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 10/29/24 at 10:50 am, the facility kitchen was observed to need cleaning in the following areas: * Lower shelves throughout the kitchen – drips/spills/debris; * Ceiling vents, in dishwashing area and near kitchen entrance door – heavy buildup of dust; * Commercial can opener – black matter on blade and area around the housing attached to the counter; * Walk in refrigerator, housing holding the fans – dust build up; * Commercial mixer – food splatters on food guard and finish worn off on area holding mixer gadgets; * Two door refrigerator at end of service line, exterior of doors and vent below doors – smears/splatters on doors and dust/debris on vent; and * Lid and exterior of garbage can next to service line – food drips/splatter/spills. The areas of concern were observed and discussed with Staff 1 (Dietary Services Director) and discussed with Staff 2 (Memory Care Administrator) on 10/29/24. The findings were acknowledged.

1. On 10/29/2024 deep cleaning was started in the kitchen. The following items outlined in the SOD have been resolved or will be by 11/30/2024. • Lower shelves-cleaning of drips, spills and debris • Ceiling vents-cleaning of dust buildup • Commercial can opener-cleaning of blade and housing area that attaches to the counter • Walk in refrigerator-cleaning of dust on the housing holding the fans • Commercial mixer-cleaning of food splatters and to be repainted • Two door refrigerator-cleaning of fingerprints smears and food splatter, and cleaning of dust/debris on vent • Lid and exterior of garbage can-cleaning of food drips, splatters, and spills 2. Dining Services Director and all dietary staff will be retrained on Powell Valley’s kitchen cleanliness schedule. 3. Dining Services Director and Executive Director will review kitchen overview weekly in their one on one meeting. Dining Services Director will do a weekly walk through of kitchen to assess the cleanliness of the kitchen. TELS work orders will be submitted as needed. 4. Executive Director and Dining Services Director are responsible to see that corrections are completed and monitored.

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: