Print Inspection: KIT014478

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 09/24/26 from 10:00 am to 2:45 pm, the kitchen was observed, and the following was identified: 1. Areas in need of cleaning and/or repair: * The cutting board on the steamtable and other cutting boards were heavily scored, stained, and non-cleanable; * There were food spills in the deli refrigerator; * The ice machine was not routinely cleaned and had black/red/brown matter on the interior; * Containers used for heating French dip sandwiches had deteriorated plastic; * The walk-in freezer and refrigerator had dirty, cracked, and detached gaskets on the doors; * The walk-in refrigerator had white and black matter throughout the shelving and the floor, and there was dust on and around the ceiling and fans; * The exterior door to the kitchen had a gap in the floor gasket; and * Multiple bulk bins had food build-up inside of the containers. 2. Sanitation Practice Concerns: * Several meat packages in the freezer were not sealed; * Staff were eating and drinking beverages from non-approved glasses while washing dishes; * The concentration of the sanitation solution for the multi quat bucket and three-compartment sink was not monitored, and the correct test strips were not available; * The three-compartment sink lacked signage designating its use; * The dish machine rinse temperatures were not monitored; * Hair, including facial hair, was not restrained on staff preparing food; * There was expired lunchmeat in the refrigerator; and * Pasteurized eggs were not available. 3. Surveyor Observations: On 09/24/26 at approximately 10:30 am, the surveyor observed the wash temperatures of the dish machine at 130 degrees F, which was below the required 140 degrees F indicated on the data plate. Staff reported that temperatures varied and recent repairs had been made. A review of the wash temperature log for the past six days showed the temperature was between 140 and 150 degrees F. At 11:30 am, after approximately twenty wash cycles, the surveyor observed the dish machine wash temperature at 155 degrees F. Staff planned to repair and/or replace the machine. On 09/24/26 at approximately 11:00 am, the surveyor observed the interior of the ice machine had black, brown, and red matter. Staff 1 (PIC/Dining Room Supervisor) reported there was no routine cleaning of the ice machine. Staff discarded the ice and initiated the cleaning process. The areas of concern were observed and discussed with Staff 1 and Staff 2 (VP Administration) at approximately 2:45 pm on 09/24/26. Staff acknowledged the findings.

1a. Cutting boards for steamtables at both The Lodge and Memory Care have been ordered and arrived. Will be installed. b. Deli refrigerator has been cleaned and cleaning schedule created for daily cleaning. Staff have been trained on regular cleanings and completing logs. Sous chef has been charged with daily checks and sign off.. c. New containers have been ordered and old containers have been thrown out. d. Gaskets have been ordered and will be installed on freezer and refrigerator. e. Refrigerator has been cleaned out and added to the cleaning of schedule for a monthly deep clean. Staff have been trained on regular cleanings and completing logs. Sous chef has been charged with daily checks and sign off. f. Exterior door to kitchen gap will be repaired by our maintenance team by no later than October 30, 2026. g. Bulk bins have been cleaned and added to the cleaning schedule for weekly cleaning. Staff have been trained on regular cleanings and completing logs. Sous chef has been charged with daily checks and sign off. 2a. Meat packages and other food packages are all sealed. Staff walk-through of refrigerator and freezer was conducted and training on packaging of food for safety conducted by the Chef/Director of Dining Services. Daily checklists by Dining Room Supervisor and Sous Chef are in place to ensure food is correctly covered. Weekly meetings with Chef, Sous Chef and Dining Room Supervisor have begun to ensure that all items are being reviewed and completed. b. Signs have been added to dishwashers - No Food or Drink c. New tests and solution have been replaced. d. Crystal Terrace has posted signage identifying the sanitizing solution used in the kitchen and has been obtained the appropriate test strips for monitoring the multi-quat sanitizing solution concentration. Kitchen staff received training on the proper use of the test strips, including identifying the correct strips for the sanitizing solution in use and verifying that the solution remains within the required concentration range in accordance with applicable food sanitation regulations. Signage for the three-compartment sink has also been replaced to ensure proper procedures are clearly identified and followed by kitchen staff. e. The dishwashed can be set uo as a high temp or low temp dishwasher, depending on chemicals used. Currently it is set up to be used as low temp dishwasher, depending on the chemicals used. Currently it is set up to be used as a low temp dishwasher and we have reached out to Ecolab, the dishwasher vendor to update the data stam to indicate use type. Please see regulations and recommendationd from vendor for this type of machine. f. Hats and hairnets are now in use. g. All expired food items have been identified and thrown out. Daily walk-throughs by Sous Chef have been started in the morning and logs are reviewed by Sous Chef before leaving. g. At the time of visit, we had run out of pasturized eggs. Restocking has occurred. Pasturized liquid eggs were available during the survey visit. 3a. The dishwasher can be set up as a high temp or low temp dishwasher, depending on chemicals used. Currently it is set up to be used as a low temp dishwasher and we have reached out to Ecolab, the dishwasher vendor to update the data stamp to indicate use type. Please see regulations and recommendation from vendor for this type of machine.. d. Ice machines were cleaned out immediately at both buildings and added to the cleaning schedule on a monthly basis. New filters installed by Ecolab.