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 12/10/24 at 10:50am, the facility kitchen was observed to need cleaning in the following areas: * Ceiling vent in dry storage area – heavy layer of dust buildup; * Dishwashing pit – top, sides, front of dishwasher had drips/debris/spills, wall and caulking behind spray hose and underneath sink had buildup of black matter and handwashing sink had significant drips/debris in sink and wall behind it; * Oven door and sides – drips/spills; * Convection oven doors and sides – drips/spills; and * Lids on garbage cans – significant buildup spills/food debris. Staff were not wearing beard restraints. The areas of concern were observed and discussed with Staff 1 (Director of Dining Services) and discussed with Staff 2 (Executive Director) on 12/10/24. The findings were acknowledged.

1. All areas identified in the survey requiring cleaning, will be cleaned;employees will be trained on infection control and infection control practices will be followed by all employees; and the cleanliness of the kitchen will be maintained in adherence to the kitchen practices and protocols of the Food Sanitation Rules OARs 333-150-0000. 2. Weekly cleaning schedule will be developed, implemented, and will include proper sanitation methods. Infection control procedures will be observed, and signs posted. 3. Audits will be conducted monthly. Quarterly quality audits will be conducted in addition to the monthly audit. 4. The Dining Service Director and Executive Director are responsible for corrections and maintaining compliance.

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: