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 main facility kitchen and the North and South unit kitchenettes on 10/15/24 from 11:00 am thru 1:15 pm and revealed the following deficient practices. a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, black matter and grease was visible on or underneath the following: * Pipes, walls, and flooring behind/underneath of the dish machine; * Ceiling vents; * Industrial mixer; * Industrial slicer; * Large can opener and housing; * Reach in deli cooler; * Tray holding clean dishes; * Interior of ice scoop holder; * Interior of ice machine * Interior of both unit kitchen ovens; b. The following areas needed repair: * Caulking in ware washing area with black matter debris buildup; * Large accumulation of water under dishwasher and in dishwashing area. * Large scale build up in dishwasher. * Industrial dishwasher was not washing at 150 degrees Fahrenheit as required. * Steamer out of service due to scale build up. * Water damage to areas behind sinks in both North and South units. * Plug in to hot cart in North unit not working and unable to plug in to keep items warm when delivered to units. c. Multiple food items/packages/containers found in reach in deli cooler that were not dated when opened/prepared. Salad dressing containers in both units not dated with dates opened or use by dates. d. Multiple cooking pans and were found in poor repair (heavy carbon/grease build up and/or non stick coating with scratches) and were in need of replacement. e. Large bag of oats found in dry storage open and exposed to potential contamination. Large boxes of single use disposable utensils were stored open exposing utensils to potential contamination. f. Multiple open fly/insect trap paper strips were located throughout the kitchen area with multiple visible dead insect carcasses attached hanging above areas with clean dishes and food transport areas. g. Multiple care staff assisting residents to eat did not have a protective barrier/aprons on to help prevent potential contamination from care tasks to meal/dining tasks. 2 care staff in South unit observed handling either an iPad or pager then proceed to assist residents with meals and/or getting drinks including handling straws without a hand hygiene step. h. Care staff was observed in both units to transport resident meals/desserts or beverages without being covered/protected from potential contamination. i. Per interview with staff 2 (Director of Food Service) at approximately 12:30 pm, residents receiving pureed textures where not served the current days menu items. All purred meals were from previous days menu items. Staff 2 acknowledged this practice was not due to resident choices or wishes to have the previous days menu items and was for facility convenience. Staff 2 stated they were unaware that was not an acceptable practice. Staff 2 stated they would begin pureeing foods for residents with that texture according to what was on the posted menu for all residents, unless it was at the specific request of the resident as per their right. At this time, surveyor reviewed the above identified areas in need of correction with staff 2. Staff 2 acknowledged the areas. At 1:00 pm, Staff 1 (Business Office manager) was informed of the concerns found and they acknowledged the need for correction.

DSM is monitoring cleaning schedules and ensuring they are followed and adhered to at all times, descaling is being done to equipment on a regular basis. Steamer will be replaced. Plant ops will repair any areas noted in SOD, up to and including any leaks, water damaged areas, caulking and any equpiment that is not working properly. DSM ensuring proper dating of and storage of food items at all times. Cookware has been replaced.Insect paper has been removed. Staff are wearing aprons during all meal service times and all food being transported is covered to prevent contamination. ED, DSM and Plant Ops will be responsible to see that these corrections are made and ED will be checking weekly to ensure these protocols are being followed

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:

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: Based on observations and interviews, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to: Refer to C240.

Please refer to tag C0240 and its plan of correction

OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by: