Print Inspection: KIT009106

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, and to ensure dishes and surfaces were effectively sanitized in accordance with the Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observations of the kitchen, food storage areas, food preparation, and food service were conducted on 01/28/26 from 10:00 am through 12:15 pm and revealed the following: a) An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and/or grease was visible on or underneath the following: * Interior of multiple cabinets/cupboards/drawers; * Shelf liners on dry storage racks; * Under metal shelving/racks in dry storage area; * Interior of dish machine; and * Blender base. b) The following items were found in need of repair: * Left Dishwasher found not sanitizing appropriately; * Interior of multiple cabinets/drawers with exposed porous wood yielding unsmooth/non-cleanable surfaces. * Area under 2 compartment sink with gap needing repaired/sealed. c) Facility dishwashers were low temperature style utilizing chemical for sanitation. The machine on the left was not found registering any concentration/parts per million (PPM) of chlorine and was actively being used for sanitation of dishes. Staff 2 (Cook/Person In Charge) confirmed that staff were not monitoring ppm of dish machine regularly to ensure effective sanitation. Staff 2 was unaware of how long the dishwasher was not operating effectively. Facility maintenance director was contacted who also could not get the equipment to sanitize effectively and the vendor who services the machines was contacted. Facility was instructed to use the second dishwasher to sanitize dishes until malfunctioning dishwasher was repaired. d) Multiple potentially hazardous food items were found stored in the reach in cooler without dates opened as required. e) Ready to drink beverages were found stored in the reach in cooler without appropriate covers/lids to protect them from potential contamination before service to residents. f) Staff food/beverage items were observed stored with resident food/beverages posing a risk of potential cross contamination. g) Staff beverage container was found stored on the counter not in a designated area and was not of the appropriate style to minimize hand to lip contact. h) Staff 2 was interviewed and was not able to identify the illnesses in the food code listed for employee exclusion and reporting. Staff 2 was not able to effectively demonstrate proper knowledge for two step cooling process, correct thawing/defrosting practices or appropriate reheating principles. Staff 2 was not aware of the correct hot holding temperatures and could not discuss the danger zone. i) Staff 2 did not appropriately sanitize their thermometer prior to checking food temperatures for meal service. Staff 2 toured areas with surveyor and acknowledged items. At 12:00 pm Staff 1 (Administrator) was notified of areas of concern and acknowledged the findings.

1.The dishwasher was repaired and confirmed to have sanitizing capability on the same day as the kitchen survey. A sanitizing log will be implemented for kitchen staff to complete daily dishwasher checks. Auto-Chlor will service and inspect the dishwasher monthly. Maintenance, kitchen staff, and admin will monitor the sanitation of the dishwasher 2. Staff 2 will complete training through Oregon Care Partners and will renew their Food Handler's Card. They will also receive education on policy for reporting illness and will understand the policy. Every 2 years for kitchen staff completed trainings Admin will follow up on staff trainings every year 3. All staff have been notified that food and drinks are no longer permitted to be left on counters or stored in faciltiy refrigerators or freezers. If they are they will be in a separate container named "staff". Weekly for 1 month Monthly for 2 months 4. Administrator will implement a daily fridge check log. This will include a date, staff initials, check for: all items labeled, dates legible, no expired items. Kitchen manager will check on her scheduled days and admin will check on kitchen managers off days. 1 month and then every week for 3 months 5. Maintenance will place in "vinyl" where the pots and pans are as well as the cabinet drawers. We will place plastic corners around the shelves inside the drawers.

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 observations and interviews, 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 C 240

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: