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 09/25/24 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas: * Walk in refrigerator and freezer floors – food debris, black matter buildup; * Ceiling vents and ceiling areas located near serving area – heavy buildup of dust; * Sprinkler head near serving area – heavy buildup of dust; * Hood vents above stove/grill/deep fat fryer – buildup of grease and dust; * Deep fat fryer – sides and front significant grease drips/splatters; * Oven doors – drips/splatters; * Three-tiered rolling cart shelves stored between cooking equipment – food debris/grease; * Interior and exterior of microwave – food splatters; * Grill on back of refrigerator near serving area – heavy buildup of dust; * Flooring throughout the kitchen including underneath counters, prep areas, cooking equipment and dishwashing area – build up of black matter and grease (under cooking equipment); * Drains throughout kitchen – buildup of black/brown matter/stained; * Top of booster in dishwashing area – rusty and tray holding chemicals rusty; * Hood above dishwasher – dusty; * Top of dishwasher - buildup of debris; * Sandwich prep refrigerator – interior drips/spills; * Commercial and counter mixers – buildup of dried food splatters; * Knife holder next to sandwich refrigerator – food crumbs; * Lids of food bins containing flour and brown sugar – food debris buildup; * Commercial can opener blade – black matter; * Three-door refrigerator exterior doors – smears/drips/splatters; * Garbage can lids – splatters/spills/black matter; * Steamer top/sides and shelf below – spills/debris; and * Lowest shelves on wire shelving – significant dust buildup. Other areas of concern included: * White cutting boards on steam table and sandwich refrigerator – heavily scored and stained; * Red and green cutting board – heavily scored and colored finish worn off to white; and * Lack of using beard restraints. The areas of concern were discussed with Staff 1 (Dietary Services Manager) and Staff 2 (Executive Director) on 09/25/24. The findings were acknowledged.

1. Deep clean of entire kitchen to be done immediately. Vent grates will be replaced. Garbage can lids have been replaced. Cutting boards have been replaced. Quote to remove water booster to prevent floor staining and water drips will be obtained and scheduled. Can opener has been cleaned. Shelving will be power washed. 2. Daily, weekly, and monthly schedule for cleaning and deep cleaning will be created. Retrain the employees on expectations on cleaning details and introduction of cleaning schedule check off. Employees will be expected to use the checklist daily to ensure all areas are being completed. 3. Checklist and kitchen walkthrough will be done 5 days a week by Dietary Service Manager. Weekly walkthroughs with DSM and ED. Monthly Nutrition Services Quality Improvement Audit will be implemented and used by DSM and discussed monthly during CQI. 4. DSM, ED, and Maintenance Director are responsible for completing and monitoring all necessary corrections and to ensure the kitchen is clean, and in good repair.

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: