Print Inspection: KIT012977

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 the kitchen was maintained in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the kitchen on 07/09/26 from 10:00 am through 12:45 pm identified the following: Dishwashing Area: * There was debris observed on top of the ware washing unit; * The hood above the ware washing unit had black matter; * The wall behind and under the ware washing unit had dark brown stains; and * The wall under the three-compartment sink had dark brown stains and dust. Front Food Prep Area: * The right side of the stove had dry drippings, the grease trap had dried black matter around it, the right-side stainless-steel backsplash of the stove had brown and white matter; * The stainless-steel counter to the right of the stove, the drawer was not in good repair; * The wall under the stainless-steel counter had brown matter; and *There was a tray under the counter that was covered with aluminum foil had stones, a spatula and long blue cleaning gloves all with debris and black matter. Back Food Prep Area: * The handwashing sink was broken and had black debris around the faucet and brown stains on the sink; and * Walk-In refrigerator had heavy cream and multiple condiments that had been opened with no dates. Front Beverage Area: * The standing refrigerator had 3 gallons of milk, opened with no dates; * The bottom of the refrigerator had brown stains and food debris; * Under the microwave had black matter to the right side; * The sink next to the microwave, used as the handwashing station, lacked the required signage; * The beverage machine had brown stains on the grill and wall behind the drink spout; * The ice machine cover was in disrepair and was covered with duct tape; * The vents in front of the ice machine had dust; and * The drain underneath the ice machine had a build-up of black debris around it and the cover had fallen into the drain. Throughout the Kitchen: * All the ceiling vents in the kitchen had dust, cobwebs and/or black matter; * There were brown and black particles observed inside the ceiling light coverings; and * Observation of Staff 5 (Care Partner ALF) during lunch, noted the staff entered the kitchen and started serving food from the beverage area prior to performing hand hygiene. * Observation of Staff 4 (Dining Services Assistant) during lunch, noted Staff 4 wore gloves and performed clean tasks and dirty tasks with the same gloves and did not perform hand hygiene between dirty and clean tasks. The kitchen was toured with Staff 1 (Community Administrator) and Staff 2 (Dining Services Director) on 07/09/26. The need to ensure the kitchen was kept clean and in good repair was discussed with Staff 1 07/09/26 at 12:50 pm. She acknowledged the findings.

1. For areas identified in the deficiency, the areas with splatters, spills, debris and drips were cleaned immediately. Ice machine will be replaced with a new model. Professional plumber has been contacted and will respond to repair the broken automatic sink in the hand washing area; appropriate hand washing signs have been placed behind the alternate sink. Maintenance will address debris in ceiling lights and dust/cobwebs on intake vents/fans. All food has been marked with opened dates. All dining staff and direct care staff will be assigned an online Oregon Care Partners class on infection control and prevention with a 8.31.2026 due date. An in-person training will be conducted by 8.31.2026 and documented with dining staff and direct care staff who serve meals regarding proper infection control, PPE use and general sanitation protocols when providing personal care to residents. 2. All areas noted in the deficiency regarding cleaning will be added to a cleaning schedule in the kitchen and kitchen staff will be trained on their cleaning responsibilities. Maintenance will be responsible for maintaining cleanliness of light fixtures and intake fans. Dining staff has been instructed that everything opened needs to be dated even if the entire container is going to be used in one day. Dining Services director will monitor cleaning and dating of food on a daily basis, and MCA will conduct regular observations of Dining Staff and Care Partners to ensure that proper infection prevention protocol and PPE use is being followed. Additional 1:1 training will be provided to dining staff or direct care staff by MCA as necessary if any deficiencies are noted. 3. Dining Services Director will monitor conditions on a daily basis. MCA will conduct and record obervation of Dining Staff and Direct Care staff on a bi-weekly basis. Results will be discussed during monthly QA meeting with Community Administrator, Dining Services Director and MCA present. 4. Kitchen results will be discussed during monthly QA meeting with Community Administrator Dining Services Director and MCA present. MCA will be responsible for monitoring sanitation and infection control and ensuring that additional training is provided as needed with assistance from Community Administrator.

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, interview, and record review, 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

Please see each related POC regarding noted violations: (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: