Print Inspection: KIT009098

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 OAR 333-150-000. Findings include, but are not limited to: On 01/30/26 at 11:30am to 1:45pm, the facility kitchen was observed to need cleaning and repair in the following areas: Areas in need of cleaning and/or repair: *Several areas on floor throughout kitchen-cracks, unsealed cement, non-cleanable surface; *Wall behind dishwasher-black, deteriorated caulk, non-sealed surface; and *Ceiling in dish room- flaking, water / heat damaged; and *Ware washing Equipment for Hot Water Sanitation- below minimum temperature requirements. During an observation on 01/30/26 at approximately 12:30pm, Staff 3 (Sous Chef) demonstrated the dish machine did not meet temperature requirements. Staff 1 (PIC/Executive Chef) reported several days of temperature recordings below requirements. Surveyor observed the kitchen did not have a three compartment sink for manual dishwashing. Staff planned to utilize the dish machine in the adjacent independent kitchen while repair was made. Surveyor observed the dish washer in the independent kitchen was meeting hot water temperature requirements. The areas of concern were observed and/or discussed with Staff 1 (PIC/Executive Chef), Staff 2 (Admin/Health Services Director) and Staff 3 (Sous Chef). Staff acknowledged the findings at approximately 1:45pm on 01/30/26.

Our Building Services will be repairing and resealing the areas identified. Grind down porous areas, paint and reseal to achieve a non-porous, cleanable and within regulations flooring. Caulking has been ordered and once it has arrived the old caulking will be removed and then will be resealed by our Building Services team. Panels have been ordered to replace the damaged ones and once they have arrived the damaged ones will be replaced with the new ones by the Building Services team. Repairman has come in and reconnected the water lines to the heat booster and the machine has been consistently hitting the required tempuratures above 180 degrees F. PIC is providing a Temp Log to be able to ensure daily compliance with this regulation. And three large containers that will be dedicated to provide a three-compartment sink setup as needed have been ordered. To ensure that the recent violations do not reoccur, the Building Services Director and the PIC for the kitchen will review kitchen environment on a quarterly basis.

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 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: