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 08/29/24 at 10:45 am, the facility kitchen was observed to need cleaning in the following areas: * Front of oven doors – drips of grease/food; * Wall behind & beside steamer – accumulation of dust & grease; * Flooring throughout the kitchen under the following areas: steamer; refrigeration units; ice machine, dishwashing area – black matter buildup; * Lids of food bins storing flour, brown sugar, rice and panko – accumulation of food debris/crumbs; and * Wall around the spray hose in dishwashing area – buildup of black matter. The areas which required cleaning were observed and discussed with Staff 1 (Dining Services Manager) and discussed with Staff 2 (Executive Director) on08/29/24. The findings were acknowledged.

1. ED implemented a daily cleaning duties checklist for Dietary Aids and Cooks to follow daily. Daily follow through with DSM to make sure that plans in place are being followed. Dietary aids and Cooks are to sign off on their cleaning duties daily. Vendor is scheduled for 9/16/24 to deep clean the kitchen floor. ED implemented a list for the Maintenance Supervisor of areas in the kitchen that needs attention. Wall cleaning, ceiling painting schedule for 9/16/24 to be completed. 2. DSM will meet with ED once per week to go over plans in place and to make sure they are effective and completed. Maintenance Supervisor will meet with ED once per week to go over plans in place. 3. ED, DSM and Maintenance will check daily to make sure plans in place are follow through. Follow up of Cleaning checklist to make sure is completed and followed. 4. ED, DSM and Maintenance Supervisor

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: