Print Inspection: KIT009691

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 pureed textures were prepared in a manor to maintain nutritional status, proper palatability and safety, and to ensure the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the main facility kitchen, food storage areas, food preparation, and food service were made on 02/25/26 from 11:00 am through 12:45 pm revealed the following; a) Accumulation of, splatters, spills, drips, dust, black matter, food and other debris noted on the interior of blender base. b) The following areas/items were found needing repair: * Small openings around piping under dish machine allowing potential pest entry; and * Inadequate lighting in second dry storage. c) Nonstick sauté pan found with large scratches of protective/non stick coating removed. Green cutting board observed with multiple deep groves/burn marks in both sides of board. These cooking/food prep pieces of equipment were in need of repair or replacement. d) Multiple potentially hazardous food items were noted stored without open dates. Multiple items were found past seven days of opened/prepared date or past the posted manufacturer’s use-by date. Staff 2 (Dietary Manager) stated those items should have been discarded. e) A cook was observed to mechanicalize food product for puree texture. Surveyor reviewed the product and noted multiple chunks of different food particles. The overall texture of the food was not smooth as necessary for correctly pureed texture. Staff 2 confirmed the texture was not correct for puree. Staff were asked to continue with processing until correct texture was achieved. f) A cook was preparing pureed textures from left over meal items from previous days. Staff were not using current menu items for pureed textures. Staff were observed to puree a “turkey A-la King” with a prepared date of 02/17/26. This was day nine of the food product. Staff 2 acknowledged food items must be used by or discarded on day 7. Staff 2 verified that food product should have been discarded and not used. Staff 2 threw out the food item and a different item was used. It was another leftover food item. Staff were observed adding hot water to food product for pureeing liquid. This process diluted the flavor and nutritional status of the food product. Residents on pureed textures should be provided pureed textures of food products made fresh and similar to the daily posted menu, unless requested by the resident. g) Both cooks on duty were not able to discuss proper re-heat temperatures needed for leftovers. One cook stated the temperature he was looking for proper reheat was 140 degrees as it was “just corn.” They were not able to demonstrate the correct 165-degree reheat process. h) Multiple containers of left over items were observed in the refrigerators. Both cooks were asked to review the two-step cooling process. Neither cook was able to demonstrate the proper cooling time-temperature guidelines. i) Dietary staff member doing dishes did not have an effective hair restraint. j) Staff member was observed washing dirty dishes. The staff was observed to not clean or sanitize hands when going from the dirty task to handling clean dishes. k) Cook was observed to not properly clean and sanitize blending cup and blade while preparing pureed textures. The cook was observed to rinse the dishes. The cook did not change his gloves after handling dirty dishes and then rinsing the dishes. The cook was using visible wet and potentially contaminated gloves while continuing to prepare pureed foods. Staff 2 toured areas and observations with surveyor. Staff 2 acknowledged the areas needing correction. At 12:30 pm, all areas were reviewed with Staff 1 (ED) who acknowledged the concerns.

Staff 2 has led kitchen meeting to review SOD. (3/3) Proper puree techniques have been discussed and demonstrated. Handout from IDDSI training manual distributed."Two-step" cooling method reviewed and handout on rapid cooling distributed. Verbal quizes for kitchen staff on cooling temps and times done weekly by Staff 2. Personal & hand hygene discussed; hair must be covered with hair/beard net and hands must be washed/sanitized befor handling clean dishes. Review of proper glove/utensil use completed. Labeling system altered to include open and discard date. Blender has been replaced (3/5) and cleaning base has been added to cleaning log, completed 2x/day. Light in dry storage area installed (3/6). Maintenance has purchased and will install pipe collars under sink by 3/13. Saute pan has been discarded and replaced. Re-education given on "good pan stewardship". Deep groves have been sanded from cutting boards.

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.

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: