Print Inspection: KIT005499

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 07/09/25 at10:45, the facility kitchen was observed to need cleaning and repair in the following areas: PONDEROSA kitchen (food prep for entire campus): * Ceiling vents – heavy build up of dust; * Wall above three compartment sinks – build up of black matter/finish worn/uncleanable; * Wall under counter next to dishwashing machine – splatters/drips/spills; * Wall above counter next to dishwashing machine – in need of painting/uncleanable; and * Floor under counter next to dishwashing machine – significant build up of debris/black matter. BEECHWOOD kitchen: * Microwave interior – significant amount of food splatters. ALPINE kitchen: * Wall above three compartment sink – build up of black matter; and * Exterior of garbage can and sink leg next to it – significant food drips/spills. Other areas of concern included: PONDEROSA kitchen: * Garbage can uncovered when not in use; * Colored cutting boards – finish worn/heavily scored; and * Thermometer for dishwashing machine – not working/full of moisture (temperature checked by other means/chlorine parts per million appropriate). ALPINE kitchen: * Dishwasher thermometer – working appropriately although significant amount of moisture build up; and * Shelf above coffee station – pulling away from wall. The areas of concern were observed and discussed with Staff 1 (Food Services Director) and discussed with Staff 2 (Executive Director) on 07/09/25. The findings were acknowledged.

All identified areas were cleaned by Culinary Services Team. All items (walls painted/shelving) needing painted/repaired will be completed by Maintenance Director. Dishwasher thermostats will be repaired by vendor company Auto-Chlor. The CSD will educate Culinary staff on cleaning expectations and schedules. Daily, weekly and monthly cleaning schedules are posted in the kitchen for staff to follow. CSD will audit cleaning schedules/cleanliness at least 3 days/week. Weekly kitchen inspection report to be compeleted by CSD. Executive Director (ED) will audit kitchen cleaning and schedules weekly x 4 weeks, bi-weekly x 4 weeks, and then randomly ongoing. CSD received review on importance of dry storage dates/labels. CSD will educate culinary team on maintaining dates/labels on food items. ED/CSD will review and monitor that corrections are implemented, completed and 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 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 plan.

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: