Print Inspection: KIT013191

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: Observation of the main kitchen on 07/22/26, from 12:00 pm through approximately 1:30 pm, revealed the following: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter, and grease was visible on or underneath the following: * Ceiling surfaces and ceiling vents; * Flooring and walls throughout the kitchen; * Inside reach in refrigerators and freezers; and * Flat top grill. b. The following areas were in need of repair: * Dish washing machine failed to reach the minimum temperature 120 degrees F noted on the data plate. Machine was tested four times and failed to reach above 105 degrees F; and * Large sections of the ceiling had been removed and were missing. Missing sections were noted with exposed insulation, wires, and plumbing pipes. On 07/22/26 at approximately 1:00pm, the areas in need of clean and repair were discussed with Staff 1 (Regional Vice President) and Staff 2 (Executive Chef). They acknowledged the findings.

1. Kitchen surfaces cited in the survey will be deep cleaned, including ceilings and vents, floors and walls, refrigerator and freezer interiors, and the stove. A plumber will verify the dish machine temperature can reach 120 degrees F, or he will fix the water coming to the dish machines so it can reach 120. Missing ceiling sections will be repaired to cover exposed insulation, wires, and pipes. Dietary staff will be re-educated on sanitation and reporting repair needs. 2. A written cleaning schedule will assign daily, weekly, and monthly duties with staff initials and supervisor verification. Dish-machine temperatures will be logged before use and during meal service. . Repair needs will be logged and tracked to completion. Leadership will review cleaning, temperature, and work-order records. 3. Daily and weekly audits will be completed and reviewed through QAPI weekly. Findings will be documented, assigned for correction, and followed through to completion. 4. The Executive Director (ED) and Memory Care Director (MCD) will be responsible for completing, monitoring, and documenting the corrections.

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.

1. The facility will correct the kitchen sanitation and repair concerns identified under C240, including deep cleaning, dish-machine repair and temperature verification, ceiling repair, staff education, and follow-up documentation. 2. The Memory Care program will follow the kitchen cleaning, equipment-monitoring, temperature-log, and work-order systems described under C240. The ED and MCD will review compliance and address identified findings promptly. 3. Daily and weekly audits will be completed and reviewed through QAPI weekly. Findings will be documented, assigned for correction, and followed through to completion. 4. The Executive Director (ED) and Memory Care Director (MCD) will be responsible for completing, monitoring, and documenting the corrections.

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: