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, interview, and record review, it was determined the facility failed to ensure food was handled, and the kitchen was maintained, in accordance with the Food Sanitation Rules OAR 333-150-000. Findings include, but are not limited to: Observations of the facility kitchen, food storage areas, food preparation, and food service with Staff 1 (Regional Director of Operations) on 10/11/24 revealed: * There were undated and unlabeled foods in the refrigerators. * Expired foods were identified in the refrigerators. * Multiple food containers were stacked on the refrigerator shelves preventing air circulation. * The carpet in the pantry closet was damaged exposing uncleanable bare wood. * Spoons were left in containers of food in the pantry closet. * Foods were stored in the garage on shelving along with re-usable incontinence pads. * The testing strips were available to ensure the sanitizing solution was at the correct ratio were damaged. The sanitizer towel was not submerged in the sanitizing solution. There was no documented evidence the sanitizer solution was tested to ensure correct ratios. * There was no evidence cooked food temperatures were consistently monitored. * Universal Workers preparing and serving food were observed without hair and beard restraints. * Universal Workers preparing and serving food were observed to not wash hand upon entering the kitchen. * Universal Workers who provided incontinent care to residents were observed to prepare and serve food with out donning aprons. An uncovered frying pan of cooked food was noted on a cold stove. An uncovered bowl of cut melon was observed on the kitchen counter. Food was observed to be re-heated in the microwave without testing the temperature to ensure it reached 165 degrees F (Fahrenheit). There was no system in place to ensure hot foods were maintained at 135° F or above and cold foods maintained at 41° F or below when being served. The food handling and storage findings were reviewed with Staff 1 on 10/11/24. She acknowledged the findings.

1. All food has been dated/labeled in the refridgerator, All expired foods were removed, Food containers removed to allow for air circulation, The carpet will be repaired in the food pantry, All spoons removed from containers in the pantry, The unused/clean incontinence pads were moved to a different area, All testing strips and sanitation buckets removed and clorox wipes are being used instead, Food Temp Log is in place and being used, Hair and beard nets are available and being used, In-service to re-train entire staff on proper hand washing procedure, apron and hair/beard net use, washing dishes or rinsing/soaking them immediately after they are cooled and safe to do so, re-temping foods after we heat them in the microwave and consistantly ensuring that they are within safe serving temps. 2. Staff will be trained and re-trained, the temp logs and kitchen binder will be reviewed regularly, fridge/freezer/kitchen counters/stove will be observed regularly for all above issues. 3. Daily review and weekly reviews will be done 4. The Assistant Executive Director and Executive Director will be responsible.

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 observation, interview, and record review, 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 C 240.

Refer to C 240.

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: