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 09/26/24 at 10:30 am, the facility kitchen was observed to need cleaning in the following areas: * Ceiling vent at far end of service area – heavy buildup of black dust/grease; * Ceiling vent in prep area outside of walk-in refrigerator – buildup of dust on ceiling and wall of refrigerator near ceiling; * Top of dishwashing machine – white debris buildup; * Floor drain and wall beneath spray hose in dishwashing area – black matter buildup in drain and drips of black/brown matter on wall; and * Fan operating in service area – wire caging and blades with dust buildup . The areas of concern were observed and discussed with Staff 1 (Kitchen Manager) and discussed with Staff 2 (Administrator) on 09/26/24. The findings were acknowledged.

Ceiling vent at far end of service area and ceiling vent in prep area outside of walk-in refrigerator, the surrounding ceiling and wall areas around the vents-build up of dust and grease. *The vents were removed and cleaned. The wall and ceiling areas were cleaned. *A new Noc maintenance monthly scheduled was created. The schedule calls for the first Monday of each month, Noc maintenance will remove the vents, clean them, clean the ceiling and wallls surrounding the vents, then reinstall the clean vents. The Noc maintenace personel must sign off that the task was completed. The monthly schedule is to be posted next to the weekly Diet Aid deep cleaning checklist in the kitchen. *To be checked by the facility Maintenance Director each month. The Maintenance Director will confirm with the facility Executive Director each month that the task was completed. Top of dishwashing machine-white debri buildup, floor drain and wall beneath spray hose in dishwashing area-black matter build up in drain and drips of black/brown matter on wall, fan operating in service area-wire caging and blades with dust buildup. *Drain, dishwashing machine, fan, and walls surrounding the drain and under sink-All added to the weekly deepcleaning list for the Diet Aids to complete and sign off. *Dietary Manager will use a new checklist and complete a weekly walkthough of the kitchen to ensure all deep cleaning tasks were completed. The Diet Aid and Dietary Manager completed checklists to be kept in a binder in the Dietary Manager Office and brought to Monthly QAPI for confirmation of completion by Executive Director.

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: