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 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 kitchens, food storage areas, food preparation and food service on 11/4/24 revealed in all three houses with residents: * Splatters, spills, drips, and debris noted on: - Interior of the refrigerators and freezers; - Interior of drawers and cupboards; and - Interior of microwaves * Packaged foods were not dated when opened. * Foods in unsealed packages were stored on the floor in the pantries. * Spoons and scoops were left in containers of foods. * Prepared foods were not dated. * There was no thermometer in reach in refrigerators in Manzaneta Houses 1 and 2. * There was no no documented evidence foods were cooked to the required temperatures. * There was no no documented evidence refrigerators temperatures were monitored to ensure correct food temperature. Foods tested during the survey were below 40 degrees Fahrenheit. *There was no small diameter probe thermometer to monitor food temperature in Sage 2 House. The food handling and storage concerns and areas in need of cleaning were reviewed with Staff 1 (Administrator). She acknowledged the findings.

OAR 411-054-0030 (1)(a) Resident Services Meals, Food Sanitation Rule 1) A deep clean of all three kitchens and pantries will be completed to include: all cupboards outer and interior, microwaves outer and interior, drawers, shelves and floors, refrigerators and freezers. All packaged foods will be properly stored, sealed and dated. Scoops will be removed from any bulk containers. Food temperatures will be documented accordingly using a small diameter probe thermometer. Refrigerator thermometers will be placed in all cold storage appliances. 2) Retraining and review with staff on proper food storage, food handling, cleaning and sanitation requirements for food service areas, as well as proper temping of all foods, cold food storage areas and required documentation will be completed. 3) Food storage, food and cold storage temperatures, use of required type and size thermometers, temperature documentation and general cleanliness of kitchen and pantry will be audited daily as well as monthly using the Administrator Quality Assurance audit . 4) The administrator/designee will be responsible to ensure the system has been corrected/monitored, with oversight from the Regional Director of Operations.