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 09/04/24 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Microwave oven – interior food splatters; * Hood vents on both sides above stoves/grill – buildup of dust and grease; * Shelves below steamer and one sink counter – drips/splashes/debris; * Front and sides of stoves and oven doors – drips/spills; * Convection oven – sides/top/doors/legs had spills/drips/debris; * Pipes between stove and steamer – significant buildup of black matter; * Wall behind stove across from steam table – grease/drip buildup; * Back of grill top – significant buildup of grease/food splatter; * Front of stainless-steel doors on the steam table – drips/spills/smears; * Commercial mixer – food splatter on base behind the bowl; * Food bins lids on oatmeal and flour – food debris ; * Floor under and behind stove (across from steam table) – buildup of black matter; * Floor under two sink counter – buildup of black matter near the wall and drain had significant buildup of black/brown matter; * Upright refrigerator and freezers – bottom shelves had buildup of food debris/spills; * Ice machine – buildup of dust on intake vent: and * Dishwashing machine – top had buildup of dried debris. The following concerns relate to improper food storage: * Upright refrigerator and walk in refrigerator – contained unlabeled/undated food items; * Upright refrigerator – eggs (in shells) not stored on lowest shelf, creating possible cross contamination if cracked; and * Food bins containing bags of brown and granulated sugar had lid missing, bags were open to the air, creating possible cross contamination. The areas of concern were observed and discussed with Staff 1 (Lead Cook/PIC) and discussed with Staff 2 (Executive Director) on 09/04/24. The findings were acknowledged.

C240 Resident Services Meals, Food Sanitation Rule 1. * Microwave oven- interior will be deep cleaned * Hood vents on both sides above stoves/grill will be deep cleaned to remove dust and grease. * Shelves below steamer and one sink counter will be deep cleaned to remove drips/splashes/debris. * Front and sides of stoves will be deep cleaned to remove drips/spills. * Convection oven sides/top/doors/legs will be cleaned to remove spills/drips/debris. * Pipes between stove and steamer will be cleaned to remove buildup of black matter. * Wall behind stove will be deep cleaned to remove grease/drip build up. * Back of grill top will be cleaned to remove build up of grease/food splatter. * Front of stainless steel doors on steam table will be cleaned to remove drips/spills/smears. * Commercial mixer will be cleaned to remove splatter on base behind bowl. * Food bins lids will be cleaned of food debris. * Floor under and behind stove will be cleaned to remove black matter. * Floor under two sink counter will be cleaned to remove black matter and drain will be cleaned to remove black/brown matter. * Upright refrigerator and freezer will be cleaned to remove build up of food and spills from bottom shelf * Top of dishwahing machine will be cleaned to remove build up of dried debris. * Food in both refrigerator and walk in will be labeled and dated accordingly. * Eggs in refrigerator will be stored on the lowest shelf. * Food bins will be covered with lids ensuring no cross contamination occurs. 2. Sanitation audit form and check list has been created by DSM and be audited weekly for compliance to ensure all areas are being cleaned properly. 3. Audit forms will be reviewed weekly with Executive Director during weekly one on one meeting. 4. DSM or designee will be responsible to ensure compliance.

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: