Print Inspection: KIT005032

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 06/16/25 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas: * Flooring throughout the kitchen which included walkin refrigerator and freezer, underneath and behind cooking equipment, dry storage, corners, areas along cove base, underneath dishwashing machine near drain, in front of ice maker, underneath prep counters, food storage bins, linen bag cart and handwashing sinks – significant buildup of black/brown matter; * Upper and lower shelves throughout the kitchen – food debris, spills, dust; * Wall behind the spray hose sink and shelf holding dish racks in dishwashing area – significant build up of black/pink matter; * Top of dishwashing machine – build up of dried chemical residue; * Hood vents above cooking equipment and exterior of hood – build up of grease and dust; * Commercial stand mixer splash guard, bowl holder and stand feet – significant build up of food splatters and dried food debris; * Vent above walkin refrigerator door – build up of dust; * Handwashing sink in prep area – black matter build up; * Ninja blender base – drips/splatters of food debris; and * Commercial can opener – build up of black matter on blade and housing. Other concerns included: * Colored cutting boards – finish worn and scored. * Dry storage – open bags of bulk flour and granulated sugar and cardboard box of Cambro lids on floor. The areas of concern were observed and discussed with Staff 1 (Food Service Director) and discussed with Staff 2 (Executive Director) on 6/16/25. The findings were acknowledged.

All areas identified on the survey have been cleaned. New colored cutting boards have been purchased. Additional storage bins have been purchased to ensure all items in the dry storage are stored appropriately. The cardboard box on the floor has been removed. All areas noted will be added to the daily, weekly and monthly kitchen cleaning list. Maintenance staff deep cleaned. 1. The flooring throughout the kitchen and walk-in. 2. The wall behind the sprayer. 3. The vents above the walk-in refrigerator. 4. Around the hand washing sink in the prep area Kitchen staff have cleaned: 1. All the upper and lower shelves in the kitchen. 2. The top of the dishwasher machine. 3. Hood vents above cooking equipment. 4. The commercial stand mixer. 5. Ninja blender base 6. Commercial can opener The Maintenance Director will monitor and clean each area identified once a month. The Dietary Manager will ensure all cleaning tasks are completed as assigned. The Dietary Manager will audit all areas noted once weekly. The Executive Director will audit the kitchen two times every month for compliance. Maintenace Director, Dietary Manager and Executive Director will be responsible.

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.

See 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: