Print Inspection: KIT003696

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. It was also determined the facility failed to ensure food was served to residents at palatable temperatures. Findings include, but are not limited to: Observation of the main facility kitchen and Memory Care kitchenette was reviewed on 04/07/25 from 10:15 am through 2:00 pm and found 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: * Movable metal racks storing bread * Wall under staff coats * Wall behind industrial mixer * Industrial mixer * Light fixtures * Metal racks storing clean pots/pans/dishes * Sprinkler heads * Top of ice machine storing binders * Bottom of dry erase white board * Exterior of bulk dry food bins and lids * Interior of ice machine * Knobs of steam table * Threshold and flooring of walk in cooler entry/door * Walk in cooler door/seal * Light switch in walk in cooler * Exterior of black insulated food cart * White towel on top of plastic drawer storing cooking utensils * Interior of kitchenette cupboards and drawers * Interior of reach in refrigerator b. The following areas were in need of repair: * Sections of caulking in ware washing area with buildup of black debris * Area of wall near white board with large crack/damage near floor. * Dishwasher rinse temperature gauge not working * Bottom of cabinet under the sink in Memory care kitchenette had porous wood and was not smooth or cleanable. * Cabinet door under the sink was broken and would not close properly c. Industrial mixer and bowl stored uncovered and exposed to potential contamination while not in use d. Multiple cleaning/sanitizing rags were observed stored on counter tops and other areas in the kitchen. No sanitizer bucket was observed. e. Two drinks for staff were stored in the walk-in cooler where food for residents was stored. f. Multiple potential hazardous foods were found stored in the walk-in cooler and freezer open/not covered and exposed to potential contamination. g. Multiple plastic bags storing cooked or open potentially hazardous foods were observed not dated when opened or prepared as required. h. Multiple boxes of food were observed stored on the freezer floor. Staff 2 (Executive Chef) acknowledged that it was from stock delivery from 04/05/25. Staff 2 acknowledged it should have been put away the day of delivery and no food items should be stored on the floor. i. Kitchen staff members were noted handling clean dishes and/or serving residents food without hair or facial hair restraints as required per rule. j. A scoop was observed stored in an ice bin in the dining room with the handle touching the ice, potentially contaminating the food product. k. Tables in in dining room had preset silverware that was not covered per requirement. j. Food cart was delivered to memory care unit at 11:45am. Care staff unloaded the food from the insulated cart and placed in the countertop steam units. Items for pureed were in individual bowls and were placed on the countertop. The pork tenderloin was noted to be at 107 degrees. Care giving staff serving food was interviewed as to what temperature they were wanting for service. The staff responded the desired temperature would be around 130 degrees. Surveyor asked the staff what the process if food was not at desired temperature and they indicated they would contact the kitchen to reheat the product. The staff did not contact the kitchen nor was the product reheated prior to them serving residents in the dining room. k. Staff did not sanitize the thermometer between checking temperatures of different food products. l. After staff finished serving residents in the dining room, the staff began plating up hall trays. Surveyor checked the temperatures of food items right before staff was to start delivering to residents and found the following, Pork at 97 degrees, potatoes at 108 degrees. The purred pork was found at 100 degrees. All hot items were under the required 135 degrees for hot holding and were unpalatable. Staff 2 (Executive Chef) toured kitchen areas with surveyor and acknowledged the areas of concern. At approximately 1:45pm, surveyor reviewed above areas with staff 1 (Memory Care Administrator) who acknowledged the identified are

1.The actions that will be taken to correct the rule violation include: a). The community will ensure enhanced cleaning practives by including the following on daily, weekly, and monthly cleaning tasks lists (Movable metal racks storing bread; Wall under staff coats; Wall behind industrial mixer; Industrial mixer; Light fixtures; Metal racks storing clean pots/pans/dishes; Sprinkler heads; Top of ice machine storing binders; Bottom of dry erase white board; Exterior of bulk dry food bins and lids; Interior of ice machine; Knobs of steam table; Threshold and flooring of walk in cooler entry/door; Walk in cooler door/seal; Light switch in walk in cooler; Exterior of black insulated food cart; White towel on top of plastic drawer storing cooking utensils; Interior of kitchenette cupboards and drawers; and Interior of reach in refrigerator). b).The facility will ensure repair/ replace sections of caulking in the ware washing area; crack/ damage near floor; dishwasher temperature gauge; bottom of cabinet under the kitchen sink in memory care; and cabinet door under the sink in memory care. c). The facility will cover the industrial mixer and bowl while not in use with and industrial mixer cloth cover. d). The facility will ensure cleaning/ sanitizing buckets are available to hold cleaning/ sanitizing rags. e). The employee's were in-serviced not to place employee beverages in the walk- in cooler. f). All items in the refridgerator are covered, dated, and properly labeled. g). All bags storing food are dated and covered once opened. h). Executive Chef/ cooks will be re-stocking boxes of food upon delivery. i). All employees who are involved in the preparation of food will be required to wear a beard/ hair restraint. j). The facility will be designating an ice scoop handle location near the ice bin. k). The facility will be rolling/ covering silverware when preset in the dining room. j). The facility will be temping food prior to being served and if out of the required noted range, the facility will be returning the food to the kitchen to reheat the product. k). The employee's will be in-serviced to sanitize the thermometer in between checking temperatures. l). The facility will be temping food prior to being served and if out of the required noted range, the facility will be returning the food to the kitchen to reheat the product. 2. The system will be corrected so that this violation does not occur again by: a). Daily, weekly, and monthly cleaning task lists. b). Monthly facility maintenance log to address items in need of repair/ replace. c). Purchase and retain industrial mixer and bowl cover. d). Executive Chef or designee will ensure sanitizing buckets are available upon kitchen opening. e). Executive Chef or designee will inspect the walk in cooler and remove any employee items daily. f). Executive Chef or designee will inspect walk in cooler daily and audit for proper storage, cover, and date. g). Exeutive Chef or designee will inspect for uncovered, unopened items daily. h). Executive Chef or designee will be properly restocking food upon delivery. i). Executive Chef or designee will ensure there are hair and beard restraints are available prior to entering the kitchen. j). Purchase and retain ice scoop holder. k). Executive Chef , Dietary aide, or designee will be in-serviced on rolling/ covering silverwear prior to resetting. j). All employee's who are involved in the preperation of food or serving food will complete "Food Safety Fundementals" through relias by 05-08-2025. k). All employee's who are involved in the preperation of food or serving food will complete "Food Safety Fundementals" through relias by 05-08-2025. l). All employee's who are involved in the preperation of food or serving food will complete "Food Safety Fundementals" through relias by 05-08-2025 3. The areas needing correction will need to be monitored daily, weekly, and monthly through task lists. All employee's who are involved in the preperation of food will be trained throught the "Food Safety Fundementals" on proper food storage, holding temperatures, personal hygiene and practice, serving, and cleaning. 4. The Executive Chef and Administrator will be responsible for ensuring corrections are completed/ monitored.

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.

See above plan to reach compliance.

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: