Print Inspection: KIT000131

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 the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the facility’s main kitchen, food storage, food preparation areas, Memory Care Community’s kitchenette and dining room on 08/29/24 at 10:30 am noted the following in need of cleaning or repair: a. Identified Throughout the Kitchen • Fans and fan bases had an accumulation of dust debris present; • Built-up black and brown matter under the legs and castings of the equipment; • Built-up black and brown matter located where the baseboards and flooring meet; • Walls had spills and splatters observed; • Floor drains had light gray, dark gray, brown and black matter present; • Built up debris observed on the garbage and recycling receptacles; • Debris observed in stainless steel drawers; • Cutting boards, both free standing and the ones attached to equipment had grooves and score marks present; • There were multiple ceiling vents with dust build-up present and dust accumulation on the surrounding ceiling panels and light covers; • Lower shelving had food debris and dust present; and • The bottom shelf of the reach-in refrigerators and freezers had food debris observed. b. Custodian Closet • The faucet had a constant drip; • The door had scuffs and chipping paint observed; and • The basin located on the floor had an accumulation of black, brown, and red matter present. c. Main Food Preparation Area • The dry storage bins had scuff marks present, the lid of the bin used for sugar was broken, and there was food debris located on the lid used for oats; • The shelf used to store cooking extracts had built up debris and was tacky to the touch; • There was an accumulation of food debris inside of the microwave; • Under the shelving located above the food warming table, there was food debris and splatters present; • The portable food warmer had a thick layer of food debris on the bottom and around the wheels of the unit; • The air conditioning unit located above the shelf where spices were stored had splatters and gray debris observed; • The seasoning shelf had an accumulation of dust and debris present; • An industrial mixer had dried on food debris present where the mixing part inserts into the equipment as well as behind the area where the bowl sat; • Stainless-steel shelving under the industrial mixer had food accumulation observed; and • A plastic rack used to store the cutting boards was located to the right of a garbage can, had food debris observed in the bottom. d. Back Food Preparation Area • Reach-in refrigerators and freezers, numbers two and three, had orange, brown, and black matter underneath; • Built up debris on the garbage disposal and a plunger laying under the stainless-steel; • There was a hole in the wall located under the soap dispenser at the hand washing sink; and • Under the hand washing sink, there was clear tape hanging loose and brown build-up on the covering of the water pipes. e. Food Storage Areas • There was an accumulation of food and black matter on the floor underneath the metal racks in the walk-in refrigerator and freezer; • Black matter was present in the walk-in refrigerator and freezer where the baseboards and floor meet; and • There was an accumulation of food and black matter on the floor underneath the metal racks in the dry food storage area. f. Kitchen Exit Area • Two large containers of ice cream were uncovered in the ice cream freezer; and • The flooring under the metal racks holding tea pots and beverage carafes had food debris and black build up observed. g. Memory Care Kitchenette • There was food debris observed in the reach-in freezers under the microwave station; • Brown debris was observed in the floor drain; • The cutting board attached to the steam table had score marks and grooves present; and • The shelf directly above the food storage area on the steam table had food splatters present. The need to ensure the kitchen and associated areas were kept clean and in good repair in accordance with the Food Sanitation Rules OAR 333-150-000 was discussed with Staff 1 (ED) and Staff 2 (Executive Chef) on 08/29/24 at 12:38 pm. They acknowledged the findings.

a,b,c,d,e,f see POC The Springs at Mill Creek. g1Cleaning will be completed. Cuuting boards refinished. g2 Staff will be retained on proper cleaning. g3 Area will be inspected daily/weekly g4 Memory Care Cook and Executive Chef.

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:

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: Based on observation and interview, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to: Refer to C 240.

see C240

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: