Print Inspection: KIT001474

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, record review, and interview, it was determined the facility failed to ensure the kitchen was maintained and food handled in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the main facility kitchen, food storage areas, food preparation, and food service with Staff 2 (Dietary Manager) on 12/02/24 revealed splatters, spills, drips, and debris on: - Can opener blade and casing; - Stand mixer; - Small appliances throughout the kitchen; - Carts; - Interior and exterior of the microwave; - Interior of drawers; - Walls, doors, and door jambs throughout the kitchen; - Flooring and cove base throughout the kitchen; - Floor drains throughout the kitchen; - Interior and exterior of cupboards throughout the kitchen; - Food containers packages in the dry storage; - Dishes and cookware stored on open shelving and racks; - Open stainless-steel shelving and metal wire rack shelving; - Plastic drawers below steam table; - Bakers racks; - Carts and trays used for food delivery; - Upper shelving above food preparation areas; - Sides, front, knobs, handles, behind, and interior of the oven, grill, and range; - Range hood and grease trap; - Front and top of the ice machine; - The juice machine; - The coffee station; - A large clock hanging on the wall; - Underneath all shelving and equipment; - Floor of the walk-in refrigerator and freezer; - Dishwashing area including flooring, walls, and equipment; - All handwashing sinks and surrounding walls; - Lids and side of garbage cans; and - The janitorial area and sink, including a plunger with a build up of debris. * The posted required food temperatures were not correct. Foods were documented to have been cooked to the correct temperatures or above. * Prepared foods were unlabeled and undated. * Packaged foods were not dated when opened. * Condiments transferred into serving containers were not dated when removed from their original packaging. * Butter, a potentially hazardous food, was left on the dining room tables. * The cutting board on the tray line was chipped, scored, and stained. * The laminate on the shelving below the tray line was chipped and damaged, creating an uncleanable surface. * Scoops and cups were left in bulk bins of food. * A scoop was left with the handle lying in a bin of ice on the beverage cart. * Dish washing racks were stored on the floor. Visible debris was noted on the clean side of the dish machine. There was a puddle of water below the dish machine. * There was no documented evidence the temperature of the dish machine was monitored to ensure sanitation of the cookware, flatware, glasses, and dishes. * Testing strips for the Quaternary sanitizing solution were not available to ensure the sanitizer was at the correct levels. * There was puddle of grey water in the janitorial area. * An open mouse trap was noted under the prep counter. * Dry soiled visibly towels were left on food prep surfaces. * Multiple boxes were stored on the floor in the freezer. * Multiple dented cans were noted in the dry storage area. * The hand washing sinks lacked splash guards and were located next to food preparation or storage areas. One sink lacked soap, another lacked towels, and a handwashing sign. * The laminate panel on the side of the counter next to ice machine was coming off. * Broken floor and cove base tiles were noted below the handwashing sink across from the triple pot sink and next to the drain under the steam table. * The stainless-steel corner strip on the right of the range was loose, creating a gap noted to have buildup of debris. * Staff were observed to not change gloves between tasks while preparing and serving foods. * Caregiving staff, who assisted residents with incontinent care, did not wear full aprons to cover possible soiled clothing. Staff 2 acknowledged the findings. The food handling and storage concerns, and the areas in need of cleaning and repair were reviewed with Staff 1 (Administrator). She acknowledged the findings. Staff 1 provided documentation that an outside company had been hired to come and complete a deep clean of the kitchen.

C240 OAR 411-054-0030 (1) (a) Resident services meals, Food Sanitation Rules (1) (a) We will provide 3 meals daily, pulled from the Grove Menu service, In addition to healthy snacks, such as fruits and vegitables made available daily under USDA guidelines. (A) Modified special Diets are available as required, and requested by Residents using the anytime available Menu. Monthly Chef Chat Meeting will be held Monthly to give Residents input on Menus. this meeting will be held in common area with dates and times posted and listed on activity calander. (B) The new Dietary Manager has been trained on utilizing the Grove menu system, and will have the Weekly Menu available a week ahead, the menus will be posted in common areas and delivered to Resident apts. Menu substitutions will be pulled from the Grove Menu system. Menu changes if required will be posted no less than 24 hours prior to meals. OAR 333-151-000 Food Sanitation Rules Serv-Pro has been hired and has provided a 2 day deep clean of all areas listed Dish pit, ceilings, floors, oven, cooktop, garabge cans, dishwashing area janitor well, ice machine, walk-in and freezer, dry pantry. and any and all surfaces, including the coffe bar, the juice machine, door, door handles, cleaning task list will be kept by DiningManager daily, and auditied weekly by the Administrator . Required tempeture logs will be maintained monitored by the dietary manager with monthly audits by The Administrator. The small appliances throughout the kitchen have been removed from the premises. Prepared foods not dated , new stickers/labels have been supplied and staff trained and instructed to label any package items upon opening. Condiments transfered into serving containers will be dated and rotated with fresh products every 6 days. this will be added to the weekly kitchen audit for DSD, and monthly by Administrator Butter pads will be removed from tables after each meal and returned to the refrigartor,has been corrected these items will be added to the daily and weekly checklist to maintained by staff, momitored daily by Dining Room Manager, audited weekly by Administrator. laminate on shelving edges below tray line will be repaired or replaced to a cleanable surface The cutting board on the tray line has been replaced with a new one has been corrected Scoops and cups have been removed from all food bins, holders for scoops will be provided to hang the scoops on the side of containers. the ice scoop has been removed from ice bucket and staff instructed on proper handling of scoops and placement, Dining Sevices Director and cooks will monitor that scoops are not left in food or ice daily, and daily by Administrator Corrected Dish washing racks are off the floor in the proper rolling cart.corrected The dish machine was cleaned by Serv-Pro and the ongoing cleaning will be maintained by kitchen staff and monitored by the DSD, and audited by the Administrator.Corrected The leak in the dishwasher will be evaluted by a plumber to prevent leaking onto the floor, if any splashes etc occur, the kitchen staff will clean properly with monitoring by DSD, daily and Administrator weekly. tempture logs for dish machine were left in Mainatiance Directors office by previous ESD, the tempature of the dishwasher will be loggd an maintianed by the current ESD. Testing strips for the Quaternary Sanitizing System have been made avaiable to the DSD, she hadnt been orientated on this system at time of survey.Corrected The janitorial area as been cleaned of any standing water, this area will be cleaned daily after each use . to be monitired by DSD. Corrected The mouse trap placed Eco Lab has been removed and Eco Lab has been instructed to not leave open mouse traps in kitchen area. Corrected Dry soiled towels have been removed from food prep areas, and trianed in proper cleaning and placement of soiled towels .Corrected All boxes have been removed from the floor in freezer and placed on proper shelving. Corrected All dented cans have been removed from the dry storage area, staff trained to not place any dented cans in any storage areas, and to dispose of dented cans, to be audited by DSD weekly and Admin monthly. Hand washing sinks will be fitted with splash gaurds, and the soap and towels refilled. handwashing signs have been hung, theyd been removed to replace with laminated signs. Corrected The laminated panel on the counter next to ice machine will be replaced with a new panel, with a new cleanable surface. The broken floor and cove base tiles below the handwashing sink will be replaced and repaired. The stainless-steel corner on the right side of range has been put back in place and debris removed by serv-pro. Staff not changing gloves between tasks, Staff are all being taught proper glove hygiene and serving safety, including frequent hand washing while serving. This will be monitored by DSD daily and Administrator on a daily basis. Caregiving Staff not wearing full aprons. the full aprons are normally avaiable, at the time of survey, we had received the incorrect aprons from our linen service, to prevent this from occuring again, Hawks Ridge is purchasing aprons to have on site as a back up plan.

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 and food was stored and handled in accordance with the Food Sanitation Rules OAR 333-150-000. This is a repeat citation. Findings include, but are not limited to: Observations of the main facility kitchen, food storage areas, food preparation, and dishwashing were completed on 03/27/25 at 9:44 am. a) Splatters, spills, drips, and/or debris were observed on: * Stand mixer; * Panini grill; * Interior of drawers; * Flooring throughout the kitchen; * Floor drains throughout the kitchen; * Interior of cupboards throughout the kitchen; * Metal wire rack shelving; * Sides and interior of the oven, grill, and range; * Front of the ice machine; * Underneath all shelving and equipment; * Floor of the walk-in refrigerator and freezer; * Dishwashing area including flooring, walls, and equipment; * Floor mats; and * Lids and sides of garbage cans. b) The following items were not kept in good repair: * The cutting board on the tray line was chipped, scored, and stained; * Cutting boards stored near the prep area were scored; * Broken cove base tiles were noted below the handwashing sink across from the triple pot sink and next to the drain under the steam table; * Wall below warewasher; and * The pipe wall plate in the janitorial closet separated from the wall with grey pooled water below it. c) Other findings observed: * Dry and refrigerated packaged foods were not dated when opened; * Multiple dry food items were not sealed and were left open to air; * Boxes were stored on the floor in the freezer; and * Staff were observed to not perform hand hygiene when changing their gloves, when entering the kitchen, and between dirty and clean tasks when preparing food. The food handling and storage concerns, and the areas in need of cleaning and repair were reviewed with Staff 3 (Administrator) on 03/27/25 at 11:17 am. She acknowledged the findings.

Kitchen will be maintained in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. A. Dining staff have cleaning lists to complete, daily, weekly and monthly to be reviewed daily by the DSD, and Friday's by the DSD and Administrator/Designee. The cleaning tasks will cover cleaning splatters, spills and debris from the following areas: - Stand mixer, panini grill, interior of drawers, kitchen flooring, kitchen drains, interior of cupboards, rack shelving, sides and interior of oven, grill and range, front of the ice machine, underneath shelving and equipment, floor of walk-in fridge/freezer, dishwashing area (flooring, walls and equipment), floor mats, lids and sides of garbage cans. B. The following will be replaced/repaired, and verified complete by the Administrator prior to 5/11/25: -Cutting board on tray line will be replaced with new cutting board before alleged compliance date of 5/11/25. This will be completed by the Maintenance Director. - Cutting boards near prep area to be discarded and new cutting boards to be ordered by the DSD. - Broken Cove base tiles to be repaired by Maintenance director. -Wall below warewasher *has since been repaired by the Maintenance Director - The pipe wall plate in the janitorial closet with grey pooled water to be repaired by the Maintenance Director. C. Dry and refridgerated food to be labeled and dated by dining staff. A new sticker gun was ordered to assist them. -Food items will be sealed properly. The DSD ordered new lids for the dry/bulk items and smaller clips for other items found open to air. -Boxes will be emptied promptly and not stored on the floor. - Hand hygiene inservice will be performed and written policy will be hung in the kitchen, inculding changing gloves. The DSD will monitor these items routinely during his weekly kitchen audit. The DSD and Administrator/Designee will review this audit Fridays.

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 411-054-0105 (2-4) Inspections and Investigation: Insp Interval (Amended 12/15/21)(2) The facility shall not interfere with a good faith disclosure of information by an employee or volunteer concerning abuse or other action affecting a resident's safety or welfare, as described in OAR 411-054-0028(4).(3) Staff of the Department shall visit and inspect every facility at least but not limited to once every two years for a full in-person survey to determine whether the facility is maintained and operated in accordance with these rules.(a) For each year during which a facility does not have a full survey, the Department shall conduct an in-person inspection of the kitchen and other areas where food is prepared for residents.(b) Subsection (a) will not go into effect until July 1, 2022.(c) Facilities not in compliance with these rules must submit, within ten days of receipt of the inspection report, a plan of correction that satisfies the Department.(d) The Department may impose sanctions for failure to comply with these rules.(4) Department staff may consult with and advise the facility administrator concerning methods of care, records, housing, equipment, and other areas of operation. This Rule is not met as evidenced by: Based on interview and record review, it was determined the facility failed to ensure their re-licensure survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to: Refer to C240.

Refer to C240

OAR 411-054-0105 (2-4) Inspections and Investigation: Insp Interval (Amended 12/15/21)(2) The facility shall not interfere with a good faith disclosure of information by an employee or volunteer concerning abuse or other action affecting a resident's safety or welfare, as described in OAR 411-054-0028(4).(3) Staff of the Department shall visit and inspect every facility at least but not limited to once every two years for a full in-person survey to determine whether the facility is maintained and operated in accordance with these rules.(a) For each year during which a facility does not have a full survey, the Department shall conduct an in-person inspection of the kitchen and other areas where food is prepared for residents.(b) Subsection (a) will not go into effect until July 1, 2022.(c) Facilities not in compliance with these rules must submit, within ten days of receipt of the inspection report, a plan of correction that satisfies the Department.(d) The Department may impose sanctions for failure to comply with these rules.(4) Department staff may consult with and advise the facility administrator concerning methods of care, records, housing, equipment, and other areas of operation. This Rule is not met as evidenced by: