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 09/05/24 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas: * Top of dishwashing machine – buildup of chemicals/debris; * Wall and caulking behind the spray hose in dishwashing area – black matter buildup and food debris; * Floor under convection oven – buildup of black matter near wall; * Pipes behind and under convection oven – heavy build up of dust and grease and the vent on top of oven - heavy buildup of dust and debris; * Vent on exterior of hood over the grill/stove facing the steam table – heavy accumulation of dust; * Interior of hood over cooking equipment and wall behind cooking equipment – accumulation of grease/dust/debris; * Ceiling vent at end of steam table next to ceiling mounted air conditioner unit – buildup of dust on vent and surrounding ceiling area; * Ceiling mounted air conditioner unit vent above walk in freezer – heaving buildup of dust; * Secondary kitchen area, in the main kitchen: - Microwave - interior spills/splatter; - Hood vents above deep fat fryer – grease/dust; - Stove knobs, sides and shelf – spills/drips; - Wall behind stove and deep fat fryer – drips/dust/grease; * Oven doors and handles – sticky film/drips; * Ice machine – intake vents on both sides and pipes and hoses behind - heavy buildup of dust; and * Food bin lids in prep area – sticky film. The areas needing cleaning were discussed with Staff 1 (ALF Administrator) and Staff 2 (MCC Administrator) on 09/05/24. The findings were acknowledged.

Initially the kitchen to be deep cleaned; The Food Services Director will creative task lists for the cooks, dish washers and prep cooks. The FSD will audit these tasks list for completion. Task lists will be put into place for daily cleaning; weekly cleaning and monthly cleaning. The Food Services Director will Audit these for completion. Food Services Director is Responsible for this. This will evaluated daily, weekly and monthly. FSD will audit and is responsible to assure completion. FSD is responsible to audit these areas for completion. Administrator is responsible to assure these areas are being monitored and 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: