Print Inspection: KIT002724

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 02/12/25 at 10:45 am, the facility kitchen was observed and it was determined the dishwasher was not reaching appropriate wash and rinse temperatures to assure proper sanitation of dishes: The dishwasher did not have a readable data plate, although a poster was on the wall in dishwashing area identifying required temperatures for wash and rinse cycles. Observations of wash and rinse gauges identified the wash cycle was too low, not reaching minimum temperature of 150 degrees Fahrenheit and rinse cycle reached a high of 175 degrees Fahrenheit, minimum temperature was 180 degrees Fahrenheit. Interview with Staff 1 (Culinary Services Coordinator) indicated the dishwashing machine was serviced frequently and prompt response when called for service concerning temperature levels. The service vendor had assured Staff 1 temperatures (wash and rinse) and chemical levels were appropriate. Staff 1 suspected rinse gauge may be faulty and require replacement. Temperature gauges have been reading low for a prolonged time even though service vendor claims temperatures are within range. The facility is unable to assure appropriate temperatures were reached in order to sanitize dishes. Surveyor requested facility contact service vendor immediately to have dishwasher checked. If unable to determine appropriate temperatures were being reached facility will use three sink method for washing and sanitizing dishes until dishwasher is operating properly. The dishwasher concerns were observed and discussed with Staff 1 and discussed with Staff 2 (Administrator) on 02/12/25. The findings were acknowledged.

C240- Resident Services Meals, Food Sanitation Rule 1) We had the Dishwasher inspected by service company same day, 2/12/2025. Three sink method for washing and sanitizing implemented to correct violation immediately. 2) System will be corrected by the facility purchasing new dishwasher. We are in the process of receiving quotes. Three sink method to be used until new dishwasher is installed. 3) Once new dishwasher is installed, wash and rinse cycles temperatures will be reviewed daily and recorded to ensure meeting required temperature by Culinary Coordinator, Lead Cook, or Dietary Aide. 4) Culinary Coordinator is responsible for ensuring three sink method for washing and sanitizing is occurring while waiting for new dishwasher. Sr ED, ED of AL/MC, ED, and Culinary Coordinator are responsible for implementing the new dishwasher. ED and Culinary Coordinator will meet monthly to ensure temperature readings are being completed and meeting requirements.

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.

Z142- Administration Compliance Please refer to POC for 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: