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 maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the facility kitchen was reviewed 09/26/94 from 10:45 am through 2:00 pm and found the following: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following: * Reach in coolers; * Walk in cooler metal racks; * Cooling fans and cages in walk in and celling with dust accumulation; * Portable metal bakery “Go” racks; * Floor under racks in walk in cooler; * Plastic trays where clean dishes were stored; * Interior of ovens; * Interior of microwave in corners/edges/cracks; * Juice machine in kitchen area; * Flooring and walls underneath dish machine area; * Industrial can opener housing; * Box fan and oscillating fan blades and cages; * Small white toaster; * Radio above grill; * Grill top and sides; * Knobs and handles of stove/oven/steamer; * Kitchen floors in corners/edges/under and between equipment; * Walls and ceilings throughout kitchen with food splatter; * White bulk food bins; * Vents, light fixtures and sprinkler heads; * Dining room carpeting with several areas with large dirt spots or stains; b. The following areas were in need of repair: * Metal racks in reach in coolers with rust and pealing/chipped/missing paint; * Caulking around dish machine area and 3 compartment sink with black mold like substance in areas; * Section of tile flooring with missing grout and uneven spacing creating uneven floor and food debris accumulation; * Wood cabinets under steam table with sections of protective coating missing, cracked with exposed porous wood; * Wood cabinets in dining room with damage/scratches/gouges creating unsmooth surfaces; * Interior of microwave the cracks/chips/gouges in plastic area of microwave; * Multiple light fixtures with cracks/chips; c. All food items in deli cooler did not have lids or covered. All throughout tray line service cover to deli portion was kept open exposing ready to eat foods to potential contamination. All food items in the deli portion of the cooler were not dated when cut/sliced/prepared or opened. Staff 2 (Executive Chef/Person In Charge) was not able to definitively determine date prepared however was able to state all items were within 7 days. 2 packages of breakfast meat items were stored open to potential contamination in the deli fridge. A carton of liquid eggs was found opened without an open date. d. Multiple bread packages were observed open and exposed to contamination. A large bulk bin of sugar was observed open to potential contamination. A bulk container of parmesan cheese stored in the walk-in cooler was open and exposed to potential contamination. There was not an open date on the container. Bulk container of cottage cheese and sour cream were observed opened without an opened date. In the service line fridge, a container of ranch salad dressing was noted to have a use by date of 09/23/24 which was 2 days passed its identified use by date. e. ArRed sanitizer bucket holding knives was observed below the necessary sanitizer concentration at less than 100 ppm of Quaternary ammonia. The entire food contact surface of the knives were not submerged in the sanitation solution. Multiple “cleaning/sanitizing” rags were observed on counter tops, racks in dry storage and throughout the kitchen area not in sanitizing solution to effectively sanitize. f. Kitchen staff handling clean dishes and serving food to residents did not have hair effectively restrained as required. g. Multiple kitchen staff observed to use single service gloves incorrectly not changing when potentially contaminating them and then observed to handle ready to eat foods (RTE). One kitchen employee was observed to wipe gloved hands on a wet sanitation rag and then handle RTE foods. h. Kitchen staff was observed to remove multiple food items from the microwave and set those items out for meal service without checking the temperature to determine if the appropriate and safe reheat temperature was reached. Surveyor intervened and required employee to check temperatures prior to service to residents. At approximately 2:00 pm, surveyor reviewed above areas with staff 1 (Business Office Manager) and staff 2 (Executive Chef), who acknowledged the identified areas needing correction.

a.) Community will arrange "deep cleaning" sessions. The Kitchen Manager is creating a cleaning schedule for the kitchen staff to ensure that all areas of the kitchen are adequately cleaned and sanitized. Kitchen Manager will ensure that the cleaning schedules are followed as implemented and going forward. b.) The following repairs will be made by the compliance date: 1. Metal racks in reach in will be replaced. 2. The caulking around dish machine area and 3 compartment sink will be recaulked. 3. Section of tile flooring with missing grout will be fixed. 4. The wood cabinets under steam table will have a plastic cover put over the top that is a cleanable surface. 5, Wood cabinets in dining room with damage/scratches/gouges will be fixed or replaced. 6. Microwave will be replaced 7. Cracked/Chipped light fixtures will be replaced. c.) Regarding all food items in the deli cooler without lids and food in deli cooler not labeled with opened dates. 1. Individual lids for the containers in the deli cooler have been ordered by Executive Chef. 2. The Deli Cooler will be checked after each meal service to ensure any items opened during serve out are labeled with open dates. 3. At the end of the day, the cook on duty will do an audit to ensure there are no open items in walk-ins or dry storage. d.) Regarding items found to be open exposed to contamination and opened without opened date labeled. 1. Cooks will be doing audits after meals service to ensure that any items that were opened during meal service were properly closed and are properly stored. e.) A red sanitizer bucket holding knives was observed below the necessary sanitizer concentration at less than 100 ppm of Quaternary ammonia. 1. Staff will be supervised and staff will be trained to have sanitation buckets presents in designated areas with rags in them, not laying around in non-sanitized water. Staff will keep track of concentration levels. f.) Kitchen staff handling clean dishes and serving food to residents without effectively restrained hair. 1. Executive Chef will purchasing hats and hair nets for the kitchen staff to be worn while at work. g.) Kitchen staff observed to use single service gloves incorrectly not changing when potentially contaminating them and then observed to handle ready to eat foods. 1. Tongs will be ordered and used for handled all RTE foods during meal service. h.) Kitchen staff observed to remove multiple food item from the microwave and set those items out for meal service without checking the temper 1. All cooks will carry a digital thermometer as apart of their work uniform to make it easy to check food temps.