Print Inspection: KIT007441

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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: 1. On 10/22/25, from 9:55 am thru 12:40 pm, the facility main kitchen was observed. a. The following areas needed cleaning: * Janitor’s wall and floor had a build-up of black residue; * Drain next to the ice machine had a build-up of black residue; * Slicer was not covered when not in use; * Exterior of the microwave had food debris; * Commercial can opener had a build-up of food debris; * In the dry food storage area, bulk food containers, including beans and rice, had spills on the shelf; * Commercial mixer was not covered when not in use and had accumulated food debris; * Bulk food containers, both outside and lids, had accumulated food debris; * A residential mixer had food residue on the exterior; * A rack used to store clean dishes and equipment had visible dust; * All trash can exteriors and bases had accumulated debris; * Wall around the dishwasher and below the handwashing sink had spills; * Sprinkler heads had layers of dust; * Light fixture covers on the sides had grease buildup and visible dust; * Vents throughout the kitchen had accumulated dust; * Ceiling around vents and above the prep station had layers of dust and grease build-up; * Three tiers of the plastic food-holding cart had accumulated food debris; * The vent in the walk-in cooler had accumulated dust; *Rack in the walk-in cooler, used to store raw meat, had a build-up of dust and food residue; * Handwashing sink pipe next to the prep station had layers of dust; and * An electric wire hanging on the wall above the prep station had layers of dust. b. The following areas needed repair: * The edges of the white shelving in the dry food storage were worn. 2. On 10/22/25, at 12:04 pm, the Rose Cottage kitchenette was observed, and the following was noted: * Cabinet contained multiple opened syrup bottles that were undated and had spills; and * Cabinet under the two-compartment sink had water damage and brown residue. 3. On 10/22/25, at 12:10 pm, the Daisy Cottage kitchenette was observed, and the following was noted: * The cabinet next to the oven had spills and food debris; and * Cabinet under the two-compartment sink had water damage. 4. On 10/22/25, at 12:20 pm, the Lily Cottage kitchenette was observed and the following was noted: * A cabinet drawer had significant paint chipping; and * Cabinet under the sink had brown residue and water damage, with paper and tape being used to secure the area. 5. Improper food storage: * A bag of cocoa powder, in the dry food storage, was undated; * The walk-in cooler contained multiple undated cheese items and several sauce and dressing containers had spills and were undated; * Multiple packages of raw meat were not in containers to prevent drips; and * In the walk-in freezer, a box of cheesy garlic bread was undated and not completely covered or sealed. 6. Other areas of concern include: * Colored cutting boards were heavily scored; * All kitchen staff did not properly restrain their hair or beards; * At 11:40 am, Staff 2 (Executive Chef) prepared a pureed diet using peeled potato, peas, and chopped turkey, placing all three items into a blender and blending them. After blending, potato skins were visible in the pureed diet. The surveyor directed Staff 2 to remove the potato skins when preparing the pureed diet; and * Combining all three food times in one blender made the pureed diet unpalatable. The areas of concern were observed and discussed with Staff 2 on 10/22/25 at 12:30 pm and Staff 1 (ED) at 12:40 pm. The findings were acknowledged.

a. Janitor sink and wall has been scrubbed and cleaned and will be maintained daily after usage b. All floor drains have been cleaned and will be added to the weekly cleaning list c. All appliances will be kept covered after being cleaned and finished being used d. Microwave has been cleaned and is added to the dialy cleaning list e. Can opener was removed from table and thoroughly cleaned and reattached. The actual opener piece is cleaned daily and added to the cleaning list f. Dry storage shelves have all been wiped down and added to daily cleaning list g. Both mixers have been cleaned completely and added to the daily cleaning list h. Flour and Sugar bins were both emptied and cleaned inside and out. Both added to the weekly cleaning list i. All shelves were wiped down, both in the walk in and in the kitchen. Those have been added to the daily cleaning list. j. All trash cans were cleaned inside and out and added to the weekly cleaning list k. Used a pressure washer to clean the walls in the dish area and are on the daily cleaning list to be attended to daily l. All light fixtures, sprinkler heads and the ceiling were cleaned and will be added to the weekly cleaning list m. All vents in the ceiling were removed and cleaned and will be added to the weekly cleaning list n. Food carts have been cleaned and added to the daily cleaning list o. Pressure washer was used to clean the pipes under the hand washing sink and will be added to the weekly cleaning list p. Electrical cords that are over the prep table were wiped down and sanitized and will be added to the weekly cleaning list q. The dry storage shelves are planned to be repainted to meet compliance r. Carestaff have been retrained to ensure that all containers in the cottages are to remain closed when not in use and date after opening s. The areas under the sinks in all cottages are currently under repair and will be finished before date of compliance t. Kitchen staff have been retrained to date all products that have been opened and cleaned u. Kitchen staff have been retrained to keep raw meat products on or in a designated container on the bottom shelf of the meat rack v. All cutting boards have been replaced with new ones w. Hair nets and beard nets have been purchased and will be worn daily These corrective actions will be monitored by the Executive Chef

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 limited to: Refer to C240.

Myself, Josh Hamik the Executive Director and Tony the Executive Chef will be monitoring these areas weekly, monthly and as needed to make sure we stay on top of these items listed below. Tony has created checklists, updated checklists to include daily, weekly and monhtly duties for his staff. a. Janitor sink and wall has been scrubbed and cleaned and will be maintained daily after usage b. All floor drains have been cleaned and will be added to the weekly cleaning list c. All appliances will be kept covered after being cleaned and finished being used d. Microwave has been cleaned and is added to the dialy cleaning list e. Can opener was removed from table and thoroughly cleaned and reattached. The actual opener piece is cleaned daily and added to the cleaning list f. Dry storage shelves have all been wiped down and added to daily cleaning list g. Both mixers have been cleaned completely and added to the daily cleaning list h. Flour and Sugar bins were both emptied and cleaned inside and out. Both added to the weekly cleaning list i. All shelves were wiped down, both in the walk in and in the kitchen. Those have been added to the daily cleaning list. j. All trash cans were cleaned inside and out and added to the weekly cleaning list k. Used a pressure washer to clean the walls in the dish area and are on the daily cleaning list to be attended to daily l. All light fixtures, sprinkler heads and the ceiling were cleaned and will be added to the weekly cleaning list m. All vents in the ceiling were removed and cleaned and will be added to the weekly cleaning list n. Food carts have been cleaned and added to the daily cleaning list o. Pressure washer was used to clean the pipes under the hand washing sink and will be added to the weekly cleaning list p. Electrical cords that are over the prep table were wiped down and sanitized and will be added to the weekly cleaning list q. The dry storage shelves are planned to be repainted to meet compliance r. Carestaff have been retrained to ensure that all containers in the cottages are to remain closed when not in use and date after opening s. The areas under the sinks in all cottages are currently under repair and will be finished before date of compliance t. Kitchen staff have been retrained to date all products that have been opened and cleaned u. Kitchen staff have been retrained to keep raw meat products on or in a designated container on the bottom shelf of the meat rack v. All cutting boards have been replaced with new ones w. Hair nets and beard nets have been purchased and will be worn daily These corrective actions will be monitored by the Executive Chef

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: