Print Inspection: KIT003174

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 and memory care unit, in a sanitary manner and served meals at palatable temperatures and correct textures as in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the Main kitchen and North kitchenette and dining room on 03/04/25 from 9:30 am thru 2;30 pm revealed the following: 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: Main Kitchen area * Fire sprinkler, smoke detector and ceiling around right above the stove/grill area b. Puree food items were noted to be runny and not at the correct puree texture per IDDSI guidelines. Both the pureed chicken and potatoes were thin enough to run/drip thru the tines of a fork. Staff 2 (Dietary Manager) was unaware that was too thin for puree. Surveyor provided instruction on proper thickness and the meal items were re-pureed to ensure at correct texture prior to service to residents. d. Care staff was observed to heat up two cans of soup and did not check the temperature of the food item before service to resident to ensure it was at appropriate service temperatures. e. Hall trays were plated up in the main kitchen at 11:30am and delivered to the Memory care unit at 11:50am. The trays were then taken out of the insulated cart and placed on the counter top at approximately 12:15pm under insulated dome lids. At approximately 12:40 pm, after dining room was served, staff began removing the dome lids and placing plastic wrap over the plates off food and placing on trays for room service. At 12:52pm the temperature was checked for the chicken and potatoes and were found at below palatable temperatures. The chicken was at 101 degrees and the potatoes at 108 degrees. Food requirements are that hot foods should be held at 135 degrees or hotter. The plated food was not delivered to residents until 12:55pm, 1 hour and 25 mins from being plated and 1 hour and 5 minutes from arriving to the unit. Staff 3 (Regional representative) acknowledged that time frame for delivery of room trays was not acceptable. Staff 2 (Dietary Manager) acknowledged the facility had on going room service delivery issues. f. At 10:45am, a deli sandwich of turkey and cheese was observed plated and wrapped with plastic wrap and sitting on top of the insulated meal cart to be delivered to the memory care unit for lunch. It was not delivered to resident until 12:55pm. At 12:52 pm the temperature of the sandwich was taken and found at 72 degrees. Cold food should be kept at 41 degrees or below until served. 72 degrees is not palatable for cold food items. On 03/10/25 at 1:00 pm the above deficient practices were reviewed with Staff 2 Dietary Manager, Staff 1 (Executive director) and staff 3 (Regional Representative) who acknowledged the areas identified.

All areas in the kitchen and kitchenettes have been cleaned and staff training provided/audited. A. Kitchen staff will clean and audit sprinkler/smoke detectors throughout kitchen monthly and this was added to cleaning schedule. Ceiling around stove/grill will be cleaned monthly and Maintenance repair/paint. B.Training and resources provided to dietary manager on Puree textures. Use of thick it powder to be used as needed and food to be pureed with gravys and broths. D. Probe thermometers are provided in kitchen and kitchenette. Staff were trained on food temps, how to use thermometers, cleaning of themometers and food safety. E. All hall trays will be delivered first to each resident, all other food will remain covered and in closed cambro. Hall trays will be covered with cambro shells and drinks will be covered by plastic wrap. Food will not be uncovered until delivered to residents room. Staff will temp food as needed or when reheated. F. Cold food will be delivered to the kitchette and stored in fridge in memory care until served to the resident. Cleaning and repairs monthly, kitchenette and meal serve out daily for training and then on a weekly schedule ongoing. Administrator, dietary manager and maintenance director

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.

Refer to C 240 tag for Z 142

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: