Print Inspection: KIT000802

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, interview, and record review, it was determined the facility failed to ensure food was handled, and 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 kitchen, food storage areas, food preparation, and food service with Staff 1 (Interim Executive Director) on 10/21/24 revealed: * There was no evidence cooked food temperatures were consistently monitored. * Plates delivered to residents’ rooms were not covered. * Spills, splatters, and debris were noted inside draws, cabinets, refrigerators, and freezers. * The side of the garbage can was noted with splatters, drips, and spills. * The shelving inside cabinets was damaged creating uncleanable surfaces. Paint was flaking off the cabinets directly above a food preparation/service area. * There were undated and unlabeled foods in the refrigerator. * Butter, a potentially hazardous food, was noted to be stored uncovered on the counter. * Plastic bags of rice and chicken with broccoli in the refrigerator were noted to be warm to the touch at 3:00 pm. The internal temperatures of the rice was 104 degrees Fahrenheit (F) and the temperature of the chicken and broccoli was 84 degrees F at 3:15 pm. The items were served for lunch and staff indicated they were put in the refrigerator at approximately 12:45 pm. The surveyor requested the foods be discarded as the temperature was noted to be above 70 degrees F after two hours. * Staff 2 (Cook) reported residents were provided over easy eggs. The facility did not have pasteurized eggs to use for soft-cooked egg entrees. The areas in need of cleaning and repair and the food storage findings were reviewed with Staff 1 on 10/21/24. He acknowledged the findings.

1. C-240 Food Temperatures will be logged in the food temperature log and placed in the food temperature binder, which will be kept in the kitchen. - The facility has ensured an adequate supply of plate covers. Management has instructed staff that any plate of food delivered to a resident's room must be covered. - All drawers, cabinets, refrigerators, and freezers will be cleaned of debris and spills. Drawers and cabinets will be lined to maintain cleanliness, and kitchen staff will receive an updated cleaning task sheet to ensure consistent cleanliness. - Garbage cans will be cleaned regularly and added to the kitchen cleaning task sheet. - The shelving edges inside cabinets will have edge protectors to prevent paint from flaking. - Over-easy eggs or eggs with soft or runny yolks will no longer be served. 2. C-240 Kitchen manager will be in charge of inspecting food temperature binders, kitchen cleaning task list and ordering of all food products. This will ensure the task lists are being followed and cleaned. 3. C-240 Inspecting of food temperature binders, kitchen cleaning task List and ensuring food storage is properly dated and stored. will be done everyother week or twice a month. 4. C-240 Kitchen Manager will be doing the bi-weekly inspections. The Administrator will do monthly inspections of the kitchen managers documentation.

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, interview, and record review, 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 Tag C-240

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: