Print Inspection: KIT012449

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 06/11/26 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: * Drains under two-sink prep area and between stove and deep fat fryer – black matter build up; * Commercial stand mixer – food splatters on splash guard; * Robot coupe and blender bases – food debris/sticky; * Stainless steel wall between cooking equipment and prep counter – streaks of grease drips/splatters; * Lower shelf below 2 and 3 sink prep counter – debris/spills; * Interior of ice maker – build up of pink/black matter; * Shelves below coffee maker – build of food debris/spills; * Shelves in front of service line – spills/drips/food debris; * Side of convection oven – drips/spills; * Wall behind deep fat fryer – grease drips; * Floor between deep fat fryer and stove – significant build up of black matter/grease/debris; * Shelves above cooking equipment – greasy/sticky; * Interior of refrigerator on service line used for storage – bottom shelf significant amount of food debris/crumbs; * Dishwashing area wall underneath counter – black/brown matter build up/caulking on dirty side – black matter build up; * Cart stored next to ice maker – top and bottom shelves with spills/splatter/debris; and * Wall above spray hose sink between ice maker and juice machine – yellow matter/black matter build up on caulking. Improper food storage included: * Freezer – packages of vegetables and meat products without opening dates; * Containers with mini marshmallows and cocoa mix – scoops/spoons in product; * Bulk food containers under prep counter – lids not securely covered/cups in cornmeal and sugar; * Containers of ground coffee next to coffee maker – open to air with no lids in place; * Dry storage open bulk food bins containing bags of rice, flour, split peas, sugar – bags not securely closed to prevent contamination; * Bags of panko, brown sugar, lentils on top of bins/shelves in dry storage area - not securely closed; and * Open bags of muffin mix, dry cereal, dry pasta in dry storage – not labeled with date opened. Other areas of concern included: * Commercial stand mixer – not covered when not in use; * Colored cutting boards – worn and scored; and * Several staff not wearing hair restraints. The areas of concern were discussed with and acknowledged by Staff 1 (Chef/Person In Charge) on 06/11/26 at 12:45 pm and discussed with and acknowledged by Staff 2 (Associate Executive Director) and Staff 3 (Business Office Manager on 06/11/26 at 1:00 pm.

Staff retrained on policy kitchen sanitation on 06/19/2026. The following findings were addressed with deep cleaning on 06/19/2026. Additional findings which required new/replacement items or maintenance addressed below with compliance date. * Drains under two-sink prep area and between stove and deep fat fryer-black matter build-up. * Commercial stand mixer- food splatters onn splash guard. * Robot coupe and blender bases-food debris/sticky * Stainless steel wall between cooking equipment and prep counter- streaks of grease drips/splatters * Lower shelf below 2 and 3 sink prep counter- debris/spills * Interior of ice maker-build-up of pink/black matter. * Shelves in front of service line-spills/drips/food debris. * Side of convection oven- drips/spills. * Wall behind deep fat fryer-grease drips. * Floor between deep fat fryer and stove- significant build-up of black matter/grease/debris. * Shelves above cooking equipment-greasy/sticky. * Interior of refridgerator on service line used for storage- bottom shelf significant amount of food debris/ crumbs. * Dishwashing area wall underneath counter- black/brown matter build-up/ caulking on dirty side-black matter build-up. Work order in place for Maintenance to re-caulk area. Caulking to be completed by compliance date of 08/10/2026. * Cart stored next to ice maker-top and bottom shelves with spills/splatter/debris. * Wall above spray hose sink between ice maker and juice machine-yellow matter/black matter build-up on caulking. Work order in place for Maintenance to re-caulk area. Caulking to be completed by compliance date of 08/10/2026. The following findings were addressed on 06/19/2026 with staff retraining on proper handling/serving/storing of food items, use of scoops and use of open dates on open items. * Freezer- packages of vegetables and meat products without opening dates: Open dates applied to open packages. * Containers with mini marshmellows and cocoa mix-scoops/spoons in product * Bulk food containers under prep counter-lids not securely covered/cups in cornmeal and sugar. * Containers of ground coffee next to coffee maker-open to air with no lids in place. * Dry storage open bulk food bins containing bags of rice, flour, split peas, sugar-bags not securely closed to prevent contamination. * Bags of panko, brown sugar, lentils on top of bins/shelves in dry storaage area-not securely closed. * Open bags of muffin mix, dry cereal, dry pasta in dry storage- not labled with date opened. * Commercial stand mixer-not covered when not in use: Cover in use. Staff retrained on application of cover on 06/19/2026. * Colored cutting boards-worn and scored: Replacement colored cutting boards ordered by Dining Manager on 06/17/2026. * Several staff not wearing hair restraints: Staff retrained on hair net use on 06/19/2026. Dining Manager reviewed and revised cleaning schedule and task assignments to add identified areas of concern on 06/19/2026. Dining staff will complete updated assignments as designed with no end date. Dining Manager or designee will review staff cleaning assignment completion weekly with no end date. Dining Manager or designee will monitor use of hair nets daily with no end date. Dining Manager or designee will complete kitchen sanitation audit 1 time a week for 30 days and then monthly with no end date. Dining Manager or designee will track and trend kitchen sanitation audit/ observation and present trends with action plan to Quality Assurance review monthly for 90 days or until consistent compliance is met. Executive Director or designee will inspect and monitor kitchen sanitation through monthly Quality Assurance reviews for 90 days and quarterly with no end date.

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 plan of correction for C240.