Print Inspection: KIT000375

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 09/18/24 at 10:50 am, the facility kitchen was observed to need cleaning, repairs and proper food storage in the following areas: Equipment and areas in need of cleaning included: * Interior of microwave – food splatters; * Food bin lids in dry storage – heavy buildup of food debris (powdered sugar, salt, oatmeal, flour and granulated sugar); * Hood vents, ceiling of hood and sides, wall and piping behind cooking equipment – buildup of grease and dust; * Sides and front (including oven doors, handles and knobs) of stove/grill/flat top/deep fat fryer/steamer – food spills and grease drips; * Pan catching grease from hood – significant buildup of dust; * Two door refrigerator on service line – interior had spills, black matter buildup, seals on doors had food debris buildup; * Lower shelves throughout kitchen – spills, food debris; * Flooring underneath cooking equipment and steam table – buildup of black matter; and * Ceiling vent, ceiling light and surrounding ceiling in food prep area – significant about of dust buildup. Equipment in need of repair: * The dishwashing machine was not reaching required wash and rinse temperatures per data plate. Temperature logs were not reflecting required temperatures. Per Staff 2 (Executive Director) the dishwashing machine was serviced and a part was ordered in the last week. Staff 4 (Maintenance Director) called the service provider during survey and reported they will be out to inspect the dishwashing machine on 09/19/24. Staff 2 will provide an update after service provide visit. In the meantime and until dishwashing machine temperatures reach required temperatures, the kitchen will use three sinks method to ensure proper sanitation of all dishes, including pots and pans. * Walk in freezer/refrigerator had created condensation and dripping water around freezer door onto floor of refrigerator. Freezer door and door handle had significant amount of rust buildup. Improper food storage: * Dry storage: Scoops were stored in bulk food bins, powdered sugar, flour and granulated sugar. The areas of concern were observed and discussed with Staff 1 (Cook/Person In Charge) and discussed with Staff 2 (Executive Director) and Staff 3 (Memory Care Director) on 09/18/24. The findings were acknowledged.

1. Microwave interior was cleaned on (9/25/24). Food bin lids have been trhroughly cleaned on (9/25/24). Hood vents, ceiling of hood/sides, wall & piping behind cooking equipment cleaned on (9/25/24). Stove sides & front, fryer & steamer cleaned on (9/25/24). 2-Door refrigerator interior & seals on service line cleaned (9/25/24). Lower shelves throughout kitchen cleaned on (9/25/24). Floor under cooking equipment & steam table cleaned (9/25/24). Ceiling vent, lights & surrounding ceiling in food prep area cleaned on (9/25/24). The dishwasher temperature data plate was repaired on (9/25/24). walk-in freezer & refrigerator water dripping on floor & door handle rust has been fixed on (9/25/24). Dry storage food bin scoops have been removed & kept outside of bins and signage posted. 2. Updated kitchen cleaning schedules are posted & will be inserviced week of 9/29/24 & reviewed with kitchen staff. 3. Cleaning schedules & dishwasher temperatures will be reviewed daily and weekly. 4. Robert Kutschke, DSD and Steve Matthews, ED or Designee will oversee & monitor the processes.

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 C240.

Refer to 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: