Print Inspection: KIT004915

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 interviews, it was determined the facility failed to maintain the kitchen in a sanitary manner nor hold or serve food at appropriate temperatures in accordance with the Food Sanitation Rules, OAR 333-150-000. The facility also failed to ensure residents with puree textures received appropriate textures or in a manner that was palatable. Findings include, but are not limited to: Observation of the main food preparation kitchen and all house kitchens on 06/10/25 at 10:50 am through 1:30 pm which revealed the following deficiencies: 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: * All house kitchen ovens * Interior of drawers * Interior of Cabinets * Exterior of blender base in main kitchen (house C) * Oven mitts in main kitchen (house C) * Interior and exterior of Microwave in house B * Black Utility cart in main kitchen (house C) b. Surface sanitation bucket in house A was noted to be very dark and appeared concentrated. Care staff was interviewed at 11:15 am and indicated they placed ½ tab to about 1/3 of the bucket. Strips were located and strip color was off the color chart indicating a PPM (parts per million) greater than 500. Staff was not able to state the chemical (Quaternary) or the PPM the solution should be for effective sanitizing of surfaces (200-400). Care staff was also not able to state how often the buckets should be changed. Staff 2 (Cook/Person in Charge) entered kitchen during interview and was also not able to name sanitation chemical or needed PPM for effective sanitation. c. Upon entry to House C kitchen (main kitchen for food prep for all houses) both sinks were full of dishes. There was no sink dedicated/available for hand washing. Staff 2 was actively engaged in food preparation and service. d. Multiple food items observed stored in reach in refrigerators without open dates. House A was noted to have 2 potentially hazardous food items that were found past the manufactures use by dates. Staff 1 acknowledged these items needed to be discarded. e. Facility had a resident that had a diet direction/order for puree for tough meats. The facility served that resident all menu items (Chicken patty w/cheese, macaroni salad, lettuce and tomato) pureed together. The pureed food was delivered to the house and left on the counter. The temperature was checked at 12:15pm just prior to service and was noted at 77 degrees Fahrenheit. Staff was asked what temperature they would heat the pureed food to warm it and the staff responded about 100 degrees. The texture of the food was not smooth and had small chunk like particles. Staff 1 and staff 3 acknowledged the texture was not smooth and also acknowledged that staff 2 should not have blended all food items together for palatability. Staff in house A were interviewed and were not able to correctly discuss proper reheat temperatures. f. Menu items were Hamburger/cheeseburger patty and macaroni salad. Both house B and C were observed during meal service. All houses had pan of burgers on counters and constructing Sandwiches. Pasta was not on ice. House B the Cheeseburger patty was found at 104 degrees and the pasta at 77 degrees. In House C the Cheeseburger patty was noted at 126 degrees, the chicken patty at 117 and the pasta at 77 degrees. The facility was not ensuring proper hot holding temperatures for meal service. The food served was not at palatable temperatures for hot or cold foods (135 degrees for hot, 41 degrees for cold). g. Containers of left over oatmeal were observed in House A. Staff were interviewed and stated that was from breakfast at about 8:30 am. Staff indicated any left overs were left on the counter for 2 hrs with the lid vented and then put in the refrigerator after 2 hrs where it would finish cooling. Staff could not identify the temperatures for proper cooling processes. Staff validated they did not check temperatures of food products prior to putting into refrigerator, nor did they check temperatures to ensure proper cold food storage temperature was met in the time frames necessary to ensure safety. Surveyor checked the temperature of the breakfast item and it was found to be 104 degrees (in the danger zone) three hours after breakfast was done. Facility was directed to discard the food product. h. Regular non pasteurized shell eggs were observed in cold storage. Staff 1 was interviewed and confirmed the facility did not purchase pasteurized shell eggs. Staff 1 confirmed that cooked to order eggs were served to residents including eggs where the yolks were not fully cooked. Staff 1 was not aware the food code requirement for pasteurized shell eggs when cooking/serving eggs cooked to order for highly susceptible populations like the residents at the facility. i. Staff 2 was observed preparing and serving resident food without facial hair restraint as required. Surveyor toured all kitchen areas with Staff 1(Executive director) and they acknowledged the identified areas. At 1:00 surveyor reviewed above items and practices needing correction with Staff 1 and 3 who both acknowledged the items.

1) All areas of the kitchen including, but not limitied to, areas specified in the statement of deficiencies were cleaned. Staff education provided and posters created for surface sanitation bucket PPM level. Kitchen staff were reminded at time of survey that there has to be one sink dedicated for handwashing only. Staff training held on 06/25/25 to educate/remind staff about dating all food items. Kitchen staff were educated on puree diet - kitchen staff ackowledged understanding of not mixing all foods together and the importance for the resident to be able to taste each food individually. Kitchen staff were educated on ensuring proper hot and cold temperatures. Posters created outlining food cooling process and hung in kitchen for all staff to view. Pasteurized eggs have been purchased from time of survey. Kitchen staff reminded that they need to wear facial hair nets if their facial hair is longer than a stuble per surveyor. 2) Daily and weekly cleaning schedules are in place for all houses and will be reviewed weekly. 3) Kitchen cleanliness/food temp/storage will be monitored on a weekly basis. 4) The Administrator, Kitchen staff, and administrastive assistant will be responsible for monitoring compliance.

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 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: