Print Inspection: KIT013392

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 07/29/26 at 10:40 am, the facility kitchen was observed to need cleaning in the following areas: * Glass door refrigerator in service area – bottom shelf with food splatters/spills; * Lower shelves on front of service line – spills/food debris/crumbs; * Hood vents above cooking equipment – greasy/dusty; * Flat grill next to stove – build up of black/brown grease; * Deep fat fryer – exterior grease drips/spills; * Top of dishwasher – accumulation of dried debris; * Wall behind spray hose sink and caulking in dishwashing area – black/brown matter build up; * Wall underneath spray hose sink – black/brown matter build up; * Bulk food bin lids – significant build up of food debris; * Stand mixer splatter guard – food splatters; and * Top shelf above service line – debris/sticky. Improper food storage included: * Two pitchers of unlabeled/undated food item in refrigerator unit on service line with exterior sticky with food drips; and * Two brown sugar containers on lower shelf in front of service line – no lids and one had scoops in the sugar. Other areas of concern included: * Colored cutting boards and white boards on service line – scored/worn finishes; * Dishwashing staff not washing hands between dirty and clean tasks; * Staff handling ready to eat food items not wearing gloves; and * Staff not wearing facial hair restraints. The areas of concern were discussed with and acknowledged by Staff 1 (Executive Chef) at 12:30 pm on 07/29/26. The findings were discussed with Staff 2 (Assisted Living Director), Staff 3 (Executive Director) and Staff 4 (Health & Wellness Director) on 07/29/26. The findings were acknowledged at 12:45 pm.

Areas Needing Cleaning- 1.Glass door refridgerator in service area. 2. Lower shelves of service line 3. Hood vents above cooking equipment 4. Flat grill next to stove 5.Exterior of deep fat fryer 6. Top of dishwasher 7. Wall behind spray hose sink 8 Wall underneath spray hose sink 9. Bulk food bin lids 10 Stank Mixer Splatter Guard 11 Top Shelf above service line. POC- All areas cleaned and inspected by DSM (Dining Service Manager) Compliance to be ensured by daily cleaning task lists and inspection by DSM Completed 7/29 2. Improper Food Storage 2 pitchers of unlabeled undated in fridge on service line. POC- Product and pitcher removed and replaced by product in original dated container. Staff informed of new protocol, and compliance to be monitored daily by DSM. Brown Sugar containers on front of service line, no lids, one with scoop inside. POC- Contents consolidated into one container with properly fitted lid, scoop removed. Staff trained on proper storage and protocols. Compliance to be monitored daily by DSM. 3. OTHER AREAS OF CONCERN 1- Worn color cutting boards and white boards on Service Line- POC- New boards have been ordered as of 8/13. Compliance will be monitored by DSM, with condiotion to be monitored monthly by DSM and replacement boards to be ordered as needed based on condition. 3. OTHER AREAS OF CONCERN 1. Dishwasher staff not washing hands between dirty and clean tasks. POC-Dishwaher trained by DSM on protocol to wash and dry hands before touching/storing clean dishes. Compliance to be monitored daily by DSM. 2.Staff handling ready to eat foods while not wearing gloves. POC- Staff trained by DSM on proper handing of ready to eat foods and glove usage. Compliance to be monitored daily by DSM. 3. Staff not wearing facial hair restraints POC- Staff trained on requirement to use beard nets at all times. Compliance to be monitored daily by

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: