Print Inspection: KIT013810

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: Observations of the main facility kitchen on 08/20/26 from 10:30 am through 1:00 pm revealed the following deficient practices: 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: * Table bases and floors under tables in dining room; * Pipes, walls, gauges, disposal, drain, walls and flooring behind/underneath and on top of the dish machine; * Removable hood vents; * Stove, oven and grill knobs, doors, and exteriors; * Grill top and interior of ovens; * Table and shelving under steamer; * Top of steamer; * Shelving under tray line; * Drip pan under stove top; * Grill top, sides, edges and grease trap; * Industrial mixer; * Table top and freestanding fans around the kitchen; * Exterior and interior or reach in cooler by tray line; * Under and behind shelving in dry good storage; * Utility carts; * Movable metal baking rack in walk-in cooler; * Stationary metal racks in walk-in cooler; * Floor in dry storage; * Interior of ice machine; * Water filters and tubing/piping to ice machine; and * Walk-in cooler and freezer fan cages. b. The following areas needed repair: * Two filter cartridge containers for the ice machine were noted past a year since documentation of changing the filters. Staff 2 (Dining Director) was not aware when those were changed and was not aware of the manufacturer’s guidelines. Organic black debris build up was observed in multiple areas inside of the ice machine despite regular cleaning indicating the filters were not being changed as needed. c. Two bags of facility-prepared biscuits were found past seven days. One bag contained visually bad food products with notable fuzzy greenish/black and grey biological matter growing on the expired food. d. Multiple items of potentially hazardous food products were found stored in the reach-in deli cooler and the walk-in cooler that did not have open or prepared dates. Multiple items were found in the reach-in deli cooler that was past seven days and/or manufacturer’s use-by date. e. Multiple items were found stored in the deli cooler and in the walk-in cooler that were not covered or protected from potential contamination. f. Multiple cutting boards and utensils were found heavily scored or stained. g. Multiple staff drinks were not in approved receptacles, making potential contamination during consumption. h. Multiple single service or cooking/backing equipment was noted stored with food contact surfaces unprotected from potential contamination. i. Reach-in deli cooler and activities refrigerator did not have a thermometer to ensure food or beverage items were stored at appropriate temperatures. j. Cook serving lunch meal was noted to contaminate her gloves by touching contaminated surfaces (door handles of steamer, knife handles, handles of reach-in cooler, etc.) and then touch ready-to-eat foods. k. Staff were noted to overlap/stack dishes in dishwashing racks not allowing for unobstructive spray by sanitizing agent to ensure items were clean and effectively sanitized during dish washing. Staff 2 toured areas with the surveyor and acknowledged the above findings. At approximately 12:30 pm, Staff 1 (Administrator) was informed of deficient practices and areas in need of cleaning and repair and acknowledged the areas of concern.

Cleaning & Sanitation All identified Dining Services kitchen equipment, storage areas, and surfaces will be thoroughly cleaned. Cleaning has already been completed on the kitchen fans, ice machine, and walk-in cooler/freezer racks, with remaining identified areas being addressed. Identified deep-cleaning areas will be incorporated into ongoing cleaning assignments to prevent future buildup. Maintenance will assist Dining Services with equipment or components requiring removal or specialized access for cleaning. The Dining Services Director or designee will routinely inspect kitchen and dining areas weekly for cleanliness and sanitation and address concerns as identified. Ice Machine & Filters The ice machine has been thoroughly cleaned. Dining Services and Maintenance will review the manufacturer's requirements for the ice machine and establish an appropriate schedule for filter replacement, cleaning, and preventative maintenance. Filter changes and required maintenance will be documented according to the established schedule. The Dining Services Director will coordinate with Maintenance as needed to ensure Dining's ice-machine sanitation requirements are maintained. Food Dating, Storage & Protection Dining staff will review refrigerated and stored food for proper date marking, manufacturer use-by dates, coverage, and protection from contamination. Expired food will be discarded, and food requiring date marking will be labeled when opened or prepared. The Dining Services Director or designee will routinely monitor Dining food-storage areas weekly and provide correction or additional education when concerns are identified. Cutting Boards & Utensils Dining Services cutting boards and utensils will be inspected for excessive scoring, staining, or damage and replaced as needed. The Dining Services Director or designee will continue to monitor the condition of food-contact equipment during routine kitchen inspections and remove items from service when they can no longer be effectively cleaned and sanitized. Employee Beverages & Food-Contact Equipment Storage Dining staff will be reminded that employee beverages must be maintained in approved receptacles and stored in a manner that prevents contamination. Staff will also be reminded to store single-service items and cooking/baking equipment with food-contact surfaces protected from contamination. The Dining Services Director or designee will monitor these practices during routine department operations and correct concerns as identified. Kitchen Refrigerator Thermometer A thermometer has been placed in the kitchen reach-in refrigerator and activity refrigerator to ensure food is maintained at the appropriate storage temperature. The Dining Services Director or designee will continue to monitor the kitchen refrigerator temperature as part of routine Dining Services operations. Glove Use, Food Handling & Sanitation Training Dining staff will complete refresher education through Oregon Care Partners related to cleaning and sanitation practices and proper glove use/food handling. Proper hand hygiene and glove changes will also be reinforced with Dining staff. The Dining Services Director or designee will monitor food preparation and service practices during routine operations and provide immediate correction or additional education when needed. Dishwashing & Sanitization Dining staff will be re-educated on proper loading of dishwashing racks to prevent overlapping or stacking that may interfere with unobstructed cleaning and sanitizing spray. The Dining Services Director or designee will monitor dishwashing practices during routine department operations and provide correction or additional education when needed. Ongoing Monitoring The Dining Services Director or designee will weekly audit Dining Services kitchen sanitation, food storage, equipment condition, food-handling practices, and dishwashing procedures. Identified concerns will be corrected when observed, and additional staff education or cleaning assignments will be provided as needed to maintain continued compliance.

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: