Print Inspection: KIT002628

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 clean and in good repair in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: 1. Observations of the main facility kitchen, food storage areas, food preparation, and food service on 02/06/25 at 10:30 am revealed the following: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following: * Can opener blade and casing; * Ceiling vents throughout the kitchen; * Toaster; * Wall above the stainless-steel rinse sink in the dishwashing area; * Walls and pipes behind the dish machine; * Walls and mop bucket area in the janitorial closet; * Garbage can near dishwashing station; and * Walls and floors behind the equipment. b. The following kitchen items were in need of repair: * Doors and frames throughout the kitchen had scuffs, scrapes, and/or gouges with exposed surfaces rendering them uncleanable; * The bottom of the exit door to the exterior of the building had scuffs and a buildup of rust underneath the kick plate; * Multiple green wire racks for shelving throughout the kitchen had worn paint and paint chips with exposed steel. c. Ice machine was observed with visible black and pink substances on interior of machine. d. Alcohol wipes were not available to sanitize thermometer after use for temping food. e. Test strips were not available to check sanitizers. f. Multiple food packages in the dry storage area were not properly labeled and dated. g. Tables in the dining area were set with cutlery with food surface contact areas exposed to potential contamination. h. There was no written policy available for when kitchen staff were sick. 2. Observation of the MCC kitchenette on 02/06/25 at 11:00 am revealed the following: a. An accumulation of food spills, splatters, loose food debris, dirt and/or dust on or underneath the following: * Walls throughout the kitchenette; * Exterior and interior of cabinets throughout the kitchenette; * Drawers throughout the kitchenette; and * Refrigerator / Freezer unit. b. One cabinets had chipped paint and bare wood exposed around the handle, rendering the surface uncleanable. c. MCC kitchenette food service observations revealed the following * Probe thermometer was wiped with a paper towel between food items; and * Cold foods, including salsa and lettuce were not maintained below 41 degrees F when served from the tray line. The areas in need of cleaning, repair and attention were reviewed with Staff 1 (ED) and Staff 2 (Dining Services Director) on 02/06/25 at 12:45 pm. They acknowledged the findings.

OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule OAR 333-150-000. 1. Actions taken to correct the rule violation for each example/resident are as follows: Main Kitchen: a. food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was cleaned on/in the following areas: * Can opener blade and casing;* Ceiling vents throughout the kitchen;* Toaster; * Wall above the stainless steel rinse sink in the dishwashing area; * Walls and pipes behind the dish machine; * Walls and mop bucket area in the janitorial closet; * Garbage can near dishwashing station; and * Walls and floors behind the equipment. Memory Care kitchen: b. food spills, splatters, loose food debris, dirt and/or dust on or underneath was cleaned in the following areas: * Walls throughout the kitchenette; * Exterior and interior of cabinets throughout the kitchenette; * Drawers throughout the kitchenette; and * Refrigerator / Freezer unit. c.Repairs and or replacement has been made to the following areas in the Main Kitchen:* Doors and frames throughout the kitchen ; * The bottom of the exit door to the exterior of the building; * Multiple green wire racks for shelving throughout the kitchen; * Ice Machine cleaned;* Alcohol wipes put in kitchen; *Test Strips for sanitizer obtained; * Food packages in storage area replaced, and or added dates/lables; * Cutlery removed from table; *written policy updated to "specify" kitchen staff protocol. Repairs and or replacement has been to the following areas in the Memory Care kitchen: One cabinet painted to cover bare wood. d. Alcohol wipes in place in MC to use in between food items. e. cold food service reviewed with staff to ensure food temperature is maintained. 2. How will the system be corrected so this violation will not happen again are as follows: a. Culinary Director will complete food safety training on kitchen sanitary practices and food storage/preparation in accordance with the Food Sanitation Rules, OAR 333-150-000. b. All dining/kitchen staff trained on audit tools, and cleaning schudules 3. How often will the area needing correction be evaluated are as follows: a. Daily when working by Culinary Director for Main Kitchen b. Daily when working by MC Administrator or designee for MC Kitchen 4. Who will be responsible to see that the corrections are completed/monitored are as follows: a. Culinary Director or designee b. ED or designee c. MC Administrator

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: