Print Inspection: KIT009394

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 02/12/26, between 11:00 am and 1:30 pm, the facility kitchen was observed to need cleaning and repair in the following areas: * Cutting board on deli cooler - heavily scored, stained, non-cleanable; * Floor in food pantry by exit door - exposed cement, unsealed, non-cleanable; and * Dish Machine - not meeting temperature requirements. During survey it was observed that the dish machine wash and rinse temperatures were below minimum requirement. Staff 2 (Executive Director) reported that the machine had been repaired. After repair, the surveyor noted four rinse cycle temperatures were below minimum requirements and fifteen wash cycle temperatures were below minimum requirements. Staff continued to use the machine. The surveyor found the QT 10 sanitizer for the manual three-compartment sink was above maximum PH for chemical, and Staff 2 demonstrated that during survey. The surveyor confirmed that Staff 2 had ordered a replacement dish machine with an expected arrival date of 03/03/26. Staff planned to adjust the chemical sanitizer and use the three-compartment sink for ware washing until the dish machine was replaced. Food Storage Concern: * Reach-in Cooler – undated raw chicken and raw ground beef thawing in the same drip pan. The areas of concern were observed and/or discussed with Staff 2 (Executive Director) and Staff 3 (Resident Care Coordinator). Staff acknowledged the findings at approximately 1:30 pm on 02/12/26.

1. Cutting Board 1. A new cutting board has been ordered and will be replaced upon arrival on 2/21/2026. 2. Staff will not use the damaged cutting board on the deli cooler. Other cutting boards are available for use. The Dietary Manager will monitor cutting boards to ensure they are replaced as needed. 3. Frequency: Weekly 4. Responsible Party: Dietary Manager 2. Floor in Food Pantry 1. The floor has been sealed with a concrete sealer so that it is cleanable. 2. Maintenance will conduct monthly walkthroughs to ensure the floors remain in good condition and cleanable. 3. Frequency: Monthly 4. Responsible Party: Maintenance Director 3. Dish Machine 1. A new dish machine was ordered on 12/5/2025 and is scheduled to ship on March 3, 2026. It will be installed as soon as it arrives. Until then, when the dish machine does not reach the required temperature, staff will use the three-compartment sink for washing and sanitizing all dishes. 2. The dish machine will be monitored at breakfast, lunch, and dinner to ensure it reaches proper temperature until the new machine arrives. 3. Frequency: Daily 4. Responsible Party: All Kitchen Staff 4. QT-10 Sanitizer 1. The QT-10 sanitizer was adjusted by the distributor on 2/16/2026. 2. It will be monitored daily to ensure sanitizer levels remain between 160–200 ppm. 3. Frequency: Daily 4. Responsible Party: All Kitchen Staff 5. Reach-In Cooler – Raw Meat Storage Procedure 1. All raw meats must be stored in separate, clearly labeled containers to prevent cross-contamination. 2. Cooks will separate when pulling meat into there own con 3. Frequency: Dailey 4. Responsible party: Cooks

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 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: