Print Inspection: KIT005735

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: The findings of the kitchen inspection, conducted date through date, are documented in this report. The survey was conducted to determine compliance with the OARs 411-054-0030 for Residential Care and Assisted Living Facilities for Resident Services- Meals, OARs 411 Division 57 for Memory Care Communities, and Oregon Health Service Food Sanitation Rules OARs 333-150-0000. Tag numbers beginning with the letter C refer to the Residential Care and Assisted Living rules. Tag numbers beginning with the letter Z refer to the Memory Care Community rules. 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 07/22/25 at 11:30 am, the kitchen was observed. The following was identified: a. A build-up of dust, dirt, food splashes/debris, black matter, and grease was observed on the following: * The commercial can opener; * The walls, floors, baseboards, and ceilings throughout the kitchen; * The interior of storage drawers; * The exterior of the ice maker; * The exterior and underneath “Fridge 1” by the grill; * The metal bread cart; * The exterior of the flour and sugar bins in dry storage; * The legs of stainless steel shelving/sinks/prep surfaces; * Food/beverage carts including the rubber bumpers of the dirty dish cart to the right of the dishwashing area; and * Interior and fronts of open shelving in beverage area; b. The following was in need of repair: * Peeling paint observed around ceiling vents; * Peeling tape observed on countertops and fronts in beverage and hot food pass area; * Multiple cabinet tops and fronts had chips, dings, scratches and laminate coming off, rendering their surfaces uncleanable; * Pieces of tile baseboard were missing near “Fridge 1”; and * Paint was chipped off the corners of the walls in multiple areas of the kitchen. c. The following improper food storage/handling practices were observed: * Staff were observed delivering food and beverages to residents on the second floor. The ice bucket on the beverage tray was not covered to prevent contamination during transport; * Staff were observed scooping ice from the bucket with a water cup with their bare hands rather than using a scoop with a handle; and * Scoops for flour and baking soda were stored directly in the bins. The kitchen was toured and the above was discussed with Staff 2 (Dietary Manager) on 07/22/25 at 12:16 pm and Staff 1 (ED) on 07/22/25 at 12:30 pm. They acknowledged the findings.

1) All items identified during survey to be out of compliance due to cleanliness were deep cleaned on 7/31/25. Our cleaning checklist was updated to include the stated areas needing regular cleaning per observation. Education and training on updated cleaning checklist, uncleanable surface identification and proper food storage/handling practices to be provided to all staff on 8/12/25. The noted areas needing repaired will be completed to create cleanable surfaces. 2) The system will be corrected as evident by the implementation of a cleaning checklist. A cover has been purchased for the ice bucket and a scoop provided for the retrieval ice from the bucket. Scoops for the flour and baking soda removed from the bins and attached outside of bin. Education to the Dietary Manager will be provided to report repairs to maintenance. 3) The Dietary manager will perform routine cleaning inspections per Sapphire CQI/QA with Administrator oversight. 4) The Administrator is responsible to ensure that all the corrections are 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.

Refer to POC for 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: