Print Inspection: KIT002369

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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the main facility kitchen and the four unit kitchenettes on 01/23/25 from 10:00 am thru 12:45 pm and revealed the following deficient practices. a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on or underneath the following: * Interior of left oven under grill; * Industrial mixer; * Microwaves in Lily and Daisy unit; b. The following areas needed repair: * Dishwasher leaking water and pooling on floor; c. Unit kitchenette refrigerators observed with potentially hazardous foods not consistently dated when opened. Examples include cartons of juice, milk, and salad dressings. d. Kitchen staff observed to handle raw beef patties with gloves. Staff did not change gloves after handling the raw beef and proceeded to touch multiple surfaces and cooking utensils with the potentially contaminated gloves. When staff removed the gloves and washed hands, staff washed hands for 10 seconds not the full recommended time to ensure hands are cleaned effectively. A different staff member was observed washing dishes who also had gloves on while handling the dirty dishes. Staff did not change gloves when touching/handling the clean/sanitized dishes potentially contaminating the dishes from the dirty task. When gloves were removed and hands washed, staff did not perform handwashing for the recommended 20-30 seconds to effectively wash hands. e. Staff was observed to check temperature of cooked food products without sanitizing thermometer prior to use. Staff was not observed to sanitize thermometer between food products including once when temping baked chicken products that were not at correct temperature then using that same thermometer to check the product again potentially contaminating the food product. Surveyor asked the staff their process for sanitizing their thermometers and the staff indicated they rinse it with hot water and acknowledging there was not currently a sanitation step/process for food thermometers. Staff 2 (Director of Dining Services) was informed and alcohol towelettes were obtained for proper sanitation before and between use. f. A utility cart was observed with a box of raw beef products on it. Once the box was removed, a piece of raw meat was observed left on the cart. This piece of raw beef remained on the cart for several minutes. No observations were made of staff cleaning and sanitizing the cart before it was taken by kitchen staff out to the units. g. Multiple care staff assisting residents to eat did not have proper protective barrier/aprons on to help prevent potential contamination from care tasks to meal/dining tasks. h. Multiple dishwashing racks were noted stored on the floor. i. Boxes of single use utensils were observed stored in dry storage open with food contact surfaces exposed to potential contamination. In Lily unit, single service forks were observed stored with food contact surfaces upright and exposed to potential contamination. Staff 2 toured the kitchen with surveyor and acknowledged areas. At approximately 12:30 pm, items were reviewed with Staff 1 (Executive Director) who acknowledged areas in need of correction.

a.)An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on or underneath the following: *Interior of left oven grill; *Industrial mixer; *Microwaves in Lily and Daisy unit; -Neighborhood microwaves, kitchen industrial mixer, interior of left oven under grill have been cleaned and sanitized. Dietary supervisor or designee to clean and inspect daily and added to both the Cook's and Dietary Aide's daily cleaning checklist. Dietary Supervisor to check for cleanliness and sanitary weekly during audit. b.)The following areas needed repair: *Dishwasher leaking water and pooling on floor under the dishwasher; -Dishwasher leaking water and pooling on floor under dishwasher have been fixed, cleared, and dried. Dietary supervisor and Dietary Aide to observe daily for any leaking water and pooling under dishwasher. c.)Unit kitchenette refrigerators observed with potentially hazardous food not consistenly dated when opened. Examples include cartons of juice, milk, and salad dressings. -All neighborhoods refrigerators and freezerd have been cleaned out. Label stickers and markers provided to each neighborhood to complete labeling food when placing in the refrigerator or freezer. Dietary aide to check fridge and freezer daily for compliance and remove any non-labeled dated items. Dining supervisor or designee to spot check weekly for compliance. d.) Kitchen staff observed to handle raw beef patties with gloves. Staff did not change gloves after handling the raw beef and proceeded to touch muliple surfaces and cooking utensils with potentially contaminated gloves. When staff removed the gloves and washed hands, staff washed hands for 10 seconds and not the full recommened time to ensure hands were cleaned effectively. A different staff member was observed washing dishes who also had gloves on while handling the dirty dishes. Staff was not observed to change gloves when touching/handling the clean/sanitized dishes potentially contaminating the clead dishes from dirty task. When gloves were removed and hand washed, staff did not perform handwashing for the recommended 20-30 seconds to effectively wash hands. -All kitchen staffs have been retrained on how to properly handle food safely to help prevent food borne illnesses. Washing hands thoroughly with warm water and soap for 20-30 seconds. Changing gloves after handling raw meat and wash hands before working on next task. Clean and sanitize food cart between every use. Change gloves and wash hands between handling dirty dishes and clean/sanitize dishes. Dietary supervisor to spot check daily for compliance. e.) Kitchen staff was observed to check temperature of cooked food products without sanitizing thermometer prior to use. Staff was not observed to sanitize thermometer between food products including once when temping baked chicken product that were not at correct temperature then using that same thermometer to check the product again potentially contaminating the food product. Surveyor asked the staff their process for sanitizing the thermometers and the staff indicated they rinse it with hot water. Staff acknowledge there was not currently a sanitation step/process for food thermometers.Staff 2 (Director of Dining Services) was informed and alcohol towelettes were obtained for proper sanitation before and between use. -Thermometers with reduced tip have been provided to kitchen staff. Recommended 70% alcohol towelette to sanitize thermometer before and between use have been provided. Cooks have been retrained correct use of thermometer and safe recommended internal food temperature. Dining supervisor to observe daily for compliance. f.) A utility cart was observed with a box of raw beef products on it. Once the box was removed, a piece of raw meet was observed left on the cart. This piece of raw beef remained on the cart for several minutes. No observations were made of staff cleaning and sanitizing the cart before it was taken by a kitchen staff out to the unit kitchenettes. -Kitchen staff have been made aware and retrained on how to safely handle raw meat, change gloves and wash hand to avoid cross contamination, designate each cart specifically one for food and the other for utility, and clean and sanitize food cart between use. Dining supervisor will observe daily for compliance. g.) Mulitple care staff assisting residents to eat did jnot have proper protective barrier/aprons on to help prevent potential contamination from care tasks to meal/dinnig tasks. -Aprons have been provided to every neighborhood kitchenettes. Care staff have been notified and reminded to wear aprons during meal service to help prevenet potential contaminations. Manager on duty or designee to spot check daily for compliance. h.) Multiple dishwashing racks were noted stored on the floor. -Dietary aides have been notifed to store dishwashing racks off the floor. Dining supervisor or designee to spot check daily for compliance. i.) Boxes of single use utensils were observed stored in dry storage open with food contact surfaces exposed to potential contamination. In Lily unit, single service forks were observed stored with food contact surfaces upright and exposed to potential contamination. -Boxes of single use utensils in dry storage have been securly wrapped up to help prevent potential contamination. Care staff have been notifed and shown how to safely handle clean and sanitized utensils when setting up dining area for meal service. Dining supervisor or manager on duty to observe daily for compliance.

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 observations and interviews, 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.

Dining services director and executive director will review plan of correction and dietary walk thru weekly to ensure plan of correction is being follwed.

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: