Print Inspection: KIT012008

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 05/20/26, between 8:00 am and 10:45 am, the kitchen was observed, and the following was identified: 1. Areas in need of cleaning: * Refrigerators/freezers – food debris on doors/handles, black/white matter throughout shelving/fan; * Frying pans and food thermometer – stored away with food debris; * Ovens, grill, stovetop, hood vents, shelving throughout kitchen, can opener, ceiling vents, wall air conditioner, garbage cans, knife rack, bulk bins, floor, roller dollies, microwave, warming drawers – grease/food/dust build-up; and * Freezer – ice build-up. 2. Areas in need of repair/maintenance: * Two sink faucets at three sink – leaking; and * Hand sink faucet – corrosion. 3. Sanitation/Handwashing/Glove Use: *Appliance handles and doors – food debris; * Leftovers in refrigerator were cooled in deep containers; staff were not monitoring time/temperature. Staff discarded the food. * Ice machine – black/white matter inside and dusty vent on exterior. Staff discarded ice and initiated cleaning. * Refrigerator – multiple cooked and uncooked food items undated, unsealed, and/or expired. The areas of concern were observed and/or discussed with Staff 1 (Director of Dining Services) and Staff 2 (Executive Director) at approximately 10:45 am on 05/20/26. Staff acknowledged the findings.

C240 Staff have been re-educated on the following topics and processes: C240 1. Areas in need of cleaning Refrigerators/freezers doors/handles/shelving/fan have been cleaned and sanitized Frying pans and food thermometers have been cleaned and sanitized Ovens, grill, stovetop, hood vents, shelving throughout kitchen, can opener, ceiling vents, wall air conditioner, garbage cans, knife rack, bulk bins, floor, roller dollies, microwave, warming drawers have been cleaned and sanitized Freezer - ice build up has been thawed and will be monitored by staff during weekly cleaning Staff will be inserviced on systemic completion of daily and weekly checklist implementation. Multiple cleaning lists were consolidated to establish clear cleaning protocol. C240 2. Areas in need of repair/maintenance Two sink faucets at three sink has been repaired and is not leaking Hand sink faucet has been replaced with new faucet with eye wash station attached C240 3. Sanitation/Handwashing/Glove Use Appliance handles and doors - food debris Staff have been re-educated to remove gloves when opening appliance handles and doors. Appliance handles and doors are cleaned and sanitized after each meal service. Staff has been informed on proper cooling of food and stoarage in refrigerator. Leftovers are cooled in 2 inch shallow containers with staff monitoring temperature before storing in refrigerator. Staff will monitor cooling time/temperatures. Ice machine - Staff have been inserviced on proper thorough cleaning inside and outside of ice machine. Staff have been inserviced on systemic completion of weekly cleaning checklist. Refrigerator - Staff have been inserviced on dating cooked and uncooked food, properly sealing food items and discarding expired food items. Audits will be conducted weekly for compliance for one month, then monthly for compliance by Dietary Manager. The Administrator will be responsible for monitoring completion and on going compliance.

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 05/20/26, between 11:00 am and 2:00 pm, the facility kitchen was observed, and the following was identified: 1. Areas in need of cleaning: * Refrigerators and freezer – food debris on floors, handles, doors, and shelving; * Refrigerator – black and white matter on fan and shelving; * Counters, flooring, shelving, walls throughout the kitchen - food and/or dust debris; * Oven, stovetop, flat grill, deep fryer, warming drawer, plate lowerator – debris buildup on and around appliances; * Garbage cans – outside splattered with food debris; * Multiple floor drains and top of grease trap – garbage and food debris buildup; * Bulk bins – food debris on lids; and * Ice machine – black and white matter inside. 2. Areas in need of repair/maintenance: * Dish machine – missing data plate; and 3. Sanitation/Cross Contamination/Handwashing/Glove Use: * Sanitation bucket – not at required PH. At approximately 12:30 pm, surveyor observed kitchen staff touching deli sandwich food items and appliance handles without changing gloves or handwashing. Surveyor found soiled dish towel on the deli cutting board. Staff 1 (Dining Services Director) made corrections. At approximately 12:15 pm, surveyor observed food particles from the deli cooler that had fallen into the sandwich food item containers. Cook cleaned the cooler and discarded the contaminated food. At approximately 12:30 pm, surveyor observed white and black matter inside the ice machine. Staff 1 discarded the ice and initiated cleaning. 4. Food Storage: * Refrigerator – several food items without sealed containers; and * Refrigerator - raw and cooked meat without dates. The areas of concern were observed and/or discussed with Staff 1 (Dining Services Director) and Staff 2 (ED) at approximately 2:00 pm on 05/20/26. Staff acknowledged the findings.

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: