Print Inspection: KIT003731

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 04/09/25 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: * Vents and surrounding ceiling area between cooking equipment and service line – heavy build up of dust; * Drain and flooring underneath two sink counter – significant build up of debris/black matter; * Hood vents above cooking equipment – build up of grease/dust; * Piping between convection oven and flat top grill – heavy build up of dust/grease; * Oven doors and handles – sticky/drips/spills; and * Backsplash on dirty side of dishwashing area and wall underneath dishwashing sink counter – build up of black matter. Other areas of concern included: * Colored cutting boards – finish worn/scored (potentially uncleanable). * Some staff lacked use of hair and beard restraints. The areas of concern were observed and discussed with Staff 1 (Dining Services Manager) and discussed with Staff 2 (Executive Director) on 04/09/25. The findings were acknowledged.

Ceiling venting and surrounding areas between cooking equipment and service line was cleaned was assessed by Mainteance on 4/16/25 and scheduled for repair and cleaning for 4/18/25____ Drain and flooring underneath two sink counter was cleaned on _4/15/25____ Hood vents above cooking equipment was assessed by mainteance on 4/16/25 Staff trained on how to clean Piping between convection oven and flat top grill on_4/17/25__ Oven doors and handles was cleaned on_4/10/25__ Backsplash on dirty side of dishwashing areas wall and under sink was cleaned on_4/10/25__ Color cutting boards purchased on 4/15/25 Staff retrained on hair net use on 4/09/25 and 4/15___ Staff retrained on policy kitchen santitation on 4/17/25 Dining Manager or designee reviewed and revised cleaning schedule and task assignments to add identified areas of concern on 4/13/25 Dining staff will complete updated assignments as designed with no end date Dining Manager or designee will review staff cleaning assignent completion weekly with no end date Dining Manager or designee will complete kitchen santitation audit at least 1 time a week for 30 days and then monthly with no end date Dining Manager or designee will submit maintenance work orders that require maintenance or vendor intervention at time identified Dining Manager or designee will track and trend kitchen sanitation audit/observation and present trends with action plan to Quality Assurance review monthly for 90 days or until consistent compliance is met. Executive Director or designee will inspect and monitor kitchen sanitation through monthly quality assurance reviews for 90 days and quarterly thereafter with no end date.

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.

Ceiling venting and surrounding areas between cooking equipment and service line was assessed by Maintenance on 4/16/25 and scheduled for cleaning and repair 4/18/25____ Drain and flooring underneath two sink counter was cleaned on _4/15/25____ Hood vents above cooking equipment was cleaned on 4/16/25 Staff trained on how to clean Piping between convection oven and flat top grill on_4/17/25__ Oven doors and handles was cleaned on_4/10/25__ Backsplash on dirty side of dishwashing areas wall and under sink was cleaned on_4/10/25__ Color cutting boards purchased on 4/15/25 Staff retrained on hair net use on 4/09/25 and 4/15___ Staff retrained on policy kitchen santitation on 4/17/25 Dining Manager or designee reviewed and revised cleaning schedule and task assignments to add identified areas of concern on 4/13/25 Dining staff will complete updated assignments as designed with no end date Dining Manager or designee will review staff cleaning assignent completion weekly with no end date Dining Manager or designee will complete kitchen santitation audit at least 1 time a week for 30 days and then monthly with no end date Dining Manager or designee will submit maintenance work orders that require maintenance or vendor intervention at time identified Dining Manager or designee will track and trend kitchen sanitation audit/observation and present trends with action plan to Quality Assurance review monthly for 90 days or until consistent compliance is met. Executive Director or designee will inspect and monitor kitchen sanitation through monthly quality assurance reviews for 90 days and quarterly thereafter with no end date.

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: