Print Inspection: KIT011621

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 04/29/26 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Lid on top of container for food recycling – significant amount of food accumulated; * Garbage disposal exterior – splatters/spills; * Ceiling vent between three sink area and cooking area – significant build up of dust; * Wall next small refrigerator on service line – build up of dust and build up of dust/grease on extension cord; * Hood vents above cooking equipment – greasy/dusty; * Wall next to deep fat fryer – grease drips; * Shelf below grill – debris/grease; * Drain below single sink counter – food accumulation; * “Cook and hold” system exterior doors – smears/splatter; * Wall above three sink counter – black matter build up; * Wall next to cooking area and across from three sink counter – food dips/spills; * First aid kit and “Greenheck” box on wall across from three sink counter – splatters/dust/black matter; * Red counter top mixer – food splatters; * Commercial can opener blade – food debris/black matter; * Lower shelf holding colored cutting boards – debris/spills; * Exterior of sugar, brown sugar and flour bins – food debris; * Walk in refrigerator ceiling above fans – significant accumulation of dust; *Walk in refrigerator flooring – debris/food; * Walk in refrigerator door and wall above door – significant build up of black matter; * Back of freezer on service line – accumulation of dust next to lid used to cover plates; * Back and sides of toaster – dusty/debris/splatters; * Tops shelf and legs of shelf above service line – greasy/dusty; and * Top of stainless steel “box” on outside of hood over cooking equipment – significant dust build up. Improper food storage included: * Dry food storage – two bags of opened pasta not dated, open bag almonds not dated; and * Walk in refrigerator – container of shredded cheese had loose plastic wrap cover without label and date, speed rack trays of potatoes and meat not covered. Other areas of concern included: * White cutting board on the salad refrigerator – stained/heavily scored; * Colored cutting boards – heavily scored/finish worn; * Garbage cans without lids when not actively used; * Slicer not covered when not in use, stored next to handwashing sink; * Grate on soda machine – rusty/uncleanable; and * Flooring throughout the kitchen heavily stained, uncleanable, patched – consider replacement. * Improper glove use – dishwashing staff gloves changed between dirty and clean without handwashing and staff on service line multiple glove changes without handwashing. * Staff with facial hair not restrained. The areas of concern were discussed with Staff 1 (Cook/Person in Charge) and discussed with Staff 2 (Executive Administrator) on 04/29/26. The findings were acknowledged by Staff 1 at 12:30 pm and at 1:00 pm by Staff 2.

Immediate corrective action was taken on 4/29/2026. 1. The kitchen is scheduled for a full deep cleaning of all cited areas including refrigeration units, service line equipment, hood areas, shelving, walls, vents, flooring, garbage disposal area, and food storage areas on May 25, 2026. Going forward a monthly deep cleaning has been scheduled. 2. Improperly stored food items were discarded or properly labeled, dated, and covered. Open food products were corrected immediately. 3. Garbage cans were replaced with lidded containers where required. 4. The meat slicer is now properly covered and staff is educated on how this should be done. 5. Worn cutting boards identified as heavily scored and removed uncleanable have been replaced. The large white cutting board on the salad station is a special order and will be installed by 6/28/26. 6. Staff with facial hair were immediately required to wear beard restraints. 7. To prevent reoccurrence, the facility implemented a revised daily, weekly, and sanitation checklists with assigned responsibilities for all kitchen staff. 8. Food storage protocols were reviewed and re educated including labeling, dating, covering food, glove use, handwashing, and cross-contamination prevention. Jake Rush the Dining Services Director is responsible for ensuring all corrections are completed, monitored, and maintained in compliance with OAR requirements. Facility alleges compliance by: 06/28/2026

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 clean and sanitary condition in accordance with Oregon Food Sanitation Rules, OAR 333-150-000. This is a repeat citation. Findings include, but are not limited to: The main facility kitchen was toured on 07/08/26 at 10:30 am. The following was observed: * The underside of the motor housings of a silver countertop stand mixer and a large stand mixer - dried debris; * The lid of a large round trash can - food splatter/debris; * A lid and exterior of a large flour bin under a prep counter - food splatter/debris; * A wall shelf with large spice containers - debris/dust; * The hand soap dispenser and paper towel dispenser near the three-compartment sink area - debris and dust; * The top and sides of the wall mounted First Aid kit - debris; * The exterior and top of the “Cook and Hold” oven - debris/dust; * The top of the coffee maker - debris; * A wall shelf where saucers and soup bowls were stored - debris; * Black trays on a wire shelving rack where dishware was stored – accumulation of debris; * The lower shelf of the small prep table near the window - spills/dried debris; * The top of the “FlavorView” enclosed holding cabinet - an accumulation of debris/dust; * The exteriors and front grates of two floor fans - debris and dust build up; * There was gold-colored grease build up on the interior of the range hood above the cooking appliances; * The exteriors of a small, shelved freezer and a black floor freezer - debris; * The interior of the plate dispenser – food debris; * The top shelf above the steam table - debris and dust build up; * The interior of the left door of the condiment station – splatter/debris; and * Various floor areas, including those directly under rubber floor mats – debris. The areas needing cleaning were toured with Staff 3 (Assisted Living ED) and Staff 4 (Executive Chef) on 07/08/26 at 12:15 pm. They acknowledged the areas needing cleaning.

A comprehensive cleaning checklist has been implemented that clearly outlines daily, weekly, and monthly cleaning responsibilities for both Front of House and Back of House. In addition, one maintenance technician and one housekeeper have been scheduled twice weekly to complete early deep cleaning of high touch areas, ceiling vents, and other hard to reach surfaces prior to the start of food service. Compliance will be monitored by kitchen supervisor daily executive chef through completed checklists and weekly supervisory audits.

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 411-054-0105 (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 its survey plan of correction was implemented and satisfied the Department. Findings include, but are not limited to: Refer to C240.

see C 240