Print Inspection: KIT009269

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 02/04/26 10:55 am, the facility kitchen was observed to need cleaning in the following areas: * Flooring near exterior door and office – debris under storage racks; * Bulk bin lids in dry storage – food debris build up; * Walk in refrigerator floor – significant build up of food debris/spills; * Walk in refrigerator fans and ceiling – build up of black matter/dust; * Interior of microwave – food splatters; * Lower shelf below toaster – debris/spills; * Knife holders on wall – dust build up; * Spice shelf – debris build up; * Cover/lid on two door sandwich refrigerator – smears/hand prints; * Wall behind cooking equipment – grease drips/spills; *Wall next to grill – grease drips/spills; * Exterior oven doors – drips/greasy; * Shelf above cooking equipment – food debris/grease; * Side of stove -drips/spills; * Trays holding gallon jugs on lower shelf across from service line – spills/drips; * Dishwashing area – wall and caulking behind spray hose sink – black matter build up, garbage disposal – significant food splatters; drain – black/brown matter build up; * Wall surrounding mirror between dishwasher and three sink area – dust build up; * Ceiling vents and surrounding ceiling area throughout the kitchen – significant dust build up; * Commercial can opener – black matter/food debris build up, blade finish worn; and * Lower shelf below soda machine and coffee maker – spills/drips. Improper food storage included: * Dry storage – open bags of baking powder and marshmallows not dated, vanilla wafers not securely closed not dated; * Walk in refrigerator – shredded potatoes and carrots, fresh cut fruit not labeled or dated, open bag of pepperoni slices not dated and discolored; * Speed rack in walk in refrigerator – tray of uncovered individual servings of jello; * Walk in freezer – open bags of French fries, burger patties, breaded chicken fillets, sausage links, egg rolls, rolls not dated and/or securely closed; * Spice containers – lids not securely closed; and * Walk in freezer – cardboard boxes on floor. Other concerns included: * Lack of facial hair restraint; and * Garbage can near service line not covered when not actively being used. The areas of concern were observed and discussed with Staff 1 (Dining Services Director and discussed with Staff 2 (AL Designee) and Staff 3 (MC Director) on 02/04/26. The findings were acknowledged at 1:30 pm.

Tanner Spring Memory Care Survey Date 02/04/26 Compliance Date 03/01/26 C0240: Deficiency 1: Cleaning and Sanitation Issues Areas of Concern - Flooring near exterior door and office - Bulk bin lids in dry storage - Walk-in refrigerator floor, fans, and ceiling - Interior of microwave - Lower shelf below toaster - Knife holders on wall - Spice shelf - Other various areas Corrective Action - Conduct a thorough deep cleaning of all identified areas. - Establish a daily cleaning checklist for kitchen staff to ensure ongoing cleanliness. - Schedule a professional cleaning service for hard-to-reach areas (e.g., ceiling vents) if necessary. Responsible Person Dining Services Director and Executive Director Completion Date: 02/15/26 Monitoring Plan Daily inspections by the Dining Services Director for 30 days, followed by weekly evaluations for an additional 60 days with over site of the Executive Director Deficiency 2: Food Storage Violations Areas of Concern - Open bags of baking powder, marshmallows, and vanilla wafers - Untagged items in the walk-in refrigerator and freezer - Uncovered individual servings of jello Corrective Action - Implement a strict labeling and dating system for all food items. - Train kitchen staff on proper food storage techniques, including sealing and dating open items. - Conduct a full inventory check and reorganization of storage areas. Responsible Person Kitchen Manager Completion Date: 02/20/26 Monitoring Plan weekly audits of food storage practices with documentation of compliance. Deficiency 3: Lack of Personal Hygiene Compliance Areas of Concern - Lack of facial hair restraint - Garbage can near service line not covered Corrective Action - Enforce a policy requiring all kitchen staff to wear facial hair restraints and appropriate uniforms. - Ensure garbage cans are covered when not in use and train staff on proper waste disposal practices. ordered lids 2/5/26 for garbage cans identfied Responsible Person Dining Service Director and executive director Completion Date 02/5/26 Monitoring Plan: Monthly training sessions and evaluations for compliance, with a focus on personal hygiene practices. Summary of Monitoring and Evaluation -Daily Inspections Conducted by the Dining Services Director for cleanliness. weekly Audits Checked by the Kitchen Manager for food storage compliance. Monthly Training Evaluations Administered by the Dining Service Director to ensure adherence to hygiene policies. Documentation and Communication - Maintain records of all cleaning, training, and monitoring activities. - Communicate the corrective actions taken to all staff during a team meeting scheduled for February 18th, 2026.

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 a sanitary manner and ensure kitchen practices and protocols were in accordance with the Food Sanitation Rules OARs 333-150-0000. This is a repeat citation. Findings include, but are not limited to: On 03/04/26 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas: * Walk in refrigerator fans and ceiling – build up of black matter/dust; * Interior of microwave – food splatters; * Wall behind cooking equipment – grease drips/spills; *Wall next to grill – grease drips/spills; * Exterior oven doors – drips/greasy; * Shelf above cooking equipment – food debris/grease; * Dishwashing area – wall and caulking behind spray hose sink – black matter build up, garbage disposal – significant food splatters; drain – black/brown matter build up; * Commercial can opener – black matter/food debris build up, blade finish worn; and * Lower shelf below soda machine and coffee maker – leaking plumbing with standing water. Observation of food storage included: * Dry storage – open bags of salt and graham cracker crumbs not dated; * Walk in refrigerator – open bag of hot dogs not dated and securely closed; * Walk in freezer – open bags of egg rolls, hashbrown patties and wedge potatoes not dated and securely closed; and * Walk in freezer – cardboard boxes on floor. Additional observations included: * Lack of facial hair restraint. The findings were observed and discussed with Staff 5 (Dining Room/Kitchen Manager) and Staff 4 (Executive Director) on 03/04/26. They acknowledged the findings at 11:40 am.

1. Sanitation Improvements - Immediate Actions: - Conduct a thorough deep cleaning of all identified areas, including: - Walk-in refrigerator fans and ceilings - Interior of microwaves - Walls behind cooking equipment and next to grills - Exterior oven doors - Shelves above cooking equipment - Dishwashing area and caulking behind sinks - Commercial can opener and lower shelves beneath soda machines and coffee makers - Responsible Person: Culinary Director - Completion Date: April 10, 2026 - Monitoring: Daily inspections for the first two weeks, then weekly for the next month. 2. Food Storage Compliance - Immediate Actions: - Review and organize all food storage areas: - Ensure all opened packages are dated and securely closed. - Remove any items stored improperly (e.g., cardboard boxes on the floor). - Implement a labeling system for all food items. - Responsible Person: Culinary Director - Completion Date: April 10, 2026 - Monitoring: Weekly audits by the Culinary Director for the next month, with random inspections thereafter. 3. Staff Training and Compliance - Immediate Actions: - Conduct a training session on proper kitchen sanitation practices and food safety protocols, including the importance of facial hair restraints. - Distribute written guidelines for all kitchen staff regarding hygiene and sanitation standards. - Ensure all staff members comply with wearing appropriate facial hair restraints during food preparation. - Responsible Person: Culinary Director - Completion Date: April 15, 2026 - Monitoring: Ongoing compliance checks during daily kitchen operations, with formal evaluations bi-weekly for the first two months. Evaluation Process - The Culinary Director will be responsible for monitoring the implementation of the above actions. A follow-up evaluation meeting will be scheduled on April 15, 2026, to review compliance with the corrective actions and make any necessary adjustments. - Documentation of all corrective actions, including cleaning schedules, training attendance, and food storage logs, will be maintained for review.

OAR 411-054-0105 (2-4) Inspections and Investigation: Insp Interval (Amended 12/15/21)(2) The facility shall not interfere with a good faith disclosure of information by an employee or volunteer concerning abuse or other action affecting a resident's safety or welfare, as described in OAR 411-054-0028(4).(3) Staff of the Department shall visit and inspect every facility at least but not limited to once every two years for a full in-person survey to determine whether the facility is maintained and operated in accordance with these rules.(a) For each year during which a facility does not have a full survey, the Department shall conduct an in-person inspection of the kitchen and other areas where food is prepared for residents.(b) Subsection (a) will not go into effect until July 1, 2022.(c) Facilities not in compliance with these rules must submit, within ten days of receipt of the inspection report, a plan of correction that satisfies the Department.(d) The Department may impose sanctions for failure to comply with these rules.(4) Department staff may consult with and advise the facility administrator concerning methods of care, records, housing, equipment, and other areas of operation. This Rule is not met as evidenced by: Based on observation and interview, it was determined the facility failed to ensure their kitchen survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to: Refer to C 240

Refer to 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: 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 C0240

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.

Refer to C 240