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 food was stored, and 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 kitchen, food storage areas, food preparation, and food service with Staff 1 (Executive Director) on 11/19/24 revealed: Multiple food containers were stacked on the refrigerator shelves preventing air circulation. The thermometer in the reach in refrigerator on the right side of the kitchen was at 50 degrees Fahrenheit. The temperatures of the refrigerator were documented above 42 degrees on multiple occasions in November 2024. Multiple foods in the refrigerator were tested with the facility digital thermometer and were above 42 degrees. Staff 1 agreed to dispose of the protein-based items in the refrigerator and move items to the other refrigerator in the kitchen. The garbage can in the kitchen had no lid. Staff 1 explained the lid was broken and the garbage can needed to be replaced. The food storage findings were reviewed with Staff 1 on 10/11/24. She acknowledged the findings.

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 food was stored, and 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 kitchen, food storage areas, food preparation, and food service on 11/120/24 revealed splatters, spills, drips, and debris noted on: - Hand washing sink and supplies; - Can opener blade and casing; - Stand mixer; - Spice self; - Small appliance; - Exterior sides and interior of the gas range and oven; - Walls throughout the kitchen; - Flooring and cove base throughout the kitchen; - Floor drains; - Door, flooring, fan, and shelving of walk-in refrigerator - Flooring of walk in freezer; - Interior of the microwave; - Open stainless-steel shelving and metal rack shelving throughout the kitchen; - Underneath shelving and equipment throughout the kitchen; and - Dishwashing area including walls, shelving, and equipment. * There was no splash guard between the handwashing sink and the food prep area. * There were undated and unlabeled foods in the walk-in refrigerators. * Expired items were noted in the walk-in refrigerator. * There was not a working thermometer in the reach-in refrigerator. * Packaged foods were not dated when opened. * Staff were observed to prepare and serve soft-cooked eggs. There were no posturized in the shell eggs available to use for the undercooked eggs. * Open exposed foods were noted in the walk-in freezer and the dry storage area. * Food was on the floor of the walk-in freezer. * Scoops were left in bulk food bins with the handles in the food. * The color-coded cutting boards were deeply scored and stained. * There was no evidence the temperatures or the sanitizer solution ratios of the dish machine, were monitored. * The dish machine sanitizer solution and temperature were not reaching the required levels. A service technician was immediately called. Staff 1 (Executive Director) and Staff 2 (Maintenance Director) agreed to sanitize the dishes using the triple pot sanitizer until the dish machine was operating per specifications. * Staff were using a Quaternary solution for sanitizing towels. There was no evidence of testing the solution to ensure it was between 150 and 200 parts per million. The areas in need of cleaning and food storage concerns were reviewed with Staff 1 and Staff 3 (Regional Director of Operations). They acknowledged the findings.

Deep Cleaning was completed on 12/8/24, by dining service team, of all items listed. Splash guard has been installed as well as a new sink with splash guard. Expired items in the refridgerator have been removed. New containers have been purchased containing all itens that were exposed. Walk in freezer has been cleaned thoroughly and all items put on shelf. Staff have been trained to not leave scoops in bulk food bins. Color-coded cutting boards have been replaced. Ecolab service technician inspected dish washer and sanitizer and stated it is in working order according to Oregon state law. Cleaning schedule has been implimented with daily, weekly, monthly duties and staff signatures required. Staff duty list includes checking dates daily. Daily, Weekly, Monthly Executive Director, Dining Services Director

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 observation, interview, and record review, 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 C 240.