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 11/05/24 at 11:00 am, the facility kitchen was observed to need cleaning in the following areas: * Refrigerator next to steam table – drips/spills on exterior doors; * Steam table – drips/spills on front around control knobs; * Plate warmer – drips/spills on side next to steam table; * Ice maker – black matter on interior bracket that drops ice cubes; * Flooring between steam table and plate warmer and behind cooking equipment – buildup of grease/debris/black/brown matter; and *Wall behind spray hose in dishwashing area – caulking with black matter. The areas of concern were observed and discussed with Staff 1 (Cook) and discussed with Staff 2 (Owner) and Staff 3 (Resident Care Coordinator) on 11/05/24. The findings were acknowledged.

1) Identified deficient areas and kitchen equipments were serviced and cleaned. 2) Discussed cleaning tasks and responsibilities to all kitchen staff. Identified individual responsibilities and cleaning schedules as well as oversight for regular and strict monitoring, to maintain a clean and healthy environment. Administrative sanctions will also be implemented when standards are not met. 3) Monitoring and evaluation are done daily and weekly. 4) The Cooks, Maintenance Director and the Executive Director are in charge of monitoring and oversight. Note: Please see supplemenetal documents for our Plan Of correction.

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: