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 facility kitchen on 11/20/24 at 10:10 am thru 1:20 pm revealed the following: 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: * Floors throughout main kitchen area; * Floors under/behind equipment; * Floors in dry storage; * Floors, walls, and drain in dish machine area; * Fire sprinklers; * AC units and ceiling vents; * Stove/oven knobs, handles and, interiors; * Walls throughout kitchen with food debris/splatter; * Warming drawers interior and exterior; * Industrial can opener and housing; * Walls with visible high dust accumulation in food prep and service areas; * Stainless steel open shelving; * Interior and exterior of reach in coolers and freezers; * Metal can racks in dry storage; * Interior of drawers in dining room with food debris; * Underneath tables, bench seating, chairs with noted food debris from previous meal/s and not cleaned between meal services. b. The following areas were in need of repair: * Multiple areas where pipes inter/exit celling or walls with open areas and not sealed allowing potential entry for pests. * Right oven not operational. * Large areas in dishwashing area with cracked/missing/black caulking; * Caulking behind stainless steel prep spaces cracked/missing or with black debris build up; * Pieces of tile coving near floor missing on doorways/thresholds; * Juice machine not working properly; c. Kitchen staff member observed to not wash/rinse iceberg lettuce prior to service in a ready to eat salad. Same cutting board and knife were used to cut outer portions of the head of lettuce and then the inner portions. No washing of this ready to eat produce was observed. This practice potentially contaminated the ready to eat lettuce with surfaces/utensils. d. Raw pasteurized shell eggs were observed stored directly above multiple packages of ready to eat romaine lettuce. One “ready to cook” turkey was observed stored above a large package of whole beef roast. Both items could have potentially contaminated the items stored below. e. Multiple potentially hazardous food items were stored in reach in cooler near dining room and across from stove and did not have dates when opened or prepared as required. f. Multiple staff drinks were noted throughout the kitchen space and not in a designated area for eating/drinking. All observed drink containers were not of approved containers with lids/straws and handles as directed to minimize hand to mouth contact. g. Care staff assisting residents in the dining room as well as serving plates/drinks and coming in and out of the kitchen did not have on aprons to create clean barrier from other personal care provision duties. h. Utility cart used for transporting beverages to dining rooms noted placed/stored directly next to hand washing sink. No splash guard or other method was observed to protect equipment from potential contaminated splash from sink. Industrial can opener was located on the end of a stainless steal table directly next to a prep sink. No splash guard observed to protect the food contact surface from potential contamination from splash from the food prep sink. Staff 2 (Dining Services Director), toured kitchen with surveyors and acknowledged the areas identified. At approximately 1pm, the surveyors and Staff 1 (Administrator) reviewed areas of concern. Staff 1 acknowledged the above areas that needed to be cleaned and repaired and practices that needed addressed.

The Oaks at Lebanon acknowledges that the facility areas were not maintained in accordance with the Food Sanitation rules and have been addressed as described below: 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: - Full deep cleaning of the kitchen. December 2024 and monthly thereafter. - Staff training conducted 11/25/24 and will be ongoing monthly to assure compliance. Cleaning schedule and task sheets must be turned in daily by the person who performed the tasks. b. The following areas were in need of repair: * Multiple areas where pipes entered or exited the ceiling or walls had open areas and were not sealed, allowing potential entry for pests; - Maintenance director will caulk around all areas identified as not sealed. * Right oven not operational; - The Right oven is in operation/there was a pilot light issue. There was no interruption to service in the kitchen as there are 2 other ovens and a steamer. * Large areas in dishwashing area and behind stainless steel prep spaces had cracked, missing, or black caulking; - Maintenance team at The Oaks will remove all current caulking and replace. *Pieces of tile coving near the floor were missing on doorways and thresholds; - Tile will be repaired to assure no missing pieces. * The juice machine was not working properly. - The Juice machine was repaired the same day as the inspection. There was no interruption to service as there are 2 juice machines. c. Kitchen staff member observed to not wash or rinse iceberg lettuce prior to service in a ready-to-eat salad. The same cutting board and knife were used to cut outer portions of the head of lettuce and then the inner portions. - All produce that is not ready to eat will be washed prior to cutting/serving to residents. d. Raw pasteurized shell eggs were observed stored directly above multiple packages of ready-to-eat romaine lettuce. One “ready-to-cook” turkey was observed stored above a large package of whole beef roast. Both items could have potentially contaminated the items stored below. - Dietary staff will be trained in the proper procedure for food storage assuring there is no potentially hazardous foods stored inappropriately. Dining service director will audit the refrigerators weekly or more often as indicated. e. Multiple potentially hazardous food items were stored in the reach-in cooler near the dining room and across from the stove and did not have dates when opened or prepared as required. - Food items will have open/prepared labels on them/staff training and auditing immediately and ongoing. Executive Chef will audit weekly or more often as needed. f. Multiple staff drinks were noted throughout the kitchen space and not in a designated area for eating/drinking. All observed drink containers - Employees will store personal drinks in a designated area or have a lid and straw. Training conducted immediately and ongoing, audits done my Exec Chef daily. g. Care staff assisting residents in the dining room, serving plates and drinks, and coming in and out of the kitchen did not have on aprons to create a clean barrier from other personal care provision duties. - Care staff are provided aprons for use while serving the residents in the dining room. Training completed immediately and ongoing. h. The utility cart used for transporting beverages to dining rooms was stored directly next to the hand washing sink. No splash guard or other method was observed to protect equipment from potential contaminated splash from sink. - There will not be utility cart stored near the utility sink moving forward. Staff training conducted immediately and ongoing. *The industrial can opener was located on the end of a stainless-steel table directly next to a prep sink. No splash guard was observed to protect the food contact - Industrial can opener moved immediately. It will not be stored near a prep sink.

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: