Print Inspection: KIT010000

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 a clean and sanitary kitchen in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the kitchen on 03/09/26 showed the following areas were in need of cleaning or repair: * Drips, splatters and/or debris were observed under shelves, on the ceiling, on shelves in dry storage and the walk-in refrigerator, on equipment handles and front surfaces and on the walls throughout the kitchen, dish room, janitors’ closet and dry storage; * Multiple light fixtures throughout the kitchen and dry storage had dust, hanging cobwebs, debris and/or dead insects on or inside the light covers. Two light covers were cracked with missing pieces of plastic on one of the cracked covers; * Black discoloration and accumulation were noted along the floor edges, cabinets, baseboards, around the edges of equipment and at the door edges; * Missing piece of laminate was noted to the edge of the cupboards located in the dining room; * Three cutting boards were significantly worn with numerous deep grooves and discoloration; * Flooring throughout the kitchen, dish room, janitors’ closet, and dry storage had black streaks, stains, deep gouges, torn edges, cracked and lifting pieces of laminate and/or missing pieces of laminate. Baseboards and corner sections were cracked and/or pulling away at seams and edges in multiple areas; * A large piece of baseboard was missing across from the drink station. The wall had damaged drywall as well; * Two frying pans and two pots had significant oxidation on the exterior, as well as cooking surfaces; * Food debris and garbage was noted under the side-by-side refrigerator and stove; * Peeling and cracked paint was noted on the ceilings in the dish room and between the stove and steam table; * The caulking around the sink in the staff bathroom located in the kitchen was cracked and missing pieces; * Multiple walls in the kitchen and janitors’ closet had dings, gouges and/or deep scratches; and * A large, irregularly shaped chunk of laminate flooring was missing from the office in the kitchen. The need to ensure the kitchen was kept clean and in good repair was discussed with Staff 1 (Culinary Services Director) on 03/09/26. The staff acknowledged the findings.

All identified areas were cleaned by the Culinary Services Director (CSD) by: 5/8/26 CSD was educated by the CSDS and National Director of Culinary Services on :5/8/26 about daily, weekly and monthly cleaning scheduleds. The CSD and CSDS will educate Culinary staff on cleaning expectations and schedules by 5/8/26 Daily, weekly and monthly cleaning schedules are posted in the kitchen for the staff to follow. CSD will audit the cleaning schedules/cleanliness at least 3 days/week. Executive Director (ED) will audit kitchen cleaning schedules weekly X4 weeks, bi-weekly x4 weeks and then randomly ongoing. All compromised culinary equipment, including worn cutting boards, pitted or scratched frying pans, and dented pots, were discarded and replaced with new, NSF-approved commercial-grade cookware on 5/8/26. Repairs were completed for identified walls and baseboards. 5/8/26 Identified flooring concerns were repaired and/or replaced on 5/8/26

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.

see 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: