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 memory care kitchenette on 11/04/24 from 9:30 am thru 2:00 pm 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, drain, walls and flooring behind/underneath of the dish machine; * Floors/walls/edges between tables/workspaces; * Trash cans; * Ceiling vents and light fixtures; * Walls behind prep spaces/cooking areas or trashcans; * Stove, oven and grill knobs, doors, and exteriors; * Interior of ovens; * Shelving in walk in cooler, freezer; * Industrial mixer; * Base holding mixer; * Floor and wall behind, beside and under mixer; * Large can opener and housing; * Interior of reach in deli cooler; * Rack shelving in dry good storage; * Rack shelving storing equipment and dishes; * Utility racks; * Interior and exterior of meal service delivery carts; * Plastic bulk bins and lids in dry storage; * Interior of microwave in main kitchen and Memory Care unit; * Wall behind stove/grill; and * Interior of ice machine. b. The following areas needed repair: * Caulking in ware washing area with black matter debris buildup; * Large gap in ceiling tile above cooking area creating space for potential pests/insects or other potential contaminants from celing space entry to kitchen/food. * Large sections of walls in office in kitchen that were damaged needing repair * Metal cart in kitchenette used to hold dishes observed with peeling paint and rusted areas. c. Multiple food items/packages/containers found in cold food and dry food storage that were stored open to potential contamination. Container of memory care PM snacks was found with tin foil cover torn exposing food to potential contamination during storage. d. Container of bulk dry goods was found to have cups or scoops stored in them with handle touching food surfaces potentially contaminating food. e. Multiple kitchen staff that were preparing food and/or handling clean dishes/equipment, did not have facial hair or hair restrained as required. f. Person setting silverware/utensils did not perform appropriate hand hygiene prior to handling silverware/utensils. Person was observed to wipe nose with hand and continue dispersing silverware to residents. Person was observed to handle food contact surfaces with potentially contaminated hands. g. Multiple items found in memory care kitchenette reach in refrigerator without appropriate prepared or open dates or appropriate labels. f. The white serving board on the steam table in the memory care kitchenette was observed with brown surface and multiple deep scores. The deep cuts/scores potentially harboring dirt/debris yielding it an uncleanable surface. On 10/04/24 at 12:45pm, staff 2 (Regional Dining Services Director/Person in Charge) was interviewed and acknowledged the above areas in need of correction. At 1:00pm staff 1 (Memory Care Administrator) was interviewed and they acknowledged the identified areas.

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.

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: