monthly tasks along with maintenace specific tasks. b. Since the drains have been made shorter this is handled. c. This has been added as a task to the monthly check list to check expiration date and for any damage to the strips. d. Additional buckets for sanatizer solution/clothes have been stratgically placed around the kitchen. e. Education providded to cooks staff about proper food cooling practices. f. Edcuation provided to cooks about proper re heating practices. g. Education provdied to ALL kitchen staff on proper stoage and additional plastic containers have been purchased to put these types of things in. h. Education provided to ALL ktichen staff related to keeping cold food cold druing meal services. Trays are being used. 3. All areas will be monitored on a daily basis by the Administrator at this time until we have a trained Dining Services Manager on staff. At that time it will be re-evlauted and moved to daily, weekly or monthly depending. 4. The Administrator will be in charge of all monitoring along with the Maintance Director for maintence tasks. Once we have a Dietary Manager fully trained, he will be repsonsible for continued monitoring along with the Administrator and Maintence Director (for maintenance specific tasks)

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: