Print Inspection: KIT012849

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 06/30/26 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Wall above backsplash and caulking behind spray hose sink – significant build up of black/pink matter; * Wall beneath spray hose sink in dishwashing area - significant drips of black/brown matter; * Floor beneath spray hose sink – significant build up of dried black matter and dried spilled brown matter; * Walk in refrigerator operating fan – build up of dust; * Commercial can opener blade – dried matter; * Food storage bin lids – dried food debris; * Top of microwave – dust/grease build up; * Spice shelf – food/spice debris; * Shelf beneath window – dust/debris; * Scale and fan on shelf beneath window – dust/debris build up; * Lower shelf below toaster – debris/food crumbs; * Counter top storing toaster – debris/food crumbs; * Stainless steel wall behind cooking equipment – grease drips; and * Shelf above cooking equipment – debris/grease build up. Other concern included improper food storage: * Three-tiered cart in walk-in refrigerator with plated desserts were not covered to protect from cross contamination. The areas of concern were observed, discussed and acknowledged by Staff 1 (Dietary Services Manager at 12:45 pm and discussed and acknowledged by Staff 2 (Executive Director) at 1:00 pm.

The kitchen was deep cleaned on 7/15/2026. All areas identified during survey that need to be cleaned during the deep cleaning process. An updated cleaning schedule was initiated and all kitchen staff were oriented on the new schedule 7/15/2026 The current kitchen audit was updated to include review of all areas noted on survey. The three tiered cart noted to be in the walk in refrigerator with plated desserts that were not covered was removed at time of survey. Kitchen staff were retrained on 7/08/2026 regarding the need to protect against contamination for all pre-plated or prepared food. Regardless of length of time before serving. The Dietary Manager will be responsible to preform a kitchen audit weekly to ensure all areas are clean and free of dust, food or debris. The Dietary Manager will be responsible to randomly check at least twice weekly that pre-plated foods are covered when stored in the refrigerator. The Executive Director will be responsible to ensure weekly audits and observations are completed.

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.

Refer to POC for 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: