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 11/12/24 at 10:40 am, the facility kitchen was observed to need cleaning in the following areas: * Dishwashing area – ceiling vents and areas around vents -heavy accumulation of dust; black matter on walk and caulking behind spray hose; * Walk in refrigerator – fans and ceiling area surrounding fans – dust accumulation; * Ceiling vents between cooking equipment and service line – heavy accumulation of dust; and * Two commercial mixers – splash guards had accumulation of food splatters. Other areas of concern: * Garbage cans throughout the kitchen uncovered when not in use; * Cutting board on service line and colored cutting boards – finish worn off and scored with gouges (potentially uncleanable); * Ceiling light in dishwashing area without a cover; and * Several staff not wearing hair and/or beard restraints. The areas of concern were discussed with Staff 1 (Dining Services Manager) and Staff 2 (Director of Assisted Living Services) on 11/12/24. The findings were acknowledged.

Dishwashing Area: 1. Cleaned ceiling vents and areas around ceiling vents; cleaned caulking behind spray hose (completed 11/14/24). 2. Worked with Facilities Department to implement cleaning of vents in dishawshing are on a monthly schedule. Added checking of vents and ceiling area to weekly cleaning schedule for dishwashing staff. Caulking to be replaced as needed. 3. Area needing correction to be inspected monthly. 4. Director of Dining Services and Director of Facilities to ensure cleaning shcedules are maintained. Walk-in Refridgerator: 1. Cleaned walk-in refridgerator fans and ceiling area (completed 11/14/2024). 2. Added cleaning of walk-in fans and ceiling area to back of house weekly cleaning list to ensure dust does not accumulate (cleaning list updated 11/22/2024). 3. Weekly audits to be conducted to ensure cleanliness. 4. Director of Dining Services responsible for implementing cleaning list and completing weekly audits. Ceiling vents between cooking equipment and service line: 1. Scheduled cleaning of ceiling vents and areas around ceiling vents with Facilities Department - work order submitted to be completed by 1/11/25. 2. Working with Facilities Department to implement cleaning of vents and surrounding areas on a monthly cleaning schedule. 3. Monthly inspections of ceiling areas and vents in dishwashing area will be conducted to ensure they are free of dust accumulation. 4. Director of Dining Services and Director of Facilities to ensure that cleaning schedule is followed and maintained. Commercial Mixers: 1. Cleaned both mixers, table top and stand mixer on 11/12/24. 2. Added task of cleaning mixers thoroughly to the closing task list (completed on 11/12/24). 3. Daily walkthroughs for all items on the closing task list will be conducted to ensure tasks are completed. 4. Director of Dining Services will be responsible for ensuring lists are properly followed. Garbage Cans: 1. Ordered and installed lids for all trash cans (ordered on 11/13/24). 2. Placed lids on all trash cans near food preparation areas and added cleaning of lids to end of day task list (completed on 11/14/24). 3. Daily walkthroughs for all items on the closing task list will be conducted in the morning to ensure tasks are completed. 4. Director of Dining Services will be responsible for ensuring all trash cans have lids and are cleaned on a regular basis.

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: